Native Potatoes with Herbs (Huatia)

Native Potatoes with Herbs (Huatia)

Small Andean potatoes roast whole in their skins with earthy herbs until tender inside and crisp outside.

Total 1 hr 5 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Huatia is a traditional Andean method of roasting potatoes directly in their jackets, often buried in hot earth or embers, until the skins blister and the flesh turns creamy. This oven-adapted version layers native potatoes with huacatay, muña, or other regional herbs for a smoky, fragrant side. It pairs naturally with spicy chile sauces or simple queso fresco for a rustic highland-style meal.

Ingredients

  • 2 pounds small native or new potatoes, unpeeled and scrubbed
  • 3 tablespoons olive oil
  • 4 sprigs fresh huacatay (black mint), or substitute fresh mint
  • 4 sprigs fresh muña or dried oregano
  • 3 cloves garlic, smashed with skin on
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 banana leaf or corn husks, for lining (optional)
  • 4 ounces queso fresco, crumbled, for serving
  • 1/2 cup aji amarillo sauce, for serving

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking dish or sheet pan with banana leaf or corn husks if using.

  2. Scrub the potatoes well and pat dry, leaving the skins on.

  3. In a large bowl, toss the potatoes with olive oil, smashed garlic, salt, and black pepper until evenly coated.

  4. Spread half the huacatay and muña sprigs over the lined baking dish, arrange the potatoes on top, and scatter the remaining herb sprigs over them.

  5. Cover the dish tightly with foil to trap steam and roast for 25 minutes.

  6. Remove the foil and continue roasting until the potatoes are deeply browned and tender when pierced with a knife, 20 to 25 minutes more.

  7. Discard the wilted herb sprigs and garlic skins, and transfer the potatoes to a serving platter.

  8. Crumble queso fresco over the hot potatoes and serve with aji amarillo sauce on the side.

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Native Potatoes with Herbs (Huatia)

Huatia is a traditional Andean method of roasting potatoes directly in their jackets, often buried in hot earth or embers, until the skins blister and the flesh turns creamy. This oven-adapted version layers native potatoes with huacatay, muña, or other regional herbs for a smoky, fragrant side. It pairs naturally with spicy chile sauces or simple queso fresco for a rustic highland-style meal.

1 hr 5 min 4 servings 310 cal

Ingredients

  • 2 pounds small native or new potatoes, unpeeled and scrubbed
  • 3 tablespoons olive oil
  • 4 sprigs fresh huacatay (black mint), or substitute fresh mint
  • 4 sprigs fresh muña or dried oregano
  • 3 cloves garlic, smashed with skin on
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 banana leaf or corn husks, for lining (optional)
  • 4 ounces queso fresco, crumbled, for serving
  • 1/2 cup aji amarillo sauce, for serving

Method

  1. 1

    Preheat the oven to 425°F. Line a 9x13-inch baking dish or sheet pan with banana leaf or corn husks if using.

  2. 2

    Scrub the potatoes well and pat dry, leaving the skins on.

  3. 3

    In a large bowl, toss the potatoes with olive oil, smashed garlic, salt, and black pepper until evenly coated.

  4. 4

    Spread half the huacatay and muña sprigs over the lined baking dish, arrange the potatoes on top, and scatter the remaining herb sprigs over them.

  5. 5

    Cover the dish tightly with foil to trap steam and roast for 25 minutes.

  6. 6

    Remove the foil and continue roasting until the potatoes are deeply browned and tender when pierced with a knife, 20 to 25 minutes more.

  7. 7

    Discard the wilted herb sprigs and garlic skins, and transfer the potatoes to a serving platter.

  8. 8

    Crumble queso fresco over the hot potatoes and serve with aji amarillo sauce on the side.