Roasted Rainbow Potatoes with Rosemary (Colored Potatoes)

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.

Course Side Dish

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 284kcal

Author Rebecca Taig

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!

Notes

Pro Tip: For a perfectly crispy crust, roast the potatoes cut-side down for at least half of the baking time. Be sure to avoid overcrowding the pan so they roast evenly rather than steam!

Nutrition