Take a buttery bite of zesty South American culture with these flavorful baked taters.
If you think you’ve run out of flavorful ways to serve potatoes, think again. While North American cuisine tends to peg potatoes as plain and salty, Peruvian potatoes are a whole other story. These vibrant taters are crisp on the outside, fluffy and moist on the inside, and coated with all kinds of tasty seasonings. From fresh herbs to fragrant garlic, this recipe takes the best of Peruvian cuisine to craft an authentic, one-of-a-kind dish.
Whether it’s a meaty main or a veggie-filled salad, Peruvian potatoes are a complementary side that can satisfy your craving for something new. These aren’t ordinary potatoes, and why should they be? The culture they come from is as colorful as its magnificent, mountain-laced landscapes!
Brimming with a bright minty sauce, a few other herbs, lime juice, and garlic, this dish tastes uniquely refreshing. Each bite of tender taters leaves me feeling like I’m walking through a terraced garden near Machu Picchu. So, if you want to give your loved ones a simple yet iconic side to remember—this is it.
Are Peruvian Potatoes Healthy?
Peruvian potatoes are high in carbs, sodium, and fat. That being said, potatoes are also full of vitamins and minerals, so this dish can be considered somewhat nutritious. For most, it’s best to enjoy this dish in moderation, but you can also reduce the salt a little if needed. For those who eat dairy-free, I suggest using plant-based butter or coconut oil. This will also make the recipe vegan.
A Glimpse At Peruvian Cuisine
My best friend has family in Peru, and he always brings back some amazing stories about their culture and cuisine. “It might be hard for you to find a vegetarian meal there, little rabbit,” he told me with a chuckle. “Most dishes are meat-based… Although there’s also a ton of potatoes, corn, and rice.” Astonishingly, Peru still uses agricultural terraces of the ancient Incas, which provide it with plenty of nutritious produce while preventing landslides and soil erosion.
Peruvian potatoes, according to my friend, can be served in a myriad of mouthwatering ways, each with a unique blend of zesty spices and fresh herbs. This version of Peruvian potatoes bursts with cilantro, oregano, and citrus for a refreshingly green taste. And good news for me—it’s vegetarian!
FAQs & Tips
How Do I Store Leftovers?
Once cooled to room temperature, Peruvian potatoes can be stored in an airtight container and refrigerated for 3-5 days. For longer storage, transfer them to a freezer-safe container and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven at 350°F for 10-15 minutes, until they’re warm all the way through.
What Is Huacatay Paste?
Also known as “black mint paste,” huacatay paste is a popular Peruvian condiment. It’s derived from the huacatay herb, which tastes like a harmony of mint, basil, tarragon, and lemon. It’s vibrant, aromatic, and cooling, making it quite complementary to spicier dishes like ceviche.
Which Potato Is Best?
Although you can coat any kind of potato you’d like in this zesty sauce, I recommend small and new white potatoes. They cook more quickly and they’re closer to bite-sized, which makes them easy to dig into. Alternatively, you could use mini red or purple potatoes to achieve a similar effect.
Serving Suggestions
Ready to dish out a lovely Latin American buffet? Serve Peruvian potatoes with traditional Ceviche or Vegan Ceviche, Arroz Chaufa, Huevos Rancheros, and Relleno De Papa. Otherwise, keep it simple and top your taters off with Guacamole Salsa, Sour Cream, Corn Salsa, or Salsa Roja. Whether it’s for breakfast, lunch, or dinner, Peruvian potatoes can brighten the whole dining table.
Ingredients
- 1 1/2 pounds small new potatoes washed and dried
- 2 teaspoons huacatay paste or chopped fresh basil leaves as a substitute
- 1 sprig fresh cilantro leaves chopped (plus more for garnish)
- 1 sprig fresh oregano leaves roughly chopped
- 3 tablespoons melted butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lime juice
- 1 tablespoon fresh garlic minced
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F. While waiting, check your potatoes; if any are larger, cut them in half for even cooking.
- Purée the huacatay paste, herbs, melted butter, olive oil, lime juice, garlic, and salt. Toss the potatoes with the mixture until they are evenly coated.
- Evenly spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 45 minutes or until the potatoes are tender when pierced with a fork.
- Remove the potatoes from the oven. Serve hot as a delicious, healthy side dish, garnished with extra cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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