Recipe: Roasted Rosemary Peruvian Potatoes

Packed with tons of flavor, these tasty potatoes can be served warm or cold
potatoes, roasted potatoes, vegetarian, vegetarian recipes, side dish, heart healthy recipes

These tiny potatoes have a lot of flavor and make a bright addition to any meal. They’re even great to eat cold at 10:30 in the morning. At that time and served cold, potatoes contain resistant starch, working more as fiber for you than calories and starch against you. Make a meal of it by pairing these potatoes with Chard and Roasted Butternut Squash.

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Prep: 10-12 minutes
Cook: 30 minutes


  • 3 large garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1-1/2 teaspoons fresh rosemary, finely chopped
  • 1/2 to 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Peruvian purple potatoes, unpeeled, cut into 1-inch pieces


  1. Preheat the oven to 350 F.
  2. In a medium bowl, combine the garlic, olive oil, parsley, rosemary, salt and pepper. Add the potatoes and toss until well coated.
  3. Spread the potato mixture in a single layer on a rimmed baking sheet. Bake until tender when pierced with a fork, stirring occasionally, about 30 minutes. Serve warm.

Nutritional information (per serving)

Makes: 4 servings
Serving size = 3/4 cup (loosely packed)

Calories: 131
Total fiber: 1.64 g
Soluble fiber: 0 g
Protein: 2.9 g
Total fat: 3.6 g
Saturated fat: 0.5 g
Healthy fat: 3 g
Carbohydrate: 21.2 g
Sugar: 0.03 g
Added sugar: 0 g
Sodium: 248 mg
Potassium: 19 mg
Magnesium: 2 mg
Calcium: 12 mg

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— From The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.

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