Brooklyn

I’ll admit, I was skeptical at first, but loroco as a pizza topping is the best thing ever.

1. Wash and clean the potatoes. Put the potatoes in a large pot of water with some salt and bring it up to boil. Continue to boil for 6-7 minutes. Drain it and let it cool down a bit. 2. Cut into wedges and transfer it to mixing bowl. Drizzle in some olive oil, salt and pepper. Toss until well combined. Line a sheet pan with some aluminum foil,grease the base of the sheet pan with some olive oil. 3. Transfer the potatoes wedges to the roasting pan in a single layer. Roast it in pre-heated 400 degree oven for 30-40 minutes until crispy and golden brown. Turn it once half way through the roasting. 4. In the meantime, heat up a tbsp of olive oil in a sauté pan. Add in the garlic and sauté until fragrant. Add in the chili and green onions. Lightly toss is around for a minute.  5. Remove the potatoes from the oven, pour in the garlic mixture and give it a few good toss and serve immediately. 

Amazing Aerial photo of Volcano Izalco - El Salvador | Foto de Walter Viana http://goo.gl/YcLyd