Roasted Rainbow Potatoes with Rosemary (Colored Potatoes)

These crispy Roasted Rainbow Potatoes are the perfect side dish to compliment your holiday table. Seasoned with garlic, fresh rosemary, olive oil, and a hint of butter, these colored potatoes are packed full of flavor.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 284kcal

Author Rebecca Taig

Ingredients

3 lbs rainbow potatoes
1 large white sweet potato optional
2 tablespoons extra-virgin olive oil
1 tablespoon butter, melted
2 tablespoons fresh rosemary, finely minced
1 teaspoon garlic powder
1 teaspoon salt
¾ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: 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 3: Transfer the potatoes to a large baking sheet. Spread them out in a single layer, cut side down.
Step 4: Roast the potatoes. Place the tray in the oven for 45-55 minutes, stirring halfway through, until golden brown and tender.
Step 5: Serve. Transfer the potatoes to a serving bowl. Sprinkle a little extra rosemary on top before serving.

Notes

Pro Tip: I like to place my potatoes cut side down for at least half of the baking time so one side gets nice and crispy. Make sure to not overly crowd the potatoes to ensure even roasting.

Nutrition