Peruvian Purple Potatoes

After returning from a trip to Peru in the summer of 2006, I began experimenting with various recipes in an effort to duplicate some of the Peruvian food my son, Robert, and I enjoyed. One of the dishes we enjoyed was Peruvian purple potatoes. 

For this simple vegan recipe, I use locally grown potatoes. If you can find one of the 100 different varieties (purple or otherwise) that grow in the Sacred Valley of Peru…go for it!

Ingredients:

2 pounds Peruvian Purple Potatoes (scrubbed and cut into quarters)

1/3 cup Extra Virgin Olive Oil

1 tablespoon dried oregano

1 tablespoon garlic (minced)

Salt & pepper to taste

2 tablespoons cilantro (chopped)

Directions:

Preheat oven to 400 degrees.

Combine all ingredients in a large baggie. Close baggie securely and shake to coat potatoes with oil, oregano, garlic, salt & pepper. Transfer contents of baggie to a baking sheet and bake on the middle rack of the oven for 30 - 35 minutes or until tender. Transfer hot potatoes to a serving bowl, sprinkle with cilantro and serve immediately.