Simple Roasted Purple Potatoes with Garlic

local organic roasted purple potatoes photo

This past weekend was our first time with no set plans. It was about finding routine in a schedule that formerly had none and savoring the glories of the season that often fall under appreciated if you’re not careful.

Before the beach completely awoke from its long night’s slumber, we were already outside rumping around in complete awe that this was our new home. And before the dew had completely evaporated from the emerald grass on Marion Square, we were already exploring its famously vibrant farmers’ market.

From fresh made pasta to thick slabs of whole wheat pizza dough, greens of every variety, and pickled green beans, there was no end to the choices at my finger tips. I picked up the week’s produce along with some specialty items like purple potatoes, watermelon radishes, and black pepper-laced pasta.

These deeply hued gems offer more than just a feast for the belly and the eyes, they also lower your cholesterol. Potatoes get a bad wrap but it turns out the purple variety has substantial benefits.

According to MSNBC:

On average, diastolic blood pressure — the bottom number in a blood pressure reading — dropped by a statistically significant 4.3 percent and systolic blood pressure — the top number in a blood pressure reading — dropped by 3.5 percent.

Just make sure that instead of buying purple potatoes imported from South America, you buy them when they are at their peak in your neck of the woods. Like this tasty fingerling variety that I got from Snee Farm.

If you’re abiding by an Ayurvedic diet, you may want to leave out the roasted garlic. This recipe calls for quite a bit, so you could also cut way back. Garlic is considered a rajasic food. Yogis refer to overstimulation as rajas and foods that overstimulate as rajasic. Unfortunately, if you’re one of those people that’s constantly moving a mile a minute, thinking about the future, or dwelling in the past, you should avoid rajasic foods.

Simple Roasted Purple Potatoes with Garlic

1 pound purple fingerling potatoes
2 tbsp olive oil
Sea salt and pepper to taste
1 tsp dried thyme
5 whole cloves garlic, skins removed


1. Preheat the oven to 400 degrees.

2. Wash and dry potatoes.

3. Add to a large cooking pan, about 9 x 13, so that none of the potatoes are stacked on top of each other. Cover with olive oil, salt, pepper, and thyme. Toss with your hands. Add to the oven.

4. Toss with a wooden spoon every 10 minutes. Fifteen minutes in, stir in the garlic. Cook until a fork easily punctures the potatoes, about 25 minutes.

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.