Balsamic Purple Potatoes
If you’ve ever tried to impress dinner guests with both color and flavor on the dinner table, let me tell you about these balsamic purple potatoes—they’re a total conversation starter. I first made them after seeing a pile of purple spuds at the farmers’ market and thinking, Huh, those look too pretty to just mash. And I’ll admit, the first time I tried roasting them, I ended up with what can only be described as purple potato gravel. But after tinkering (and, honestly, a couple of failed batches), I’ve landed on this version, which strikes a lovely balance between tangy, sweet, and full-on potato comfort. Plus, if you’re someone who likes eating with your eyes, you’ll love their pop of purple on the plate.
Why You’ll Love Making These (Trust Me!)
I usually whip these up when I’m bored with plain roasted potatoes or want something a bit flashier for potlucks. My kids aren’t fans of ‘strange colors’ in food, but for some reason, even they get a kick out of these (well, except that time I may have overdone the balsamic and got a few wrinkly faces at the table). These taste awesome with roast chicken, but I’ve also eaten leftovers straight from the fridge at 2am. We’ve all been there, right? Don’t judge.
What You’ll Need (Substitutions Welcome!)
- About 1.5 lbs (or, you know, a good pile) of purple potatoes—sometimes I use the baby version, other times the big ones cut into wedges. Yukon Golds actually work fine in a pinch, but they’re, well, yellow.
- 3 tablespoons olive oil; I’ve used avocado oil in a panic when I ran out, and you honestly can’t tell the difference.
- 2 tablespoons balsamic vinegar—I know some folks swear by the fancy aged kind, but supermarket stuff gets the job done, really.
- 1 teaspoon sea salt. Or table salt. Or whatever mysterious salt lives in your cupboard.
- 1/2 teaspoon black pepper (fresh cracked is best, but pre-ground is totally fine)
- 2-3 garlic cloves, minced—sometimes I get lazy and use garlic powder (shhh, don’t tell my aunt)
- Small handful of fresh rosemary (chopped); or, a generous sprinkle of dried if that’s all you’ve got
Here’s How I Make Them (with Some Winging It)
- Preheat your oven to 425°F (220°C). Seriously, wait until it’s hot—jumping the gun with a lukewarm oven just doesn’t work right.
- Chop those purple potatoes into roughly even chunks—somewhere between a ping-pong ball and a walnut. No need for math; just aim for ‘bite-sized.’
- Toss the potatoes in a big bowl with olive oil, balsamic vinegar, salt, pepper, and garlic. I give them a good mix with my hands—feels more fun, and you can make sure everything’s coated. If you hate washing your hands, a spatula sorta works (but doesn’t catch the little bits at the bottom, just saying).
- Spread the potatoes onto a rimmed baking tray lined with parchment (or foil, or nothing, if you like living dangerously). Scatter the rosemary on top.
- Roast for about 30–35 minutes. Halfway through, give them a flip with a spatula. This is usually when I poke one to check doneness—and, OK, sneak a taste. Don’t worry if some look a bit wrinkly; that’s how you get those crispy edges everyone fights over.
- If you want that extra glaze, drizzle on another spoonful of balsamic about 5 minutes before they’re done. Or not. Totally optional, but I think it’s ace.
- Once they’re fork-tender and a little blistered, pull ’em out, try not to eat all of them before they reach the table.
A Few Random Notes (aka, What I Wish I’d Known Sooner)
- The potatoes will stain your hands slightly purple—not a big deal, just maybe avoid fancy white tea towels right after. I learned the hard way.
- If you don’t have fresh rosemary, thyme is lovely, too. Actually, dried Italian herbs were pretty good once when I was totally out of everything else.
- Don’t crowd the pan, or they’ll steam instead of crisp. I literally have to remind myself of this every single time.
- The flavor gets even better after chilling in the fridge overnight. Or maybe that’s just me?
Some Tangents—I Mean, Variations I’ve Tried
- Lemon zest: Sometimes I toss in some grated lemon at the end. Brightens things up. My cousin’s husband claims it’s ‘too fancy,’ but I ignore him.
- Honey or maple syrup: When I want sweet-smoky vibes, a tsp of either goes in with the balsamic. But I once tried agave, and it was… not my best call.
- Smoked paprika adds oomph—when in doubt, I toss some on anything roasted.
Do You Need Special Equipment?
In a perfect world, I’d use a heavy sheet pan with parchment, but more than once I’ve just lined a pizza tray and called it a day. If you don’t have parchment, a bit more oil is all you need to keep things from sticking. Or, as my old flatmate used to do, you could try roasting them right on the foil, but good luck scraping those crispy bits off. (Sometimes that’s half the fun.)
Storing Leftovers (If That Ever Happens)
These keep in a sealed container in the fridge for about 3 days. Though honestly, in my house, they rarely make it past 24 hours—my partner eats them for breakfast with eggs. If only he’d do the washing up after.
Serving Them Up—My Favorite Ways
We’ve had these as a side with grilled salmon, or just tossed with some salad greens and goat cheese for lunch. Once, I threw fried eggs on top and called it brunch—it was a hit. Oh, and occasionally, I scatter extra herbs on just before serving if I’m feeling cheffy. My gran would say that’s ‘too much faffing about,’ but I think it looks grand.
Pro Tips (AKA, What NOT to Do Because I Did)
- I once tried cranking the oven higher to save time. Just…don’t. They burnt on the outside, raw in the middle. Not ideal.
- If you let them sit in the bowl too long after tossing with balsamic, they get a bit soggy. Just bake them off right away for the best texture (I learned this form forgetting the tray while chatting on the phone).
Real Questions I’ve Been Asked (And My Honest Answers)
- Can I use regular potatoes?
- You totally can! Just won’t be as purple, which is half the fun, but tastes great.
- Is there a way to make them oil-free?
- Probably, but I’ve never managed it without the potatoes getting sort of…sad and dry. Maybe try this method from Minimalist Baker if you want to experiment.
- Can I make these in advance?
- Yes, but they’re best fresh. If you need to reheat, give them a quick blast under the broiler to crisp up. Or eat cold—they’re shockingly good like that.
- Why purple potatoes?
- Well, aside form looking groovy, they’re packed with antioxidants (at least that’s what Healthline says). But really, I just love the color!
- What’s the deal with balsamic?
- It balances the earthy potato flavor with a little zip. I’ve tried red wine vinegar, but it’s not quite the same—though white balsamic comes close.
Ingredients
- 1.5 lbs purple potatoes, washed and cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a large bowl, toss the cubed purple potatoes with olive oil, balsamic vinegar, minced garlic, sea salt, black pepper, and chopped rosemary until evenly coated.
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3Spread the potatoes in an even layer on the prepared baking sheet.
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4Roast in the preheated oven for 25-30 minutes, turning once halfway through, until potatoes are golden-brown and tender.
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5Remove from the oven and sprinkle with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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