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Roasted Purple Potatoes with Garlic and Herbs

A simple and stunning side dish of roasted purple potatoes tossed with garlic, rosemary, and thyme. Crispy on the outside and creamy inside, ready in under 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds purple potatoes cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh thyme finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional
  • Fleur de sel or coarse sea salt for finishing optional

Equipment

  • Large cutting board
  • Sharp chef's knife
  • Large bowl for tossing
  • Rimmed baking sheet
  • Measuring spoons and cups
  • Oven (preheated to 400°F)
  • Wooden spoon or spatula for stirring
  • Paper towels

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Rinse and scrub the purple potatoes under cold water to remove any dirt.
  3. Cut the potatoes into 1-inch cubes, leaving the skin on.
  4. Pat the potato cubes dry with paper towels to remove excess moisture.
  5. In a large bowl, toss the dried potatoes with olive oil, sea salt, and black pepper until evenly coated.
  6. Spread the potatoes in a single layer on a rimmed baking sheet, ensuring they are not crowded.
  7. Roast in the preheated oven for 15 minutes, then stir the potatoes with a spatula to promote even browning.
  8. Remove the baking sheet and sprinkle minced garlic, fresh rosemary, fresh thyme, and smoked paprika over the potatoes; toss to combine.
  9. Return to the oven and roast for an additional 10 minutes until the edges are crispy and the centers are tender.
  10. Taste and adjust seasoning with additional sea salt or a sprinkle of fleur de sel before serving.

Notes

Serve warm as a side dish alongside grilled meats, fish, or vegetarian mains.