Did you know potatoes this beautiful existed? Well, they do and I have good news for you. These purple potatoes are healthier than white potatoes and taste just as good, if not better! You can pretty much substitute these potatoes for any recipe calling for a white potato. Roast them, mash them, bake them. Options are endless. These purple potatoes have around 4x the amount of antioxidants contained in normal Russet potatoes (remember, purple = good). That’s real life. Healthy food can taste good too! You can find these at farmer’s markets or certain grocery stores (best bet is those that specialize in organic foods like Whole Foods). Leave the skin on when you cook them. The skin is pretty thin, but it has a lot of nutritional content. So, let’s roast some potatoes, shall we?
Slice the potatoes so each piece is approximately 1/4 inch to 1/2 inch thick. Dice the garlic and onions and mix it with the potatoes. Add the olive oil and mix until all potatoes are coated with olive oil. These potatoes shouldn’t be drenched in olive oil, but if you think you need a little more, go ahead and add some. Don’t get too excited and pour a cup of olive oil on these beauties or you’re going to be draining olive oil from your baking sheet. Let’s all stay calm here.
Mix in the rosemary, then spread the potatoes on a foil-lined baking sheet.
Roast the potatoes in the preheated oven. Your kitchen is going to smell so good while the rosemary is working its magic.
I’m making these again for Thanksgiving this year. You can never have enough potatoes and these not only taste good, but add some more color to your table. Not to mention they’re a little healthier to offset the pies, cheese, and sugar that will inevitably fill the table. I’m not complaining, it’s just a fact. And I love you guys, so I’m here to help. Enjoy!
Roasted Purple Potatoes
- 1 sprig fresh rosemary
- 10-12 small purple potatoes
- 1 tsp salt
- 1 tsp pepper
- 1/4 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil or coconut oil
- Preheat oven to 375 degrees. Dice onion and garlic and set aside.
- Rinse potatoes. Slice potatoes in pieces approximately 1/4 or 1/2 inch thick.
- In a medium bowl, mix the onion, garlic, and potatoes with the olive oil. Add the salt, pepper, and rosemary and mix well.
- Transfer the potatoes to a foil-lined baking sheet and roast for approximately 45 minutes or until potatoes are soft and begin to brown.