2 lb peruvian purple potatoes, scrubbed
½ cup extra virgin olive oil
1 tbsp mexican oregano
1 tbsp fresh garlic, minced
salt
freshly ground black pepper
1 tbsp fresh cilantro
Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well. Drain potatoes well and add them to the oil mixture.
Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
Sugar: 1g
:
Calcium: 18mg
Calories: 276kcal
Carbohydrates: 26g
Fat: 18g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 637mg
Protein: 3g
Saturated Fat: 3g
Sodium: 9mg
Vitamin A: 8IU
Vitamin C: 30mg
