Roasted Peruvian Potatoes (Papas Asadas Peruanas)
These Andean-style Roasted Peruvian Potatoes (papas asadas peruanas) are my American interpretation of the roasted potatoes I enjoy on my annual trip to Peru. Herbs are combined with butter and olive oil prior to roasting until tender.
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Ingredients
- 1.5 pounds new potatoes
- 1 tablespoon huacatay leaves or 2 teaspoons huacatay paste - see Ingredients Notes for more information
- ½ cup fresh herbs (cilantro, basil, oregano, parsley, huacatay) - thick stems removed
- ¼ cup butter, melted
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 teaspoon granulated garlic or 2 cloves garlic, minced
Instructions
- Preheat oven to 400°. Wash and dry the potatoes. Cut larger ones in half.
- Purée the herbs, melted butter, olive oil, garlic (if using minced fresh garlic), and salt before combining with the washed and dried potatoes.
- Spread potatoes into an ovenproof baking dish. Place in the preheated oven. Sprinkle with granulated garlic if using.
- Roast the potatoes until tender when pierced. This may take anywhere from 40 to 60 minutes depending on size.
- Serve potatoes as is, or with huancaina or ají verde sauce.
Notes
Portion control is a way of life at Andersen casa. I get 6 small servings from these roasted potatoes. The package says 4.5 servings, so I used 4. You could also reduce the olive oil and butter. NOTE: Not all of the herb butter mixture clings to the potatoes.
Nutrition
Calories: 349kcal | Carbohydrates: 29g | Protein: 3g | Fat: 26g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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