These roasted purple potatoes with garlic and herbs are a flavorful and beautiful side dish. Purple potatoes are fun to cook with because they keep their vibrant color even after roasting.
Purple potatoes cook similarly to other potatoes, and the last few minutes of broiling will give them a delicious, crispy exterior.
They taste like russet potatoes but are moister and have less starch, making them perfect for roasting.
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These potatoes are roasted to perfection, seasoned with dried herbs and garlic, and then topped with fresh herbs for serving.
This beautiful side dish is so simple to make, and it goes with almost everything!
The best part is that the skin is so tasty and crispy under the broiler that there's no need to peel the potatoes.
Ingredients You'll Need
Purple Potatoes - You'll use 2 pounds of purple potatoes. You can use any variety you'd like but cut them into 1-inch pieces.
Garlic - You'll need 4 cloves of garlic that you'll mince.
Olive Oil - You'll use 2 tablespoons of olive oil or another neutral oil.
Seasoning - You'll need 1 teaspoon of kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme, and ¼ teaspoon dried oregano.
Herbs - To top the potatoes, you'll need 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh basil.
Instructions
Preheat oven to 400 degrees F.
Toss the chopped potatoes, garlic cloves, olive oil, salt, pepper, paprika, thyme, and oregano in a large bowl.
Lay the potatoes, skin side up, in a single layer on a parchment-lined baking sheet or in a large cast-iron skillet, making sure there is no overlap.
Roast for 20 to 25 minutes until fork-tender.
Turn the broiler on for 3 minutes, watching carefully to make sure the potatoes don’t burn.
Remove the potatoes from the oven and top with the chopped parsley and basil. Serve immediately.
Tips for Making Roasted Potatoes
Cooking Tips - Make sure to add the fresh herbs after you roast the potatoes. If you add them before roasting, the broiling process will burn them.
Recommended Tools - I highly recommend roasting the potatoes on parchment paper; it makes the cleanup process much easier.
Storing Tips - The potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
Purple Potatoes FAQs
Purple potato skin is edible (like other potatoes) and is very thin, similar to red potatoes, so there’s no need to peel them.
Purple potatoes are generally available year-round but are at their peak in the fall. Depending on the type of potato, they may harvest in early or late fall.
There are several types of potatoes that come in a variety of purple hues, the most popular include the All Blue, Adirondack Blue, Violette, Purple Majesty, Purple Viking, Michigan Blue, Brigus, Peter Wilcox, and Purple Eyes. If you find purple potatoes at the grocery store, they are often the All Blue variety.
Purple potatoes can sometimes be found in large grocery stores and are usually available at Whole Foods and Trader Joe's. You can also find them at the farmer's market.
More Tasty Side Dish Recipes
If you love these roasted potatoes, try some of our other favorite veggie side dishes or healthy side dishes.
- French Potato Salad - This wonderful side is made with green beans, potatoes, and a tasty dressing.
- Roasted Carnival Squash - delicious small squash roasted and topped with feta and pomegranates.
- Turkish Potato Salad (Patates Salatasi) - a fabulous potato salad topped with lots of herbs.
- Roasted Honeynut Squash with Miso Maple Butter - the tastiest squash that's a savory and sweet side dish.
If you try this oven-roasted potatoes recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Roasted Purple Potatoes
These roasted purple potatoes with garlic are a flavorful, beautiful side dish. Purple potatoes keep their vibrant color even after roasting.
Ingredients
- 2 pounds small purple potatoes, cut into 1-inch chunks
- 4 garlic cloves, grated or minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400 degrees F.
- Toss the chopped potatoes, garlic cloves, olive oil, salt, pepper, paprika, thyme, and oregano in a large bowl.
- Lay the potatoes, skin side up, in a single layer on a parchment-lined baking sheet or in a large cast-iron skillet, making sure there is no overlap.
- Roast for 20 to 25 minutes until fork-tender.
- Turn the broiler on for 3 minutes, watching carefully to make sure the potatoes don’t burn.
- Remove the potatoes from the oven and top with the chopped parsley and basil. Serve immediately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 226mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 4g
jennifer walterschied says
I Love the videos and the ingredients and everything is great!!! thanks
Rebecca says
Absolutely incredible! I came across some purple sweet potatoes and started looking up recipes so that I could use them and I ended up on yours. I’m so glad that I did! My whole family enjoyed them! I did peel the skin off because it looked so dirty but they still turned out amazing! A little extra salt and butter and these babies were sooooo good!
EW says
So glad you liked it and that it was a hit with the fam!