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.
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.