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Ingredients:
- 2 1/2 pounds blue Peruvian potatoes
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons fresh leaf thyme or 1/2 teaspoon dried leaf thyme
Preparation:
Scrub potatoes or peel, if desired. Cut potatoes into 1-inch pieces. Toss with the garlic, cilantro, olive oil, salt, pepper, and thyme. Arrange in one layer in a large baking pan or roasting pan. Cook, turning occasionally, for 20 to 25 minutes, or until browned and tender.
Serves 4 to 6.
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