Description
Roasted Rainbow Potatoes are a colorful, crispy, and delicious side dish that brightens any meal. Featuring a mix of purple, red, and gold baby potatoes, this easy vegan recipe is roasted with garlic, herbs, and olive oil for maximum flavor and visual appeal. Perfect for weeknight dinners, holiday spreads, or meal prep. Keywords: roasted rainbow potatoes, vegan potato recipe, colorful side dish, crispy potatoes, garlic herb potatoes.
Ingredients
Units
Scale
- 1.5 pounds baby rainbow potatoes (purple, red, yellow), halved
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, garlic, rosemary, paprika (if using), salt, and pepper.
- Spread potatoes in a single layer on the baking sheet, cut side down.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- Sprinkle with fresh parsley before serving.
Notes
- You can use any combination of baby potatoes you like — just try to keep sizes similar for even cooking.
- Serve with vegan sour cream, aioli, or tahini sauce for dipping.
- Great for breakfast bowls or packed lunches.
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
