Purple potatoes are beautiful and the deep-hue makes them a unique side dish to any entree or breakfast. The lovely thing about these tots is that the purple potato packs far more antioxidants than their yellow and red counterparts so pick some up next time you’re buying potatoes. I bought mine at my local farmer’s market out here in California (they’re in season!)
Note: If you don’t have purple potatoes at a market near you, try this recipe with russet, red-skinned or fingerling.
Makes: 4 servings
What You’ll Need:
- 1 pound purple potatoes (I used 3 large ones from the farmer’s market, they’re in season!)
- 2 Tbsp extra virgin olive oil
- 1 tsp dried rosemary
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Pre-heat your oven to 425 degrees F.
Rinse your potatoes. Slice them into 1/4-inch slices and put them into a mixing bowl. Add 2 Tbsp exa virgin olive oil and toss them until the potatoes are coated evenly.
In a separate small dish, combine dried rosemary, onion powder, garlic powder, salt and pepper. Sprinkle the mixture over the potatoes and toss again to coat the potatoes evenly with the seasoning.
Spoon the potatoes into a glass casserole dish and bake for 20 minutes. Pull the oven rack out, toss the potatoes with a spatula or large spoon and continue to bake for another 15- 20 minutes (so 35- 40 minutes total).
Remove them from the oven and serve with your favorite entree! I served mine with my Sausage, Onion, Kale And Crushed Pepper Flake Skillet and a side of organic BBQ sauce. It. Was. So. GOOD.
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