Roasted Purple Potatoes
These Roasted Purple Potatoes are cut into skin-on wedges, tossed in olive oil, garlic powder, and thyme, then roasted until browned at the edges and tender inside. Serve them drizzled with ranch for an easy weeknight side dish.
Servings: 4
Ingredients
- 2 pounds purple potatoes scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon dried thyme
- Ranch dressing for serving
Instructions
- Preheat oven to 425 degrees F and line 2 baking sheets with parchment.
- Scrub potatoes well, pat dry with a towel, then cut into wedges about ¾ inch thick at the widest point.
- Toss with olive oil, salt, pepper, garlic powder, and thyme.
- Spread in a single layer across both sheets, leaving space between wedges.
- Roast 35 to 40 minutes, flipping the potatoes and rotating the pans halfway through, until fork tender and the edges are browned and a bit crispy.
- Serve with ranch for dipping or drizzled on top.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 596mg | Potassium: 966mg | Fiber: 5g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 2mg