Looking for the perfect side dish to impress your guests? These roasted rainbow potatoes are crispy, beautiful, and infused with herby flavor. Plus, they will look incredible on your holiday table and blow away everyone!
Roasted Rainbow Potatoes: Colorful, Crispy, and Delicious!
I don’t know, but baked potatoes are something I can never say no to. Especially if they are well-cooked, crispy on the outside, tender on the inside, and packed with flavor. They are always part of my festive menu, whether it’s Christmas time, Easter, or any other holiday.
This easy side dish comes together in no time and what makes it so special is the combination of different types of potatoes. Each one has its own incredible color but also a distinctive flavor and texture. Your best bet to find the most amazing colorful potatoes is a trip to your local farmers’ market (which is where I found mine) or well-stocked grocery stores.
Once you have your bag of potatoes, there are only a few more ingredients you’ll need to make this incredibly-looking side dish.
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Ingredients you’ll need
- Mixed potatoes: Do your best to find as many colorful potatoes as possible – White potatoes, yellow potatoes, purple potatoes, red potatoes, blue potatoes, sweet potatoes. You can bake your potatoes with the skin on or off. I kept the skin on some of my potatoes (if the skin was smooth and clean) and peeled others with harder, uneven skin.
- Fresh herbs: I used a mixture of fresh rosemary and thyme.
- Extra virgin olive oil
- Garlic cloves
- Sea salt and black pepper
How many potatoes per person do I need for roasting?
Depending on what else you are serving, you should cook around 1/3 to 1/2 pounds of potatoes per person. I prefer to cook a bit more, so I opt for 1/2 pound per person.
How to make roasted rainbow potatoes
- Preheat the oven to 400F (200C).
- Cut your potatoes: First, wash your potatoes well, and dry them with a towel. As we are using different varieties of potatoes, we want to make sure they are cut similarly in size. This step is crucial and will help to make sure they cook evenly. I cut the small ones into wedges and the bigger ones into half wedges.
- Season: Spread the potato wedges and garlic cloves on a large baking sheet covered with parchment paper. Toss them with olive oil, a bit of black pepper, and cover with herbs.
- Roast! Roast them in the oven until they are tender on the inside and golden on the outside. Make sure to turn and mix them every 10-15 minutes. It usually takes 30 to 40 minutes to bake potatoes to perfection, but the cooking time will depend on how fresh your potatoes are and their size.
- Sprinkle them with some extra fresh thyme, season with salt, and serve while hot!
My top tips
Toss them well: Make sure the potatoes are covered evenly with olive oil to make them crisp all around.
Add salt once baked: I prefer to salt my potatoes just before serving. Trust me: salt draws the water contained inside the potatoes outside and makes them soggy. If you add salt at the end, you’ll get potatoes crunchier on the outside while still soft and crumbly on the inside.
Use convection bake: If your oven has a convection setting (ventilation), this is the time to use it! Having air circulating is ideal for crispening up your potatoes.
Spread them out: You don’t want to crowd your baking sheet too much. Potatoes need space to roast evenly. Spread them out on one single layer with a bit of space between them. If you are baking for a crowd, use two trays and swap their position in the oven to ensure even cooking.
Why I love these roasted rainbow potatoes
- Everyone loves roasted potatoes!
- The colors of the potatoes make such a festive side dish
- Easy to make and looks impressive
- Vegan, gluten-free, and dairy-free
More sides you’ll love
If you try this roasted rainbow potatoes recipe, please leave a comment and a rating and let me know how much you liked it!
Roasted Rainbow Potatoes
Ingredients
- 2 lb mixed potatoes - white potatoes, yellow potatoes, purple potatoes, red potatoes, blue potatoes, sweet potatoes
- 3 springs fresh rosemary
- 6 springs fresh thyme
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- ¼ tablespoon sea salt
- A pinch of black pepper
Instructions
- Preheat the oven to 400F (200C).
- Wash your potatoes well, and dry them with a towel. Cut your potatoes in similar size wedges (note 1).
- Spread the potato wedges and garlic cloves on a large baking sheet covered with parchment paper. Toss them with olive oil, a bit of black pepper, and cover with herbs (note 2 & 3).
- Roast them in the oven. Make sure to turn and mix them every 10-15 minutes. It usually takes 30 to 40 minutes to bake potatoes to perfection, but the cooking time will depend on how fresh your potatoes are and their size.
- Sprinkle them with some extra fresh thyme, season with salt, and serve while hot!
Notes
Nutrition
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