- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
- 1 1/2 pounds baking potatoes
- 2 teaspoons olive oil
- 3 mild fresh green chiles, minced about 4 ounces
- 1/4 teaspoon cayenne, or to taste
- 2 tablespoons fresh parsley, minced
- 2 scallions, minced
Preheat the oven to 400.
Cut the potatoes into 1-inch cubes. Place them in a glass baking pan and toss them with the oil until well coated, then spread them in a single layer. Roast for 10 minutes, then add the chilies and stir well. Continue roasting until the potatoes are tender and lightly browned, about 10 minutes longer.
Remove the potatoes to a serving bowl and add the cayenne, parsley, and scallions. Serve warm or at room temperature.
Source: The Good Herb by Judith Benn Hurley