Pepitapapas

Crispy, golden roasted baby potatoes meet a zesty, nutty twist in this irresistible Pepitapapas recipe. Perfectly seasoned and roasted to tender perfection, these potatoes are elevated with a creamy, herbaceous pepita (pumpkin seed) sauce featuring fresh cilantro, parsley, lime juice, and a hint of cumin. The toasted pepitas add a delightful crunch and earthy flavor, while dollops of tangy sour cream or Greek yogurt provide a luscious finishing touch. This versatile side dish is not only easy to prepare but also loaded with vibrant flavors, making it a standout addition to any meal. Whether you're hosting a dinner party or looking for a fresh, gluten-free weeknight side dish, Pepitapapas is a showstopper that delivers on taste and texture.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Baby potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 cups Pepitas (shelled pumpkin seeds)
• 0.5 cups Fresh cilantro
• 0.5 cups Fresh parsley
• 2 tablespoons Lime juice
• 2 Garlic cloves
• 0.5 teaspoons Ground cumin
• 3 tablespoons Water
• 0.25 teaspoons Salt (for sauce)
• 0.25 teaspoons Red pepper flakes (optional)
• 0.25 cups Sour cream or Greek yogurt

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Rinse the baby potatoes thoroughly and pat them dry. Cut them in half if they’re larger or leave them whole if they’re small.

Step 3

Place the potatoes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt. Toss to coat evenly.

Step 4

Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway, until they are golden and crispy on the outside and tender on the inside.

Step 5

While the potatoes are roasting, prepare the pepita sauce. In a dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently, until they are lightly golden and aromatic. Remove from heat and let cool slightly.

Step 6

In a blender or food processor, combine toasted pepitas, cilantro, parsley, lime juice, garlic cloves, ground cumin, water, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and optional red pepper flakes. Blend until you have a smooth sauce, scraping down the sides as needed. Adjust the consistency with additional water if desired.

Step 7

Once the potatoes are done roasting, remove them from the oven and let cool for a couple of minutes.

Step 8

To serve, arrange the roasted potatoes on a platter. Drizzle generously with the pepita sauce and add dollops of sour cream or Greek yogurt. Garnish with additional chopped herbs or toasted pepitas if desired.

Step 9

Serve immediately and enjoy the vibrant flavors of Pepitapapas!

Nutrition Facts

Serving size	(997.4g)

Amount per serving	% Daily Value*
Calories	1357.5

Total Fat 80.7g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 35.4mg	0%
Sodium 3036.8mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 14.3g	0%
Total Sugars 8.8g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 263.1mg	0%
Iron 12.7mg	0%
Potassium 3785.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 8.9%

Carbs: 40.0%