The intense color of these purple potatoes makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor. Purple Potatoes roasted with garlic, thyme and spiced up with roasted green chile peppers. Give ’em a try.
About This Recipe
I simply can’t resist grabbing a few pounds of eye-catching purple potatoes every year at my local farm stand market. Their fun intense color is irresistible and they always make a showy unique side dish.
Purple potatoes are a medium starch potato like Yukon Gold potatoes. A medium starch potato that holds up well and holds their shape for one of our favorite ways to cook potatoes, roasting them.
The secret to get the most out of the flavor, is to fine chop the garlic, use lots of small pieces of fresh thyme sprigs, and spice things up by stirring in some chopped roasted green chile peppers at the end.
It’s an easy recipe, let’s take a look.
About Purple Potatoes
Purple potatoes are popular in South America. They hail from Bolivia and Peru.
Purple potatoes may be labeled as Purple Majesty, Purple Viking or Purple Peruvian. At the stand where I purchased these the sign simply indicated “Purple Potatoes.”
Are purple potatoes healthier than regular potatoes? Purple and red potatoes are packed with antioxidants, fiber and potassium. They also offer a benefit if you’re watching your blood sugar:
Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in the yellow or white varieties. Source: Healthline
Do you have to peel purple potatoes? I rarely peel potatoes, unless I’m using thick skinned russet potatoes for a more delicate recipe like Oven Home Fries. But just like any other potato the skins of purple potatoes are completely edible.
What do purple potatoes taste like? They taste very similar to any other potato, except in my humble opinion with a slightly nuttier tone.
Cooking is always an easier proposition when we practice mise en place. Always gather and measure ingredients before starting any recipe.
Here’s what you need for this roasted purple potato recipe.
- Purple Potatoes. When you can find them, give them a try. I usually have luck at my farm stand market. If you can’t find purple potatoes, Yukon Gold potatoes will work just fine for this recipe.
- Fresh Garlic. When using garlic to flavor recipes that are cut into small pieces, like these purple potatoes, use a mini-chopper to chop it fine. That way you’ll be able to coat more of the surfaces of the potatoes to infuse more of that garlic flavor into each piece.
- Fresh Thyme. I grow fresh thyme every Summer. I usually grow Lemon Thyme which will add a hint of citrus to this recipe. Use fresh French thyme or even dried thyme.
- Olive Oil: Oil is essential in this recipe not only to coat the potatoes for browning purposes, but the fat in olive oil will also help infuse flavors into the potatoes.
- Chile Peppers I’ve used roasted Pueblo Chile Peppers grown here in Colorado. They’re Mirasol peppers which are medium in heat. You can use roasted Hatch Chile Peppers, or even the canned chile peppers from the grocery store. Or even a sprinkle of chile pepper. Ancho works well here.
Crispy Roasted Purple Potatoes
- Preheat the Oven Get that oven nice and hot so these purple potatoes will turn out nice and crispy. Preheat oven to 400 degrees.
- Prep the Potatoes Simply wash and scrub the potatoes with a vegetable brush. Cube the potatoes in 1″ pieces. Set aside.
- Prep the Sheet Pan Either spray a sheet pan with PAM or using a basting brush, brush the pan with olive oil.
- Chop the Garlic To get the garlic in very small pieces, use a mini-chopper. Just peel three cloves of garlic and give them a few whirls in the chopper. Use a rubber spatula to scrape the pieces out.
- Combine all the Seasonings Pour the cubed purple potatoes into a large mixing bowl. Add the garlic, thyme sprigs, salt and pepper and olive oil. Toss well to coat and combine.
- Add the potatoes to Sheet Pan Pour the potatoes onto the sheet pan and distribute them in a single layer.
- Cook the Potatoes Place the potatoes into the oven and roast for 25 minutes.
- Prepare the Chile Peppers I always have a stash of roasted Hatch or Pueblo Chile Peppers in the freezer. Simply thaw, remove most of the charred black skin from the peppers. Remove tops and seeds and rough chop.
- Serve Once cooking time is up, remove potatoes to a large serving bowl and quickly stir in the roasted and chopped green chile peppers. Serve immediately.
In my opinion, what main course doesn’t benefit from a potato side dish? And since potatoes can feel heavy and hearty, a beautiful tossed salad would be a perfect partner.
These potatoes are delicious with Grilled Chicken, your favorite burger, or even a steak.
Want to shake things up? Here are some recipe variations.
- Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
- Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and 1/2 to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers.
- Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.
Recipe Purple Potatoes Roasted with Garlic
I hope you give this roasted purple potatoes recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite recipe for purple potatoes, let me know, I’d love to give it a try.
More Potato Recipes
If you like potatoes as much as we do, take a look at these potato recipes.
- Roasted Cast Iron Skillet Potatoes, A cast iron skillet works beautifully for searing and crisping potatoes in the oven. These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
- Smashed Potatoes with Chimichurri Sauce, These roasted smashed potatoes are crispy on the outside and tender on the inside. Topped with chimichurri sauce, they make an easy and lively side dish for any meal.
- Home Fried Potatoes with Ham, Easy, 20-minute cook time, and a great way to start the day. Don’t forget that fried egg to complete this hearty breakfast.
And if you’re a potato fan like us, or looking for more side dish ideas, don’t miss my Side Dish Category, you’ll find lots of great ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.
Roasted Purple Potatoes with Thyme, Garlic and Roasted Chile Peppers
- 2 pounds purple potatoes
- 3 cloves garlic chopped in a food processor
- 8 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 4 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 roasted chile peppers
- Mise en place, gather all ingredients.
- Heat oven to 400
- Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
- Using a mini-food processor or chopper, chop the garlic.
- Scrub and wash the potatoes. Cut the potatoes into 1-inch pieces.
- Toss them in a bowl with the minced garlic, most of the thyme springs, olive oil, salt and pepper.
- Arrange the potatoes in a single layer in the prepared pan.
- Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
- Move the potatoes to a large serving bowl and stir in the chopped roasted green chile peppers.
- Garnish with fresh thyme sprigs.
Purple Potatoes Roasted with Garlic and Thyme, It’s What’s for a side dish