Crispy Purple Potatoes Recipe

Want perfect, crispy on the outside and creamy on the inside purple potatoes? I’ve got all the tips you need to make this easy 30 minute side dish! Made with simple ingredients and a few minutes of hands-on time, it’s the ideal purple potato recipe for busy fall evenings.

There are thousands of different potatoes from around the world. Most purple potatoes are grown in Peru where they grow over 3,000 different varieties!

They may not be available year-round so if you're craving them, you can make the same recipe with regular potatoes!

Can't get enough of yummy potato recipes? Try these rosemary roasted potatoes or vegan mashed potatoes!

Why This Recipe Works

• Perfectly crisp roasted potatoes.
• An easy side dish to add to meals.
• Kid-friendly vegan side dish the whole family will love.

What Goes Into This Recipe

This purple potato recipe is made with a handful of simple ingredients. Let's take a look at the highlights.

• Purple potatoes: I used purple potatoes because they were on special at my local market, plus they look stunning. But really you can also make these using Yukon gold or red potatoes. 
• Potato starch: Or you can use cornstarch if you don’t have the potato. 
• Nutritional yeast: It’s optional but adds so much flavor.
• Seasonings: Paprika, chili powder, salt, and black pepper.
• Medium-high heat oil: Use your favorite but try to choose one with a neutral flavor.

How To Make Roasted Purple Potatoes

Got your ingredients together? Let's make some crispy purple potatoes! For more detailed instructions, check the recipe card at the end of this post.

• 1) Preheat the oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
• 2) Cut the potatoes into one-half-inch thick wedges. Try not to make them too thick as they'll take quite a bit longer to bake. 
• 3) Lay them on the baking sheet and sprinkle with the potato starch, nutritional yeast, paprika, salt, chili powder, and black pepper. Then drizzle with the oil and toss the potatoes with your hands until evenly coated.

• 4) Spread the potatoes out into a single layer leaving space between the potatoes (transferring some to an additional baking sheet if necessary). Bake for ten minutes, then remove the tray and give them a shake. Bake for another 8 to 10 minutes until crispy and golden on all sides. 
• 5) Serve immediately as a side, or snack with condiments of choice. 

Expert Tips 

• Don't overcrowd the tray. This is the key to crispy potatoes. Be sure there's plenty of room between them, even using two trays if necessary.
• Cut the potatoes into even-sized wedges for even cooking.
• Serve up immediately with your favorite dipping sauces! Such as spicy ketchup, vegan garlic sauce, or vegan nacho cheese sauce.
• Store leftovers in the fridge for up to five days and reheat on a baking tray in the oven at 350° F for about 10-15 minutes.

FAQs

More Potato Recipes

• Vegan Scalloped Potatoes
• Patatas Brava
• Grilled Potatoes with Chickpeas and Veggies
• Parsley Potatoes

Photos by Alfonso Revilla

Crispy Purple Potatoes Recipe

Renee Press

Want perfect, crispy on the outside and creamy on the inside purple potatoes? I’ve got all the tips you need to make this easy side dish! Made with simple ingredients and a few minutes of hands-on time, it’s the ideal purple potato recipe for busy fall evenings.

5 from 45 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine American

Servings 2 servings

Calories 297 kcal

METHOD Oven

DIET Vegan

Equipment

• ▢
  My favorite knives
• ▢
  Measuring spoons
• ▢
  Baking sheet
• ▢
  Silicone Mat

Ingredients

  

1x2x3x

• ▢ 1 pound of purple potatoes (yukon gold or red would also work)
• ▢ 2 tablespoons of potato starch (or cornstarch)
• ▢ 2 tablespoons of nutritional yeast (optional)
• ▢ 1 teaspoon of paprika
• ▢ ½ teaspoon of salt
• ▢ ¼ teaspoon of chili powder
• ▢ Freshly ground black pepper, to taste
• ▢ 1 tablespoon of medium-high heat oil

Instructions

 

• Preheat the oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
• Cut potatoes into ½-inch thick wedges. The key is to not make them too thick, or they'll take quite a bit longer to bake. Lay them on the baking sheet, sprinkle with potato starch, nutritional yeast, paprika, salt, chili powder, and black pepper, pour in the remaining oil, and toss potatoes with your hands until evenly coated.
• Spread out into a single layer, with space between potatoes (transferring some to an additional sheet if necessary) and bake for 10 minutes, then give them a shake and a toss, and bake for another 8 to 10 minutes until crispy and golden on all sides. Serve immediately as a side, or snack with condiments of choice.

Notes

• Don't overcrowd the tray. This is the key to crispy potatoes. Be sure there's plenty of room between them, even using two trays if necessary.
• Cut the potatoes into even-sized wedges for even cooking.
• Serve up immediately with your favorite dipping sauces! Such as spicy ketchup, vegan garlic sauce, or vegan nacho cheese sauce.
• Store leftovers in the fridge for up to five days and reheat on a baking tray in the oven at 350° F for about 10-15 minutes.

Nutrition

Calories: 297kcalCarbohydrates: 50gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 604mgPotassium: 1213mgFiber: 8gSugar: 2gVitamin A: 571IUVitamin C: 45mgCalcium: 36mgIron: 3mg

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