Roasted Peruvian Potatoes

Preheat oven to 400°F (200°C). Scrub the Peruvian purple potatoes under cold running water to remove any dirt, then pat dry with a clean kitchen towel.

Cut the dried potatoes into 1-inch cubes, keeping the skin intact for texture and nutrients. Aim for uniform pieces so they roast evenly.

In a large bowl, whisk together the extra-virgin olive oil, minced garlic, and Mexican oregano until well combined.

Add the potato cubes to the oil mixture and toss thoroughly to coat all pieces evenly. Season generously with salt and freshly-ground black pepper, then toss again.

Spread the coated potatoes in a single layer on a large baking sheet, arranging them in a way that allows air to circulate around each piece.

Roast in the preheated oven for 30-35 minutes, stirring halfway through the cooking time, until the potatoes are golden brown and tender when pierced with a fork.

Remove from the oven and transfer the roasted potatoes to a serving dish while still warm. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish generously with fresh cilantro just before serving to add brightness and authentic Peruvian flavor.