Have you ever tried purple potatoes? If you haven’t you need to. They are a beautiful deep purple color with a buttery, rich flavor. Once I cut into the first raw purple potato and saw how gorgeous it was with its amethyst color and the little white veins creating an interesting pattern, I knew the potatoes would be perfect as an Easter side dish. I mean how much fun is it to have purple potatoes for Easter? I bet the kids will go nuts!
I happened to pick up baby purple potatoes, but if you find full-sized potatoes those will work great; just cut them into smaller pieces or increase the cook time a little. What’s great about these beauties is that they are loaded with calcium, vitamin C, and Iron. They even have a little protein!
Did I mention that they are super easy to make?
Even more reason to add them to your Easter menu! So, what are you waiting for? Go get your purple potatoes right away!
Hope everyone has a happy Easter!
- 1.5 pounds baby purple potatoes (or full sized), washed and quartered. The skin is so tender on these potatoes there is no need to peel them.
- 1 yellow onion, cut into wedges
- 4-5 cloves garlic, roughly chopped
- 2 tablespoons grape seed oil
- 1½ teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons dried tarragon
- Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or a silpat.
- Place the quartered potatoes, onion, and garlic onto the baking sheet. Drizzle with the oil and toss with tongs.
- Sprinkle with the salt, pepper, and tarragon. Toss well.
- Place the pan in the oven and cook for 20 to 30 minutes, tossing the potatoes every 10 to 15 minutes. They are done once the potatoes are fork-tender and the onion and garlic are soft, sweet and slightly charred.
- Transfer to a platter and serve immediately.