Crisp Garlic Oven Fries with Purple Potatoes

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Crisp Garlic Oven Fries with Purple Potatoes recipe by Barefeet In The Kitchen

Crisp on the outside and roasted until fluffy on the inside, these potatoes were a simple side dish to prepare on a night when I really didn’t feel much like cooking. Lucky for me, my man decided to spoil me and make the rest of dinner on the grill.

We are not grilling experts by any stretch of the imagination, but we are learning and he did an excellent job. Dinner was delicious and it was made even more wonderful by the fact that he did all the clean up as well. I love that man! 

Question for you, have you ever eaten purple potatoes? I was fascinated by them when I stumbled on them at the market the other day. They tasted about the same to me as the other potatoes in this batch. I’m pretty sure I wouldn’t be able to tell the difference blindfolded.

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I have already added these lovelies to our garden list for this fall, but I’d love to know if they really are healthier.

Crisp Garlic Oven Fries with Purple Potatoes recipe by Barefeet In The Kitchen

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Crisp Garlic Oven Fries with Purple Potatoes

5 from 5 votes


  • 2.5 lbs red yellow and purple fingerling or baby potatoes
  • 2 tablespoons extra virgin olive oil plus a bit more for greasing the baking sheet
  • 1 teaspoon garlic powder
  • course sea salt and fresh cracked pepper to taste


  • Preheat the oven to 425 degrees and place oven racks on the very top and on the very bottom levels. Grease a baking sheet with olive oil and set aside. Quarter the potatoes lengthwise and place in a large bowl.
  • Drizzle with olive oil and toss with your hands to coat. Sprinkle generously with garlic, salt and pepper. Toss again with your hands. Spread potatoes out across the baking sheet, skin side down. Sprinkle once more with salt and pepper.
  • Bake at 425 for 25 minutes, or until tender. Pierce with a fork to test tenderness. Then move potatoes to the top rack and set oven to broil. Broil for just a couple of minutes (do not even step away from the oven) until they are browned and crispy on the outside. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kat says

    I haven’t tasted this recipe yet but it is in the oven now! Im excited to taste them!!!! I love cooking but at 57 i feel so bored with the same ol’ stuff…. So, though I have tried Petite purple potatoes before….I only cooked 2 to try them & wasnt sure how to season them …🙂 I will let you know!!!!!5 stars

  2. Ray says

    I like the idea of mixing different color potatoes. It makes a very attractive presentation. I’ve used purple and yellow ones.
    I always cover the potatoes with foil for the first 15 or 20 minutes of cooking. Then I uncover them and let them continue to brown, flipping once or twice for another 10 or 15 minutes. I’ve found that using the foil steams them for a while so they’re soft and moist on the inside but get crispy on the outside. I guess you could also broil them but I don’t find that necessary.