Purple potatoes – have you ever had them? I’ll be honest, I had only ever had them at a restaurant! They are one of those foods that seem so special and unique, even though (realistically) they taste exactly the same as regular potatoes. Tri-colored carrots are the same! And striped ravioli! I guess it is really anything colored, huh? Foods that look different than usual are exciting! Which is why the other day when I saw purple potatoes at the grocery store I was totally pumped! Roasted Purple Potatoes – let’s go!
Sadly, potatoes have a bad reputation for being unhealthy. Yes it is true, usually (in the United States), we eat our potatoes deep fried or loaded with butter, bacon, cheese and/or sour cream. So yes – in fact those options are unhealthy. But a plain ol’ baked potato on it’s own is not unhealthy! In fact, it has potatoes offer vitamin B6, vitamin C, iron and potassium! Better yet, purple potatoes in particular are rich in antioxidants! Yay for the color purple!
Isn’t that a movie? The color purple? In fact, it is! Thank you Google – The Color Purple starring Whoopi Goldberg came out in 1985. What did we ever do before Google? Now you have a questions and BOOM – you have an answer? What an INCONVENIENCE to have to WONDER!
Sorry guys, per usual – I am being silly.
Back to the Roasted Purple Potatoes.
Why You Will Love Them
Purple potatoes are EASY! Sometimes, I don’t like roasting potatoes because they can take too long to cook. I am an immediate satisfaction type of gal. When I come home for dinner, I am hungry – I want food. Purple potatoes are small and therefore much less dense their larger russet of Idaho potato counterparts. They are relatively soft (for a potato) and therfore easy to cut into small pieces – small pieces cook faster – badda bing badda boom!
Roasted Purple Potatoes galore! Crispy on the outside yet tender on the inside.
The seasoning in this recipe is INCREDIBLY basic. You can amp it up with additional seasoning and spices, or keep them tame to pair with any dish throughout the week. I will make one batch on a Sunday and have them for dinner multiple times throughout the week. ANY protein will match up with these purple little darlings. Chicken, beef, eggs, stew – you seriously cannot go wrong.
Lightly salted, perfectly peppered, with just a touch of rosemary – these Roasted Purple Potatoes are the ultimate way to color any plate.
COME ON PEOPLE! They are purple? What could be better? How often do you get to have something purple on your plate… that is edible? Yeah that’s right, I am looking at you accidental piece of play doh. I see you.
Crispy on the outside yet tender on the inside. Lightly salted, perfectly peppered, and with a touch of rosemary - These Roasted Purple Potatoes are the ultimate way to color your plate.
- 16 ounces purple potatoes
- 2 tbsp olive oil
- 1 tsp rosemary
- salt and pepper to taste
Preheat oven to 375F. Rinse purple potatoes in a colander - allow excess water to drip off or lightly towel dry.
Cut each purple potato in half, then cut each half again to make a quarter. Each potato should become four small wedges.
In a large bowl, toss potatoes with olive oil, rosemary, salt and pepper.
Spread potatoes onto a large baking sheet (use aluminum foil to make cleanup even easier). Bake at 375F for 20 minutes, or until potatoes begin to brown. Use a large wooden spoon to rotate/flip potatoes on pan about 10 minutes in.
Remove from oven and allow potatoes to cool slightly. Serve warm with absolutely anything!
Storage: Refrigerate for 5-6 days in airtight container.
Loved this recipe? Try one of my other healthy recipes: Balsamic Brussel Sprouts, Easy One Pot Chili, Healthy Cranberry Pecan Oat Cookies, Healthy Carrot Muffins