Purple potatoes aren’t something I pick up every week, but it is special when I see them at my neighborhood farmers market or the grocery store. They stand out in a land of the usual russets and Yukon Golds, and cutting into one never gets old. The flesh is a vibrant violet, sometimes marbled with white.

These Roasted Purple Potatoes are a simple wedge-cut side dish that lets the spud shine. A few pantry seasonings are all they need. They roast up browned and slightly crisp at the edges with tender centers, and they hold a pale purple inside when you bite into one. They’re a delight on their own, though I prefer any wedge drizzled with some ranch dressing right over the top.

What Are Purple Potatoes?

Purple potatoes, sometimes sold as blue potatoes, are a specialty potato with dark, thin skin and deeply colored flesh. There are several varieties, including All Blue, which I used for my Hashbrown Eggs Benny. According to the Washington State Potato Commission, they’re originally from South America.

Here in Washington state, purple potatoes are popularly grown in the Skagit Valley and sold at neighborhood farmers markets. That’s most often where I buy them, though they are widely available at grocery stores nationwide. You’ll find them sometimes mixed into bags of multi-color baby potatoes.

Purple potatoes have a starchy texture similar to russets, so they work well for roasting, mashing, or making fries and chips. The flavor is subtly earthy. Like Yukon Golds, they have thin skin, so there’s no need to peel. Just give them a good scrub, since dirt likes to hide against the dark skin.

Purple Potatoes vs. Purple Sweet Potatoes

Even though they’re similar in color, purple potatoes and purple sweet potatoes are not interchangeable. They come from different plants, and they cook differently.

Purple potatoes are regular potatoes, the same species as russets and Yukon Golds. They’re starchy, and they roast up with tender centers and browned edges.

Purple sweet potatoes, like Stokes Purple and Okinawan, are sweet potatoes. They’re sweeter, denser, and moister, and they caramelize more in the oven. Stokes Purple are identifiable by their purple skin and tapered ends. Okinawan sweet potatoes have tan skin with the surprise purple flesh inside.

Ube is a third thing entirely. It’s a purple yam that has become a popular flavor for fusion desserts.

For this purple potato wedges recipe, look for small, oval potatoes with dark, thin skin. If you are looking for a sweet potato side dish, try my Sweet Potato Breakfast Potatoes.

How to Make Roasted Purple Potatoes

This is an easy side dish that comes together with minimal ingredients. Full ingredient measurements and detailed instructions are in the recipe card below. Here’s an overview.

Scrub the potatoes, pat them dry, and cut them into even wedges.

Toss the wedges with olive oil, salt, pepper, garlic powder, and dried thyme.

Spread them across two parchment-lined baking sheets and roast at 425 degrees F for 35 to 40 minutes, flipping and rotating the pans halfway through.

Recipe Tips

• Scrub well and dry. Potatoes are grown in the dirt, and it hides easily against the dark skin. So give each potato a good scrub under running water. Cut and pat the wedges dry before seasoning. Less moisture means better browning.
• Cut evenly. Aim for wedges about ¾-inch thick at the widest point, so they all finish at the same time.
• Give them space. Two baking sheets might seem like a lot for 2 pounds of potatoes, but crowded wedges steam instead of brown. A single layer with a little room between each wedge gives you those browned, slightly crisp edges.
• Flip and rotate. Turning the wedges and rotating the pans halfway through helps them brown evenly, since most ovens have hot spots.
• Expect the color to change. The outsides turn a darker purple-brown as they roast. The insides turn a more pale purple, but not as vibrant as when first cut.
• Store and reheat. Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 400 degrees F for 5 to 8 minutes, or microwave in 30-second bursts.

Serving Ideas

Ranch is my go-to, either on the side for dipping or drizzled over the top. Pesto, garlic aioli, or a yogurt dill sauce would all work well, too.

As a side, these pair easily with my Beet & Bean Burger for a burger and fries approach or a seafood main like my Pistachio-Crusted Mahi Mahi. They also work well for brunch alongside eggs or added into a protein bowl.

The color of these roasted purple potatoes also makes them a fun side dish for a Halloween dinner or fall spread.