This is one side dish that I like to prepare for our dinner and it is Carlos favorite too. I will normally prepare a bit more so I can have some leftover for another day. Potato is such a versatile root vegetables; you can boil it, fry it, mash it, stew it and roast it. One of my favorite types of potatoes is the red skin potato. I like roasting it and when it is done simply toss it in garlic and fresh herbs which I planted a lot at my backyard this year.
1 pound skin potatoes – cut into quartered
3 cloves garlic – chopped
½ cup chopped fresh herbs (spring onions, cilantro and parsley)
1 tsp red pepper flakes
Salt and pepper to taste
Some olive oil
1. Preheat oven to 400 degrees and prepare baking sheet by lining it with aluminum foil. In a large bowl, combined the potatoes, drizzle some olive oil, sprinkle some salt, pepper and red pepper flakes. Toss to coat the potatoes.
2. Place the potatoes into the baking sheet and roast it in the oven for 30 – 40 minutes (depend on the size of your potatoes) or until lightly brown and tender. Toss halfway through cooking time.
3. In the meantime, heat up a frying pan, sauté the garlic until lightly brown and fragrant, add in the chopped herbs. Toss it lightly, turn off the heat and set it aside.
4. When the potatoes are done, add the garlic and herbs mixture and give it a few light toss. Serve warm or at room temperature.