Purple Potatoes with Rosemary and Caramelized Onions

Purple Potatoes with Rosemary and Caramelized Onions

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Purple Potatoes with Rosemary and Caramelized Onions

This dish is normally made with red or fingerling potatoes, but I had purple potatoes delivered in my CSA box. Aren't they pretty? But mashed just seemed wrong. Really, tell me — how often are potatoes so gorgeous? Full disclosure? I do love purple; it's my favorite color!


  • 2 Pounds purple, fingerling, red, or Yukon Gold potatoes, sliced
  • 2 medium-sized onions, sliced
  • 3 cloves garlic, minced
  • Olive oil, to taste
  • Salt and pepper, to taste


Calories Per Serving57

Folate equivalent (total)14µg3%

Recipe Summary

  • 6 purple potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 8 ounces sliced fresh mushrooms
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon chopped capers
  • 1 teaspoon chopped fresh tarragon

Cut each potato into wedges by quartering the potatoes, then cutting each quarter in half. Heat 1 tablespoon of olive oil over medium heat in a large skillet, and cook and stir the onion and mushrooms until the mushrooms start to release their liquid and the onion becomes translucent, about 5 minutes. Transfer the onion and mushrooms into a bowl, and set aside.

Heat 2 more tablespoons of olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and pepper, and allow to cook, stirring occasionally, until the wedges are browned on both sides, about 10 minutes. Reduce heat to medium, sprinkle the potato wedges with red pepper flakes, and allow to cook until the potatoes are tender, about 10 more minutes. Stir in the onion and mushroom mixture, toss the vegetables together, and mix in the capers and fresh tarragon.

Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs

I love potatoes, all the flavors and textures each variety adds to the plate. Purple potatoes are especially unique, as the color is so dramatic and vibrant, while also adding a wonder baked potato loaded with butter flavor. This Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs recipe was designed to compliment many different styles of beer, whether used as as a side dish to another recipe from this site, or what might be paired with it. Using the fundamentals of Beer Pairing, the flavors of thyme, bay leaves, caramelized onions and garlic, all work with many types of beers made with many types of hops and malts. A brown ale, herbal English IPA, delicate Czech style pilsner or malty Scottish ale, all will pair nicely with this recipe.

This side dish | starch, will compliment many different entrée recipes, such as Wit Braised Chicken to a roasted piece of fish, adding great flavor and color to the plate, to substituting the topping of a Lamb Sheppard’s Pie with Ale with this Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs or other savory pot pies, to served along side a classic roasted Beer Brined Chicken or Turkey.

There are many varieties of potatoes, well over 3,000. The most common purple potato varieties that one might find in their local grocery store or Farmer’s Market might be the Purple Majesty, Purple Viking and Purple Peruvian potatoes. As with all vegetables that are purple, sometimes called red (think red onions or red cabbage), purple potatoes pack more than just color to to the plate. Vegetables that contain the purple pigment have a much higher amount of antioxidants in them. this article lists from Healthline talks about 16 different purple vegetables, including the purple sweet potato. As potatoes are a very nutritious tuber, they have high levels of vitamin C, provitamin A, potassium, and B vitamins. Purple sweet potatoes have the added benefit of containing anthocyanin antioxidants, as stated in the article.

If you love mash potatoes, you should also check out my Roasted Garlic IPA Mash Potato Recipe.

Makes: 4 pounds of Mashed Purple Potatoes, feeding about 8 – 10 guests

Are Purple Potatoes Healthier than Sweet Potatoes?

I think this question just might be a personal decision versus anything concrete. The purple and sweet potates have such a wide range of nutrients, antioxidents, and benefits that we literally could debate it for hours and probably not come up with a solid answer.

One of the unique attributes of the purple potato is it’s pigmentation. Purple fruits and vegetables have a beautiful nutrient called anthocyanins. This makes the purple potato have 2-4x more nutrients than the white potato counterpart. Purple foods can also have astonishing benefits for your skin.

The main reason I like purple potatoes is because their GI index is lower than essentially all other potatoes. A white russet potato can come in with a GI index of over 111. A baked sweet potato comes in at a GI index of 94. The purple potato comes in at about 77, although some studies will list it even lower.

The lower GI index is the main reason I like to pick purple potatoes over their counterparts whenever I can. There are endless options on how to use them. You can even try a purple twice baked potato!

American Fried Potatoes with Onions

Doesn’t everyone have those favorite dishes our mother’s use to make or may still make just for you. Whether it’s a cake, some kind of yummy dessert, side dish or even a Sunday pot roast those favorites will bring back memories of a different time.

The last several months as been hard on us all. Who would have ever though that we would live through something like this terrible virus. Thank goodness for the internet, face time, Zoom, Skyp and a working kitchen. Being in the kitchen takes my mind off everything even though I am glued to the news station not wanting to miss any good news happening. We did a Zoom with all three kids/families and it was a lot of fun seeing the cousins talk to each other (all at the same time) and just seeing everyone’s face made me feel almost as good as a hug I would get from them.

My mother was a stay at home mom always there for the three of us and always had lunch ready when my dad came home and dinner at around 5:30 each evening. I’m sure we called it “supper”. One of my favorite potato dishes was her American Fried Potatoes. She started off with cut up sticks of potatoes (probably peeled – I left mine on) and of course some bacon fat in an iron skillet (another of courses) and some chopped up onion. She would cook the potatoes with lid on until they started browning on the bottom then she would remove the lid, add a little water (probably around 1/3 cup) but the lid back on and let them steam until done. She would then remove the lid and let them get a little crusty on the bottom. My favorite would be a pile of these potatoes with a good squirt of yellow mustard on the side. (I’ve never eaten ketchup on any type of fry — I’m a mustard girl.)

Hope you will give these a try.

BLAST FROM THE PAST: So, instead of my usual recipe from a previous post, please post your favorite memory of a recipe in the comment section below. I asked my husband for his favorite memory of his mom’s cooking and I’m still waiting. He always says her date nut roll and I know he loved her chow mein.

That’s it — potatoes and onions and you can add jalapeños if you want a little spice.

A big spoon full of bacon fat in a hot cast iron skillet.

Put the potatoes and onions into hot bacon fat and start cooking for 6-7 minutes. Add the jalapeño and using a spatula, take a look at the bottom. If they have started browning, flip them over and then add 1/3-1/2 cup water and put a lid on it. Cook about 12-14 minutes until the potatoes feel soft when pierced with a knife. Remove lid.

After you have removed the lid continue to brown until crispy on all sides.

Served this with my Crustless Broccoli and Ham Quiche for Easter morning.

Roasted Tri-Color Potatoes

I’m sorry but is there anything better than roasted potatoes seasoned to perfection? I didn’t think so. Oh wait, what did you say? Add purple ones? OMG…you’re on to something sister.

Yes! Purple potatoes are so pretty. I find any excuse to cook with them. Purple makes me happy!

Ok, so roasting potatoes is like a bit of an art form. You really do need some time to get them right. You need par boiling. I swear by it. And you need lots of salt. No way around it.

Everything else is up to you. Oil or an oil/butter combo, seasonings, type of potato. I mean, get crazy girl.

Me, I like rosemary, oregano, granulated garlic and olive oil. Simple and flavorful.

How to Roast Potatoes

Roasting potatoes is best when you par boil them. Par boiling means to boil the potatoes partially so that they cook a little bit quicker. I also find them to be creamier in the middle when you par boil them.

Potatoes: I love using tri color potatoes, but you can really use any potatoes that you like. The biggest, most important thing is that you cut them all the same size. This will allow them to cook evenly. Also, cut them on the smaller side so that they cook a bit more quickly as well. I like the baby tri-color potatoes because they take minimal cutting and are easy to get all the same size.

Boil them up until they are still hard on the inside, but the outside is slightly soft. Dump them in a colander and add them to a pan. Honestly a throw away pan is great for this.

Olive Oil: You need about 1/4-1/3 cup of olive oil for a full bag of potatoes. The potatoes will soak up the oil and you can’t leave the pan dry.

Seasonings: Ok, let’s start with the most important thing. SALT! Don’t by stingy. Then pepper and granulated garlic. Some fresh herbs are great here too, but you can use dried as well. I love rosemary, oregano, thyme, and parsley the most.

Mix them all up with your hands and pop them in the oven at 425 for at least 30 minutes. If you want to keep them warm, lower the heat and keep in the oven until ready to serve. Always make sure you mix them up every fifteen minutes or so.

I like them slightly crisp on the outside and super soft on the inside. If you like them crispier, you can definitely broil them to get a better crunch!

Are Roasted Potatoes Make Ahead?

Yes, roasted potatoes are make ahead! Just par boil, coat in the oil and seasonings and leave in the fridge until ready to cook. Let come to room temperature before roasting in the oven.

Also, roasted potatoes are the BEST leftovers. Omelettes, home fries, crisp them up like fries. I mean, go cray girl.

Polish Potatoes and Buttermilk


  • 3-4 medium boiling potatoes cut into 1-inch chunks
  • Kosher salt
  • 1/2 Tbs unsalted butter
  • 1 medium onion sliced into thin rings
  • 1 cup buttermilk ice cold
  • Sea salt
  • Freshly ground black pepper


Ingredient discussion:

Not too much to discuss, although we always use our own cultured buttermilk. It’s easy to make, doesn’t contain salt or seaweed, and we can make it with any milk we want: organic, fat-free, 1%, 2%, whole milk. Give it a try sometime it’s one of the easiest “recipes” we’ve posted.

Procedure in detail:

We had small potatoes (about 1 1/2 inches) so we used about ten to make two bowls of potatoes.

Boil potatoes. Place the potatoes in a saucepan and cover with cold water. Add about 1/2 to 1 tablespoon of salt and place over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20 minutes. Remove from heat, but don’t drain.

Fry onions. While the potatoes are boiling, melt butter in a skillet over low heat. Once melted, add onions and fry until tender, but not browned, about 10 minutes. If the potatoes are not done, set aside.

Simply pour the cold buttermilk over the hot potatoes and onions. Then season with salt and pepper.

Serve. Divide the onions between two bowls, and use a slotted spoon to top with hot potato pieces. Pour buttermilk over to taste, then season with salt and pepper.

As we said, we’re not real fans of buttermilk just plain, or even in dishes where it’s a noticeable flavor, but these potatoes were very good. The buttermilk gives them a slight tang, almost as if you’re having potatoes with a mild sour cream. But it’s not sour cream instead, the buttermilk is more like a broth that warms as it cools the potatoes, and the dish becomes more of a cool soup that’s quite refreshing, especially in the heat of summer. We like it because it’s a nice change from the standard way of having potatoes, so give it a try. You might just be surprised, as we were. Four stars.

Worth the trouble?

Related Video

put onions at same time as potatoes, otherwise it burns

Loved it! Thought to myself, "Self, you shouldn't cook the shallots that long." Then, when I looked at the reviews, I realized my instinct was correct! Cooked the potatoes for about 45 minutes, and the shallots for about half of that. Quite delicious, as everyone else says.

This is a great recipe. I definitely agree with giving the potatoes a 1/2 hour head start on the shallots. This always turns out great with minimal work. I've made it several times with baby Yukons.

I wonder how this would be with sweet potatoes?

Great, ridiculously simple recipe but no need to cook shallots the additional time. Used whole baby yukons. Will add a little bit of rosemary next time for a little extra punch of flavor. (Also, not sure also youɽ peel your potatoes. ).

Wonderful side dish! My potatoes started to stick so make sure to stir it a lot. But the flavor was awesome. I did as one review mentioned and roasted the potatoes first, then added the Shallots. Very good and will make again soon!

I loved the idea of this recipe, but had reservations about roasting the shallots for so long, with good reason - they were in the oven for 20 minutes and started to burn. I took them out, roasted the potatoes, and added them back in for the last 5 minutes and they were very soft and dark. The next time I made them I put the potatoes in first, and then with 15 minutes left I added the shallots with much better results - they were brown, a little crispy, and delicious. I brought them to a dinner party and everyone thought they were awesome.

not bad, just not very special

Super simple and very delicious! I made this for Christmas dinner along with a prime rib and mixed veggies I wanted something simple that could roast in the over along with the prime rib. This fit the bill! My 11-year old niece, the pickiest eater I know, went back for second and third helpings of this! Had people asking for the recipe before I they left!

Usually use cippolini onions & red potatoes, but had shallots & fingerlings on hand. Followed recipe using kosher salt instead. Big hit. Lovely flavor. Will prepare again.

Was looking for something simple to serve with last nights' leg of lamb. This recipe is definitely going into the rotation. Only real difference was I did not peel the potatoes and they were great.

My boyfriend picked this recipe out and I wasn't expecting it to love it, but it was surprisingly delicious! I'm in the middle of making it for a second time. Really tasty, especially given how simple it is.

I made this tonight and it was delicious. I couldn't find Yukon Gold (strange, right?) so I used gold fingerling potatoes instead. I roasted the shallots for 15 minutes, then added the potatoes and roasted an additional 30 minutes. I highly recommend,

Yum! Just like grandma used to make. I tossed the potatoes and shallots all at the same time and threw them in with a roast chicken with an hour left to go. Delicious!

I've made this twice already since I found this recipe. I added fresh rosemary both times to tie in with the main course. I only roasted the shallots for about 10 minutes before adding the potatoes. Very delicious and easy to make.

I made these for Thanksgiving and they were the only dish that had no leftovers! Delicious. Only suggestions would be not to cook the shallots as long alone if you want to leave them in the pan while you roast the potatoes. They were almost perfect after the initial 30 min, so I took them out while I roasted the potatoes. Also I roasted the potatoes longer than the recipe calls for because I like them really crusty, but that is personal preference. Very easy and very delicious.

I tossed in a half teaspoon of Herbs de Province near the end of cooking to give the dish a different flavor. Very tasty.

Good basic potatoes. I made these instead of mashed potatoes for Thanksgiving.

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My kids and I modified this to slice the potatoes thinly and made rosemary and thyme potato chips. They love it!

Simple and delicious. I used the coffee grinder to mince the thyme and rosemary so along with the garlic I put thru the press, it became like a pesto for the potatoes. Very quick prep.

I thought these were really tasty. I chopped them up and baked them on 450 for about 25-30 minutes, and then broiled them for about 5 minutes. They were perfectly crispy. They definitely could have used some salt and I could have used more thyme and rosemary, but overall they were tasty and easy to make!

Not bad for a quick side dish. If you want to use up any left over herbs, this is the recipe.

Excellent! I'm not a rosemary fan, so I used fresh sprigs of thyme and oregano. Halfway through I added baby carrots, sliced onion and chopped yellow bell pepper. I got rave reviews.

I made this recipe as a side with roast chicken, and I found it to be a great pairing. I used a mix of red and gold potatoes which made for a very pretty presentation and a mix of subtle flavors.

If you're going to have a grill on to cook the chops, put the potatoes in a roasting pan and roast them on the grill. That's how I've been roasting and they come out crunchy and caramelized. Yum.

The potatoes were nice and crunchy, but the herb flavor that I was looking for was not there. As a recipe idea, this is good. As a recipe itself - not so much. Amounts would have been better for this fledgling in the kitchen.

We've been roasting cut red-skinned potatoes this way for years. Vary the spices as you wish - herbs de provence are a nice change. Instead of a baking sheet, we place a 12" skillet in the oven to preheat, then add the potatoes so they'll sizzle and not stick to the pan.

German-Style Pan Fried Potatoes with Bacon

German-Style Pan Fried Potatoes with Bacon, aka Bratkartoffeln, is a traditional Oktoberfest side-dish that is crispy, comforting and jam-packed with flavor!

When friends Milena and Chris from Craft Beering invited me to partake in their Oktoberfest Round-Up this year, I was psyched! I knew pretty quickly that I wanted to contribute a potato dish. Why potatoes? Because potatoes rock! And, when their invite came in, I’m pretty certain that at that very moment I was craving potatoes. Now, I do tend to crave potatoes a lot, so it’s a safe bet that if their invite came in the day before or the day after, this would still be my dish. I got real lucky that Bratkartoffeln happens to be a popular side-dish in Bavaria, especially this time of year!

Who can resist a fried potato mélange that includes caramelized onions and bacon anyway? Tender, mouth-watering, buttery-on-the-inside, crispy-on-the-outside tiny fried potatoes, co-mingled with sweet fried onions and crumbled bacon? Are you kidding me? German-Style Pan Fried Potatoes with Bacon was a no brainer!

I’ve made gnocchi with crispy bacon and sautéed scallions, and smashed potatoes with bacon and herbs, amongst other potato-focused treats, so this beauty falls right into my potato wheelhouse!

Do you want to know the secret to my perfectly tender yet crispy potatoes? (You may want to write this down, I’ll wait while you grab your pencil…)

Soak those cute little peeled potato cubes in cold cold water. This will help to remove starch. After 30 minutes or so (as long as it takes for you to fry up your bacon and caramelize your onions) drain the water they’re soaking in and pat them dry. Fry them in the remaining bacon fat that’s left in the pan, along with a drizzle of olive oil and a pat of butter, and cook them ever. so. slowly.

Now if my memory serves me, the closest we’ve ever been to attending ‘Oktoberfest’ was during a trip many many years ago to Busch Gardens Bier Fest in Oktoberfest Village in Williamsburg, Virginia.

Hmmm, waitttt, now that I think about it, we were there in April, so maybe it’s just the buildings and decorations that I remember… (#headscratch)

Oktoberfest is without a doubt on my long and getting longer everyday bucket list! I’d love to get to Munich for this world famous beer festival. This year the event runs from September 22 – October 7. Are you going?

Okay – as wonderful as these German-Style Fried Potatoes are, I am thrilled to be sharing with you the bigger picture, the best part….

I have happily joined forces with a bunch of foodie friends who have contributed the ultimate beer-inspired goodies! (Linked below.)

ANDDDD – Are you sitting? You might want to be sitting…. We are doing an exciting giveaway with Prost Brewing! To be entered into the drawing for a case of Prost Brewing Co. Märzen Oktoberfest Style Lager, follow the directions below for your chance to win! You won’t want to miss it!!

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