Roasted Purple Potatoes With Cilantro and Garlic

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/30/21
Roasted purple potatoes

The Spruce
Prep: 13 mins
Cook: 25 mins
Total: 38 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
258 Calories
9g Fat
41g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 258
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 177mg 8%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 5g
Vitamin C 21mg 104%
Calcium 34mg 3%
Iron 2mg 12%
Potassium 1026mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The intense color of these purple potatoes turns what is normally a basic side dish into a unique and attractive accompaniment to almost any meal. But they're not just pretty to look at—purple potatoes have a nutty, earthy flavor, and the cilantro and garlic in this recipe add just the right amount of punch. 

The purple potato originated in the mountains of Peru and Bolivia, and there are several varieties, including the Peruvian, Purple Fiesta, and Purple Majesty. They might have been rare in the past, but these days you can find them in most major supermarkets.

Serve these roasted purple potatoes as you would white roasted potatoes, alongside fried chicken, grilled steak, or a whole roasted turkey along with other roasted vegetables like Brussels sprouts or asparagus.

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Ingredients

  • 2 1/2 pounds purple potatoes

  • 3 clove garlic, minced

  • 2 tablespoons coarsely chopped fresh cilantro, or parsley

  • 1/4 cup extra-virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/8 teaspoon ground black pepper

  • 2 teaspoons fresh thyme, or 1/2 teaspoon dry thyme

Steps to Make It

  1. Gather the ingredients.

    Roasted purple potatoes recipe ingredients
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  2. Heat the oven to 400 F. Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.

    Oiled baking sheet
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  3. Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces.

    Purple potato quarters in bowl
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  4. Toss them in a bowl with the minced garlic, fresh chopped cilantro or parsley, olive oil, salt, pepper, and thyme.

    Purple potato quarters in bowl tossed with oil and herbs
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  5. Arrange the potatoes in a single layer in the prepared pan.

    Purple potatoes on baking sheet
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  6. Roast the potatoes for 20 to 25 minutes, or until browned and tender, turning occasionally.

    Roasted purple potatoes on baking pan
    The Spruce

  7. Serve alongside an entree and enjoy.

Tips

  • Use the air fryer to roast the potatoes. Reduce the olive oil to 2 tablespoons and cook the potatoes at 360 F for about 20 to 25 minutes, or until they're tender. Stir the potatoes after about 10 minutes.
  • Because purple potatoes are medium starch, they are versatile, drier in texture, and hold their shape quite well. They can be used in just about any recipe calling for potatoes. Scrub the potatoes but leave the skin on for extra flavor and texture.

Recipe Variations

  • Roasted red, white, and purple potatoes: Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 1/2 to 3 pounds. Scrub the red potatoes but leave the skins on for color, if possible. Proceed with the recipe. 
  • Root vegetable roast with purple potatoes: Use 1 pound of purple potatoes, 1/2 pound of white or red-skinned potatoes, 2 small peeled and cut-up turnips, and 1/2 to 1 cup of baby carrots. Add 1 onion, cut into wedges, and use fresh chopped parsley instead of cilantro. 
  • Roasted purple potatoes with parsley and rosemary: Use 2 tablespoons of fresh parsley and replace the thyme with 2 teaspoons of fresh chopped rosemary or about 1/2 teaspoon of crumbled dried rosemary.
  • Smokey purple potatoes: Add some cooked crumbled bacon to the roasted potatoes for a smoky flavor.
  • Purple potatoes with peppers: Toss in a few tablespoons of fresh chopped mild or hot chili peppers or sweet bell pepper before the potatoes go into the oven.