Ingredients with Measurements:
- 2 pounds of small potatoes
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh oregano
- 1 tablespoon of minced garlic
- 1 tablespoon of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and dry the potatoes, then cut them into bite-sized pieces.
3. In a large bowl, mix together the olive oil, cilantro, parsley, oregano, garlic, red wine vinegar, salt, and black pepper.
4. Add the potatoes to the bowl and toss to coat evenly.
5. Line a baking sheet with parchment paper and spread the potatoes in a single layer.
6. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 3g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- You can use any type of small potatoes for this recipe.
- If you don't have fresh herbs, you can use dried herbs instead (use 1/3 of the amount).
- You can use white wine vinegar or apple cider vinegar instead of red wine vinegar.
Variations:
- Add sliced onions or bell peppers to the potatoes before roasting.
- Sprinkle grated Parmesan cheese over the potatoes before serving.
- Use different herbs, such as thyme or rosemary, to change the flavor.
Tips and tricks:
- Make sure the potatoes are cut into similar-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the potatoes won't get crispy.
- If you want extra crispy potatoes, turn on the broiler for the last 2-3 minutes of cooking.
Storage instructions:
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potatoes, place them on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the potatoes in a large bowl or on a platter, garnished with extra chopped herbs.
Garnishes:
Chopped fresh herbs, such as cilantro or parsley.
Pairings:
These potatoes go well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables
- Green salad
- Rice pilaf
Troubleshooting advice:
- If the potatoes are not getting crispy, try turning up the oven temperature or leaving them in the oven for a few extra minutes.
- If the potatoes are burning, turn down the oven temperature or cover them with foil halfway through cooking.
Food safety advice:
- Make sure the potatoes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent cross-contamination.
Food history:
Pebre is a traditional Chilean sauce made with cilantro, garlic, and red pepper flakes. This recipe takes inspiration from the flavors of pebre to create a delicious and easy side dish.
Flavor profiles:
Savory, herbaceous, tangy.
Serving suggestions:
Serve these potatoes as a side dish with your favorite grilled meats or fish.
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Region: Chilean