Rosemary Roasted Purple Potatoes Recipe

I never met a potato I didn’t like.

If you frequent Copywriters’ Kitchen you know I sneak spuds into all kinds of unlikely dishes—see my Two-Bit Black Bean Soup with Pan-Fried Potatoes, Two-Bit Navy Bean Soup with Pan-Fried Potatoes or Penne with Roasted Red Peppers and Pan-Fried Potatoes.

To carbophobes’ horror, I devour potatoes pan-fried, deep-fried, mashed, boiled with a full cup of salt and, of course, roasted.

Especially roasted.

The combination of hot, dry oven heat and flavored fat—meaty pan juices, oil, butter—transforms lowly tubers into a sybaritic sensation.

As a potato fetishist, I love finding unusual varieties, like locally grown red russets and New York fingerlings.


So when these purple potatoes showed up at Westchester Greenhouse I bought them immediately.


The potatoes in this recipe are tossed with olive oil, rosemary, garlic and plenty of freshly ground pepper. I cut the potatoes in quarters to maximize their flavor-soaking skin surface.


Gustatory payola comes when you bite into a roasted wedge: The slightly tough olive oil-baked skin gives way to a steamy, starchy pulp.

Don’t wait for company to serve this elegant, fast side dish

Roasted potatoes are divine nestled and slow-baked beside a succulent, pastured chicken or grassfed roast beef.

But they’re also great with a cheeseburger. And they’re so easy to make you’ll want to serve them on weekdays as a side dish.

Or, in my case, a main course.

P.S. It goes without saying you may make this recipe with any kind of potatoes.

Rosemary Roasted Purple Potatoes

5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Kosher salt and freshly ground pepper to taste

1. Preheat oven to 375 degrees.
2. Scrub the potatoes well. Dry and quarter them as shown above.
3. Place potatoes in baking pan to form a single layer.
4. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
5. Cover pan with foil and slide into oven.
6. Bake potatoes for 15 minutes.
7. Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
8. Return pan to oven without foil and roast potatoes another 15 minutes.
9. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.

Serves 6.

Tagged as: heirloom potato recipe, roasted blue potatoes recipe, roasted purple potatoes recipe, rosemary roasted potatoes recipe, Rosemary Roasted Purple Potatoes Recipe

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