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; 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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Roast Purple Potato Features
- Roasted to perfection, seasoned with dried herbs and garlic, and then topped with fresh herbs for serving.
- A 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.
Purple Potato Recipe Ingredients
- Purple Potatoes - you'll need a few pounds of purple potatoes. You can use any variety you'd like, but cut them into 1-inch pieces.
- Garlic - you'll use several cloves of fresh garlic - it adds a wonderful allium flavor.
- Olive Oil - use olive oil or another type of oil like avocado or vegetable. Coating the potatoes in oil helps them crisp up.
- Seasoning - use kosher salt, ground black pepper, dried thyme, and dried oregano to season the potatoes.
- Herbs - fresh herbs, like parsley and basil, finish the dish and add some delicious herby flavor.
How to Make Roasted Purple Potatoes
Step 1
Preheat oven to 400 degrees F. Toss the chopped potatoes, garlic cloves, olive oil, salt, pepper, paprika, thyme, and oregano in a large bowl.
Step 2
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.
Step 3
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.
Step 4
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.
- Storage 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.
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Roasted Purple Potatoes
Ingredients
- 2 pounds 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.
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!