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Balsamic Purple Potatoes

Total Time

Prep: 20 min. Bake: 35 min.

Makes

8 servings

I volunteered at a local organic farm in exchange for fresh produce, and I was given purple potatoes. I wanted to cook something new and use herbs from our garden. Coming from the Midwest, adding vinegar to potato recipes has always been a hit, especially with fries! —Kristin Schultz, Manor, Texas
Balsamic Purple Potatoes Recipe photo by Taste of Home

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground coriander
  • 2 pounds small purple potatoes, cut into 1/2-in. thick slices
  • 1/2 cup chopped sweet onion
  • 1/2 cup loosely packed basil leaves, chopped

Directions

  1. Preheat oven to 350°. In a large bowl, whisk together the first 8 ingredients. Add potatoes and onion; toss to combine. Transfer mixture to a greased 15x10x1-in. baking pan. Bake until potatoes start to brown and are tender, 35-40 minutes, turning once. Transfer to a serving bowl. Top with basil and additional balsamic vinegar, if desired.
Roasted Purple Potatoes Tips

How can you make roasted purple potatoes your own?

These roasted purple potatoes are filled with wonderful herbs and spices, but if you want to customize them to suit your taste, switch up the seasonings. Try using your favorite spice blend or a different assortment of fresh herbs.

How else can you cook purple potatoes?

You can also make these roasted purple potatoes in your air fryer if you don't want to fire up the oven. Don't forget to give them a shake about halfway through the cook time, though.

What can you serve with roasted purple potatoes?

These roasted purple potatoes are a great side dish for so many dinners. Serve it with your favorite roast chicken, weeknight meat loaf or even your favorite grilled main dish.

Lisa Kaminski, Taste of Home Editor

Nutrition Facts

3/4 cup: 155 calories, 7g fat (1g saturated fat), 0 cholesterol, 248mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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