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Have you ever had purple potatoes? My son picked them out at Natural Grocer a few weeks ago (that’s one of my keys to getting the kids to try new foods) and they were delightful. The bluish-purple hue popped against the carrots when I served them. And, since you eat with your eyes as well as your mouth, it made for a delicious and beautiful side dish. The rosemary and thyme lent some deeper character to them, as well.
But…get this. Purple potatoes are much better for you than white potatoes. Why? This Chicago Tribune article reports that their bluish-purple color is “due to the antioxidant powerhouse anthocyanin…This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits such as boosting the immune system and protecting against age-related memory loss. U.S. Department of Agriculture analysis of potato varieties reveals that their content of phenols (powerful plant antioxidants) rivals that of broccoli, spinach and Brussels sprouts.”
If I have choice in potatoes to roast, purple is my pick!
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- 2–3 purple potatoes (they are fairly small), cut into 1 inch cubes
- 2–3 carrots, cut into 1/2 inch slices
- 1–2 tablespoons good olive oil
- 1 teaspoon sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper (or a few good cranks)
- 3–4 sprigs of thyme, stems removed and chopped
- 1 sprig of rosemary, stems removed and minced
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- Preheat the oven to 425 degrees F.
- Place all the cut vegetables in a single layer on a baking sheet. Drizzle them with olive oil, salt, pepper, thyme and rosemary. Toss well. Bake for about 20 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Keep an eye on them so they don’t burn.
- Season with salt and pepper to taste and serve hot.