Purple Potatoes Roasted with Garlic
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.
Servings 4
Calories 313kcal
Ingredients
- 2 pounds purple potatoes
- 3 cloves garlic chopped in a food processor
- 8 sprigs fresh thyme or ½ teaspoon dried thyme
- 4 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 ounces roasted chile peppers canned, or three large chile peppers, roasted and cleaned
Instructions
- Get that oven nice and hot so these purple potatoes will turn out nice and crispy. Preheat oven to 400 degrees.
- 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.
- Prep the Sheet Pan Either spray a sheet pan with PAM or using a basting brush, brush the pan with olive oil.
- Simply wash and scrub the purple potatoes with a vegetable brush. Cube the potatoes in 1" pieces. Set aside.
- 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. PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.
- 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.
Notes
About Chile Peppers: 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.
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 ½ 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.
PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.
Nutrition
Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 563mg | Potassium: 976mg | Fiber: 6g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 53mg | Calcium: 39mg | Iron: 2mg