These crispy roasted rainbow potatoes are the perfect side dish to complement your holiday table. Seasoned with garlic, fresh rosemary, olive oil, and a hint of butter, these colorful potatoes are packed with irresistible flavor.
These roasted rainbow potatoes are a vibrant blend of purple, fingerling, Yukon gold, and red bliss varieties. Each brings a unique flavor, texture, and pop of color to the dish. Tossed with garlic and fresh rosemary, they roast to a buttery-crisp outside and a soft, tender inside. For a fun twist, I love adding a white sweet potato—its subtle sweetness perfectly balances the savory garlic and herbs.
Ingredients
- Rainbow Potatoes: Also known as tri-colored potatoes, this vibrant blend is easy to find at most grocery stores. The mix typically features small fingerlings, Yukon golds, purple potatoes, and red bliss.
- White Sweet Potato: These have a sweet, nutty flavor that pairs beautifully with the savory rainbow blend. If you cannot find a white sweet potato, a standard garnet or jewel sweet potato works wonderfully as a substitute!
- Olive Oil: A generous drizzle of olive oil is essential to help the potatoes crisp up while roasting.
- Butter: Adding just a hint of butter gives the potatoes an extra-rich, golden crust. For a dairy-free or vegan option, simply swap this for a plant-based butter substitute or a little extra olive oil.
- Fresh Rosemary: The star of the show! Minced fresh rosemary gives this dish its incredible, fragrant flavor.
- Garlic Powder: I love the even coating you get from garlic powder, but you can absolutely substitute minced fresh garlic cloves if you prefer.
- Salt & Black Pepper: A culinary essential to bring all these wonderful flavors together, with just a pinch of pepper for a touch of warmth.
Instructions
Step 1: Preheat the oven to 400°F.
Prep the potatoes. Peel and dice the white sweet potato. Cut the rainbow potatoes in half or quarters (depending on size) and place everything in a mixing bowl with olive oil, melted butter, garlic powder, minced rosemary, salt, and pepper. Toss everything together until well coated.
Step 2: Transfer the potatoes to a large baking sheet. Spread them out in a single layer, cut side down.
Step 3: Roast the potatoes. Place the tray in the oven for 45-55 minutes, stirring halfway through, until golden brown and tender.
Step 4: Serve. Place the potato wedges in a large bowl with a pinch of freshly minced rosemary on top.
How To Serve Roasted Rainbow Potatoes
We love serving this easy side dish alongside my bone-in honey dijon mustard chicken thighs, crispy baked boneless chicken thighs, and garlic butter chicken thighs with lemon and thyme.
During the holidays, they pair beautifully with turkey, my gluten-free corn casserole, gluten-free stuffing, and honey-roasted rainbow carrots.
Storage
- To Store: Place extra potatoes in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Microwave the potatoes until warm, or place them in the air fryer at 400°F for 3–4 minutes to restore their crispiness.
Common Questions
To achieve the crispiest potatoes, roast them on an unlined sheet pan, cut-side down, for the first half of the baking time. This direct contact with the hot metal ensures that the flat side gets beautifully golden and crisp!
More Potato Recipes
- Crispy Garlic Gill Roasted Potatoes
- Yukon Gold Mashed Potatoes
- Baked Murasaki Japanese Sweet Potatoes
- Crispy Roasted Sweet Potatoes with Cumin and Chili
- Mashed White Sweet Potatoes with Brown Butter
I hope you love this Roasted Rainbow Potatoes recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Roasted Rainbow Potatoes with Rosemary (Colored Potatoes)
Ingredients
- 3 lbs rainbow potatoes
- 1 large white sweet potato
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 tablespoon (14g) butter, melted
- 2 tablespoons fresh rosemary, finely minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Prep the potatoes: Preheat the oven to 400°F. Peel and dice the white sweet potato, and cut the rainbow potatoes into halves or quarters, depending on their size. Transfer all the potatoes to a large mixing bowl. Add the olive oil, melted butter, garlic powder, minced rosemary, salt, and pepper, tossing until everything is evenly coated.
- Arrange the potatoes: Empty the bowl of potatoes onto a large baking sheet. To ensure they get perfectly crispy, arrange them in a single layer, making sure each piece is placed cut-side down.
- Roast the potatoes: Transfer the baking sheet to the oven and roast for 45 to 55 minutes, tossing halfway through, until beautifully golden brown and fork-tender.
- Serve: Gently spoon the potatoes into a serving dish, garnish with a little extra fresh rosemary, and enjoy!
kenny says
Very easy to make side dish, great recipe!