Rosemary and Garlic Roasted Purple Potatoes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Rosemary being intensely aromatic perfectly accentuates this purple tuber united with the characteristic pungency of garlic.
Ingredients
- 1 lb (450 g) purple potatoes
- 1-2 tbsp (15-30 ml) extra virgin olive oil
- 1 tsp fresh rosemary leaves (about 1 sprig), minced
- 2 garlic cloves or per taste
- freshly ground black pepper
- sea salt
Others
Instructions
- Preheat oven to 400°F
- Line baking tray with aluminium foil and either brush or spray some olive oil.
- Wash, dry and quarter the potatoes into wedges. To easily release rosemary leaves, hold the end of the sprig in one hand and pull the leaves backwards in a swift motion. Hold them all together to chop.
- To easily mince garlic, let’s use the “smash the garlic clove with the knife” trick. Place the chef’s knife sideways on the garlic clove with one hand and smash it against the cutting board with the other palm as the hammer. Then peel and run your knife back and forth like a saw to chop/mince it.
- In a large mixing bowl, quickly combine all the ingredients, salt being the last (to avoid sogginess) making sure that all the potato wedges are well coated with olive oil, herb and spices.
- Arrange the wedges facing up on the baking tray and bake for 20 mins or until edges are brown and crisp and fork tender.
- Do not over bake or leave the potatoes in the oven longer than the baking time or they’ll shrink.
Notes
- Thyme can also be used along with or instead of rosemary.
- Fingerlings and gourmet potatoes work equally well with this recipe and result in crisp on the outside and buttery on the inside wedges.
- White and red skinned potatoes work fine as well but not the russet potatoes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
Can I use regular potatoes instead of purple potatoes?
The notes say fingerlings and gourmet potatoes work equally well, and white and red-skinned potatoes are also fine. However, russet potatoes are specifically called out as not suitable—they don’t hold their shape as wedges and tend to turn floury rather than crisp.
Why is salt added last when coating the potatoes?
The instructions specifically note that salt should be added last to avoid sogginess. Salting the potatoes too early draws out moisture, which steams the wedges in the oven rather than roasting them to a crisp edge.
Why shouldn’t I leave the potatoes in the oven past the 20-minute mark?
The instructions warn that overbaking will cause the wedges to shrink. At 400°F, 20 minutes is enough to crisp the edges and make them fork-tender; further baking dries out the interior without adding crispness. 
These are irresistible, completely fantastic. Thank you for a great recipe!