Roasted Rainbow Potatoes with Rosemary & Thyme




10 min


20-30 min




  • 12-15 ‏small purple, golden, and red potatoes
  • 1 tbsp ‏olive oil or grape seed oil
  • 1 medium ‏onion
  • 2 sprigs or 3/4 tsp ‏fresh or dried rosemary
  • 2 sprigs or 1/2 tsp ‏fresh or dried thyme
  • 1/2 tsp each ‏salt and pepper

Roasted Rainbow Potatoes with Rosemary look beautiful on a plate and melt in your mouth. They roast up in the oven and have a light herbaceous taste.

  1. Wash the potatoes and cut them in half.
  2. Cut your onion in 8 to 10 chunks.
  3. On your baking stone or baking sheet, toss the potatoes and onion with the remainder of the ingredients.
  4. Put them in a 425 degree oven for 10 minutes. Then take them out and stir.
  5. Cook them another 15-20 minutes depending on how crispy you like them.

These are wonderful just as they are. They melt in your mouth. I like to serve them with a little sour cream. Yummy! This is enough for 2, but it can easily be doubled and even tripled for easy an easy side dish for get-togethers.


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