Cambray Potatoes
INGREDIENTS
PROCEDURE
Huichol Las Botanas or Traditional Huichol sauce to taste.
20 Cambray potatoes (same size) well washed.
1 tablespoons of sea salt.
4 tablespoons of olive oil.
1 large garlic clove grated.
3 tablespoons of fresh rosemary (leaves only) disinfected and finely chopped.
Cut the potatoes in halves or quarters according to its size. Let there be 1.5 cm approx.
Preheat the oven to 220°C.
Mix the potatoes well with the salt, olive oil, grated garlic and rosemary.
In a baking tray put aluminum foil, potatoes on top evenly distributed.
Bake the potatoes for 30 minutes or until they are golden color.
Remove from the oven and sprinkle with the Huichol Las Botanas Sauce to taste or if you prefer you can add the Traditional Huichol Sauce.
Serve hot.