Roasted red potatoes are usually a hit in our house. It doesn't matter what seasonings I add, and although I've changed my recipe to be 100% fat-free since I went plant-based, they're still a hit!! Today I decided to try a new recipe that incorporated fresh herbs from my herb garden. We were having tacos for dinner, so the logical herb to use was Cilantro!! This recipe was a success at first try!! Simple and Quick!
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| Cilantro Roasted Red Potatoes |
Prep Time: 20-30 min
Ingredients (Serves 4):
- 2 lbs Red Potatoes
- 2 tbsp Goya Recaito - Cilantro Cooking Base*
- 10-12 sprigs of fresh Cilantro, stems removed
- Salt and Pepper, to taste
Preheat oven to 400 F. Wash potatoes well using a vegetable scrubbing brush. Cut each potatoe into 8 wedges and place, skin side down, in a single layer, on a parchment paper lined rimmed cookie sheet. sprinkle with salt and place in the over. After about 10 minutes at 400 F, the potatoes will lose their shine. At this time, you can either leave the potatoes at 400 F until golden brown, or turn the Broiler on HI and cook until each wedge is nicely browned on the outside (about 10 min). Check with a needle or fork to ensure that each potato wedge is cooked well (I usually check one or two of the fattest ones). Remove from oven, transfer to a big serving bowl, add Goya seasoning and fresh cilantro leaves (be generous with cilantro) and toss well. Taste test for salt, add more as needed, and garnish with freshly cracked black pepper!! Serve warm, while still crispy, as a heart-warming side :)
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* Goya Recaito is a great condiment to have on hand. I use it sparingly as it does have a little bit of olive oil in it. The bottle says that it has 0 calories per tsp which includes cilantro, green pepper, onion and garlic in olive oil. I figure 6 calories in 2 tbsp (which is more than the 5 calories that caloriecount.com).
Total Fat 0.5 g; Carbohydrates 37.0 g; Fiber 4.0 g; Sugars 2.6 g; Protein 4.4 g
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