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.

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
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Ingredients 

  • 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

Instructions

  • 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. Kitchen Belleicious says

    Oh your site looks delicious and this plate of crispy fried with the hints of purple all about are gorgeous. Wonderful flavors and method. So glad you stopped by the other day, I am following you now and can't wait to see what else you cook up!

  2. Amy J. and Tiffanie A. says

    I love the purple potatoes! Tiffanie made them last week but made them into baked potato chips they were so good!!! I love the way you added them to your dish they made it so pretty with that nice color!

  3. Serenity says

    We grew them last year and I loved them!! They don't do well in soups though lol its not a taste thing though it was the fact that they turned a really nasty gray when boiled.

    I too heard they are healthier, I also found out diabetics can enjoy them also–they aren't starchy so not as much sugars in them.

    Looks good!! I need to harvest some potatoes so I can do a bake again 🙂

  4. something_good says

    Never had purple potatoes although I've read about them on food blogs. It's good to know they are a better starch choice, not to mention how pretty they look in the photos.

  5. Marjie says

    I do this with just plain redskin potatoes. I have enough picky eaters without giving them "funny looking" food! Glad your hubby took over the rest of the meal; it's nice to get a break sometimes.

  6. Quay Po Cooks says

    Mary, whenever I see multicolor packets of potatoes, I will never fail to buy some. The colorful potatoes actually make the dish looks more inviting isn't it? I know that any blue and purple color fruits and vegetables are packed with anti-oxidants, at least that was what my Quay Lo told me. The next time you make these potatoes, try add some thyme and rosemary, they will taste even better:D

  7. Anna says

    I have never even SEEN purple potatoes, how cool is that! I am a fan of all things purple so I'm sure they must be healthier for you 🙂

  8. Chris says

    Not sure about the healthy thing but it can't be bad for you. You just gave me my idea for what to do with the klondike rose potatoes I have for a side tonight.

    • Annalise says

      Hello There! After reading the above recipe, I asked my sister who’s a nutritionist if the purple potatoes are slightly better for you. And her answer was, as a matter of fact they are! She said they are packed full of antioxidants just like blueberries!5 stars

  9. Annalise says

    Thank You VERY MUCH for sharing this ABSOLUTELY DELICIOUS recipe with us! I see the purple potatoes EVERY TIME I go grocery shopping, but I’ve NEVER EVER bought them. Today I was @ the store & I got myself a package of mixed Sundried veggies. Purple potatoes happen to be in them! They don’t have too much of a different taste to them. I know for sure they ARE DEFINITELY HEALTHIER THAN REGULAR POTATOES THOUGH!
    (My sister is a nutritionist, so that’s how I found out for sure!) So Thanks again for sharing your DELICIOUS sounding & looking recipe! I Will be making them with dinner tomorrow night!5 stars

  10. 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

  11. 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.