Because of the purple pigment anthocyanin naturally contained in this potato, the antioxidant content is 4 times higher than your typical white potatoes- making them a much more healthy choice, and not to mention "stunning" in color to add to your next meal!
Yield: 4-6 servings
1 basket (about 14oz.- 16oz.) of Purple Peruvian Potatoes (Cleaned and halved)
Oil (About 4 T. of olive, grapeseed, or canola oil)
Salt & Pepper
2 cloves of minced/ crushed garlic (1 clove if you are not a garlic fan!)
2 T. fresh chopped herbs (chives, parsley, rosemary, thyme, etc.)
1/4- 1/2 cup of shredded Parmesan cheese
**Optional: bacon bits
Preheat oven to 400F
1) On a foil lined sheet tray, brush the oil over the foil. Simply take the halved potatoes, lay them out on the oil lined tray. Using your clean hands or a pastry brush, rub all of the potatoes around coating them with the oil and garlic. Generously season with salt and pepper. Sprinkle the herbs over top. Place in a 400F oven for about 10 min. Remove from the oven, and carefully flip the potatoes around with a spatula. Return to the oven for 10 more minutes.
Remove the pan from the oven. Generously sprinkle the potatoes with the shredded Parmesan cheese, (and bacon bits if you wish.) Return to the oven for about 2-3 min. to melt the cheese. Remove the potatoes from the oven, and serve immediately with your meal!