Roasted Purple Potatoes are a delicious side dish that’s simple to prepare and full of health benefits. Coated in a little bit of oil and a homemade seasoning blend, they are roasted to crispy perfection and ready in about 30 minutes.
I discovered purple potatoes in the grocery store one day while scouring the produce department for something new to try. There were bags of a mix of small potatoes in a variety of colors, from white to red to purple. I knew that we loved white and red but purple potatoes were new to me.
Shortly afterward my stepson, an online health coach and personal trainer, shared a video talking all about the great health benefits of purple potatoes. I immediately sent him a text sharing how we’d tried them a few times and now we were hooked!
Purple potatoes can be cooked in the same ways as other potato varieties. They can be mashed, boiled and roasted, all with the skins on. When you roast them, the purple color deepens even more and they look beautiful on your plate!
Roasted purple potatoes have become a staple side dish that we enjoy several times a month. They are easy to prepare because they don’t require peeling. Just scrub, chop, season and roast!
PURPLE POTATOES ARE GOOD FOR YOU!
Haven’t tried purple potatoes? Here’s why you should jump on the bandwagon!
- Purple potatoes are about 70 calories per half cup with 15 grams of carbs and no fat.
- They are rich with antioxidants, containing about 4 times as much as russet potatoes. This is linked to several health benefits, including healthier cholesterol levels, improved vision, and a reduced risk of heart disease, certain cancers, and diabetes.
- The glycemic index is lower than other potato varieties so they are better for your blood sugar.
- Higher in dietary fiber which helps to keep you feeling full, promotes a healthy digestive system, stabilizes blood sugar, and helps maintain healthy cholesterol levels.
WHAT DO THEY TASTE LIKE?
Surprisingly, their color is all natural so there are no artificial dyes that alter the taste! Natural pigments and phytonutrients give purple potatoes their rich, vibrant color. They taste similar to russet potatoes, but are less starchy, and like all potatoes, the skins are completely edible.
HOW TO ROAST PURPLE POTATOES
- CHOP. Rinse and scrub the potatoes to remove any dirt or eyes from the potatoes. Using a sharp knife cut them in half or quarters. Purple potatoes are small but can vary in size so just try to cut them as evenly as you can. The best part – no peeling required!
- SEASON. Seasoning is super important with potatoes. My go-to seasoning blend is salt, pepper, paprika (or chili powder), garlic powder and onion powder. I use it for everything from pork chops to chicken to potatoes. Coat them in a little bit of olive oil before adding the seasoning. This will help the potatoes to brown and get crispy around the edges.
- ROAST. Set your oven to roast at 400 degrees F. You could go as high as 425 but watch closely so they don’t scorch.
I love to use purple potatoes in a sheet pan dinner like this Sheet Pan Salmon, Asparagus and Potatoes. They are so pretty and add such great color! I usually will serve roasted purple potatoes with a simple main course and veggie or salad. Here are some of our favorites:
- Grilled Chicken Thighs
- Grilled Steak
- Pan Roasted Pork Tenderloin
- Best Roasted Broccoli – this can actually be roasted at the same time with the potatoes.
- Garlic Green Beans
WHAT TO DO WITH LEFTOVERS
To freeze roasted potatoes, cool then spread them out on a baking sheet and pop them in the freezer for a couple of hours. Once mostly frozen, transfer them to a plastic freezer bag and store in the freezer for up to 6 month. Reheat in the oven from frozen; no need to thaw.
More Potato Recipes:
- Cheesy Scalloped Potatoes
- Roasted Red Potatoes
- Loaded Baked Potato Soup
- Easy Breakfast Potatoes
- Perfect Baked Potatoes
Roasted Purple Potatoes
- 3 pounds purple potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh minced parsley
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with nonstick foil and spray with cooking spray.
- Rinse and scrub potatoes clean and pat dry. Peel if desired, then cut into bite sized chunks and place into a large bowl. Drizzle with olive oil and toss to coat.
- In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper. Sprinkle seasoning blend and parsley over the potatoes and toss to coat, then repeat with the remaining seasoning.
- Arrange potatoes on the prepared baking sheet in an even layer. Roast in the oven for 20-25 minutes or until tender. Time may vary depending on the size of the chunks.
- Let stand 5 minutes before serving.