ROASTED RED POTATOES WITH GREEN HERBS

Small red potatoes are used in this recipe. They are being cut in halves or quarters without peeling and are roasted in the oven. They come out deliciously crisp from outside and moist from inside and they look great with confetti of green herbs.

INGREDIENTS

10-12 little red potatoes
1-2 tabs olive oil
1/2 tsp salt
A pinch of paprika
2 tabs finely chopped chives and dill
1 small handful of chopped cilantro leaves
Olive oil spray
1/2 tsp mango powder
Freshly squeezed ground black pepper

Soak the potatoes in bowl full of water for 5-6 minutes to loosen the dirt. Drain them and dry them with a paper towel and cut them in two pieces or in four for slightly bigger size potatoes .

In a big bowl combine olive oil, salt, paprika, chopped chives, dill and cilantro.
Add potatoes in the bowl, stir and toss to coat the potatoes evenly with oil mixture.

Preheat oven at 450 F. Coat the oven tray with touch of olive oil spray and put all the potatoes in the tray in a single layer and roast them in the oven, stirring occasionally, until they are lightly browned and fork tender about 30 to 40 minutes.

Transfer them to a warm platter, sprinkle with mango powder and freshly squeezed black pepper. They can be served as side dish with any meal or as a snack with cilantro chutney or ketchup as dipping sauce.