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Dorothy Thomas

Purple Potato Recipe

A vibrant, flavorful side dish featuring nutrient-rich purple potatoes, roasted with garlic, fresh herbs, and olive oil. Perfect for adding color and earthy sweetness to any meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Purple potatoes Washed, cut into 1-inch cubes
  • 2 tbsp Olive oil Extra virgin
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh rosemary Chopped (or 1 tsp dried)
  • 1 tbsp Fresh thyme Chopped (or 1 tsp dried)
  • 1 tsp Salt Adjust to taste
  • 0.5 tsp Black pepper Freshly ground
  • 1 tbsp Lemon juice Optional for brightness

Equipment

  • Baking sheet
  • Mixing bowl
  • Chef’s knife
  •  Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep potatoes: Scrub and dry potatoes, then cut into even cubes (leave skin on for nutrients).
  3. Season: In a bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
  4. Roast: Spread potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until crispy and tender.
  5. Finish: Drizzle with lemon juice (optional) and garnish with extra herbs. Serve warm.

Notes

  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
  • Variations: Add smoked paprika or Parmesan cheese for extra flavor.
  • Tip: For crispier potatoes, soak cubed potatoes in cold water for 10 minutes before roasting to remove excess starch.