For a while my son couldn’t have rice or wheat, and potatoes started sneaking more and more onto our menus. It’s a good thing they are pretty versatile. I am a huge fan of the simplicity of roasted potatoes.
We usually roast red potatoes, and fingerlings are always good too, but my littlest is currently obsessed with the color purple. This past week at the grocery store she spotted these beautifully hued baby potatoes and asked very nicely if we could buy them.
Boy, am I glad she did! The kids were enamored with the deep color and we were all smitten with the taste. The texture after roasting was almost velvety. These were such a nice side for our salmon the other night. I will definitely be splurging on these delicious spuds again.
- 1, 24oz. (1.5 lbs.) bag of Baby Purple Potatoes
- 2 Tbsp. olive oil
- 1 Tbsp. dried or fresh parsley
- 1/2 Tbsp. garlic powder
- salt and pepper to taste (I used 1/2 Tbsp. each of Kosher Salt and Course Ground Pepper)
Preheat oven to 425 degrees. Line a cookie sheet with parchment or grease. To save on clean up, I actually lined my cookie sheet with foil and covered in olive oil spray. Wash the potatoes and slice in half. Place the potatoes on the cookie sheet, drizzle with the olive oil, then toss. Once they are completely covered, sprinkle with salt, pepper, garlic powder, and parsley and toss again. Place the cookie sheet in the preheated oven and cook for 25-30 minutes.
Try not to eat them too quickly!