Roasted Purple Potatoes

Why You’ll Love This Recipe

I like this recipe because it turns simple potatoes into something truly special. The garlic and olive oil coat the potatoes perfectly, creating crispy edges and a tender inside. The paprika, thyme, and oregano give a warm, savory taste, while the fresh parsley and basil brighten everything up at the end. It’s easy, healthy, and pairs well with almost any main dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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

Directions

1. I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I toss the purple potatoes with olive oil, garlic, salt, pepper, paprika, thyme, and oregano until everything is coated evenly.
3. I spread the potatoes in a single layer on the prepared baking sheet so they roast evenly.
4. I roast the potatoes for 30–35 minutes, flipping them halfway through, until they are golden and crispy on the edges.
5. As soon as they come out of the oven, I sprinkle them with fresh parsley and basil before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me around 10 minutes to prepare the ingredients and 35 minutes to roast, so the total time is about 45 minutes.

Variations

Sometimes I swap the purple potatoes with a mix of red and gold potatoes for a colorful blend. If I want extra spice, I add a pinch of cayenne pepper. For a lemony twist, I like to squeeze fresh lemon juice over the roasted potatoes right before serving.

Storage/Reheating

I keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes so they stay crispy. They can also be reheated in a skillet for a few minutes on the stove.

FAQs

Can I make this recipe with regular potatoes?

Yes, I can use any type of potato, but purple potatoes add a unique color and slightly nuttier flavor.

Do I need to peel the potatoes?

No, I don’t peel them. The skin adds extra texture and nutrition.

Can I use dried parsley and basil instead of fresh?

Yes, but I prefer fresh because it gives a brighter flavor. If I use dried, I add them before roasting instead of after.

What can I serve with roasted purple potatoes?

I usually pair them with roasted chicken, grilled fish, or even as part of a vegetarian meal with salad and roasted vegetables.

Can I make these in an air fryer?

Yes, I cook them at 400°F (200°C) in the air fryer for about 20–25 minutes, shaking the basket halfway through.

How do I keep the potatoes from sticking to the pan?

I make sure to use enough oil and line the baking sheet with parchment paper.

Are purple potatoes healthier than regular potatoes?

Purple potatoes are rich in antioxidants, especially anthocyanins, which give them their color. They have similar nutrition to other potatoes but with extra benefits.

Can I prepare these ahead of time?

Yes, I cut the potatoes and mix them with oil and spices a few hours ahead, then roast them right before serving.

Can I freeze roasted purple potatoes?

I don’t recommend freezing them because the texture changes. They are best eaten fresh or stored in the fridge.

How do I make them extra crispy?

I spread them out on the pan so they aren’t touching and roast at a high temperature without overcrowding.

Conclusion

I love making roasted purple potatoes because they are simple, delicious, and always look impressive on the table. The crispy texture, fragrant herbs, and vibrant color make them a side dish I turn to again and again. Whether I’m cooking for family or guests, this recipe never disappoints.

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