Roasted Blue Potato Wedges with Fresh Herbs

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roasted blue potato wedges

I have to tell you: I’m a sucker for blue food. Especially food that you don’t always expect to be blue. (You know what I’m talking about. Anything blue raspberry flavored, etc. And bonus points if it makes your tongue change color.)

Call it a weakness.

So, you can imagine that I’m thrilled as can be whenever I can get my paws on nice-looking blue potatoes.

blue potatoes cut into wedges

You could probably blast these at super high heat in the oven and get them nice and crunchy. A lot of folks make oven-baked fries that way, say 20 or 25 minutes at 450 degrees.

Me, I prefer to roast them for about an hour at a lower temperature. I’m not a kitchen scientist, but I swear that there’s something about doing it this way that makes them a little nuttier. (Anyone, anyone?)

roasted blue potatoes hot out of the oven

What is a blue potato, anyway?

Blue potatoes, native to South America, have been popping up in American markets since the 1970s. Aside from their striking color, though, they taste pretty much like a regular potato. (No blue raspberry flavor here, sorry.) The insides will range from solid blue, to speckled, like mine.

inside a blue potato

They get their blue color from anthocyanin pigments. That’s the same phytochemical that makes cabbage purple and blueberries blue. Anthocyanin is also a source of antioxidents. (Hello, a healthier potato? Yes, please!)

Blue potatoes are a medium starch potato. This means that they’re starchy enough to make fabulous mashed potatoes, and waxy enough to hold their own in potato salad.

a bite of blue potato

A lot of folks are partial to making red, white, and blue potato salad around July 4.

This is a really simple recipe. It’s a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ’em in the oven.

fresh thyme, rosemary and oregano

Roasted Blue Potato Wedges with Fresh Herbs

1 lb. blue potatoes
1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

Serves about 4 as a side

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.

Grab your potatoes. I got mine from a local farmer’s market, but I have seen ’em in some Whole Foods.

dirty blue potatoes

Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother. Nip out any big eyes with a sharp paring knife and discard.

scrubbed blue potatoes

Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters, like this.

blue potato cut in half

blue potato cut in quarters

Put your potato wedges in a large bowl. Toss in the chopped herbs.

cut blue potatoes with herbs

Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.

pour the oil on the potatoes

Add the garlic and some kosher salt and freshly cracked black pepper.

garlic and potatoes

And toss to coat well.

potatoes coated in olive oil and herbs

Spread them out on your prepared pan.

potato wedges ready for roasting

Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.

roasted blue potato wedges with herbs

They’re done when they’re crisp and brown on the edges.

crispy brown potato

Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout.

bowl of crisp blue potato wedges

(Seriously, yum!)

inside a potato wedge


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


    • Blue potatoes easily obtainable here at Winter Farmers’ Market in Vancouver. They come from the Helmers’ potato farm in Pemberton (2 hrs north of Vancouver). Love em longer and lower temp to get that crisp outside and creamy inside. roast some nice thick stubby carrots with them as well.

  1. Blue is my favorite color! And potatoes are my starch of choice. Well, mac & cheese would be a close second. Hope you’re having a great weekend!

  2. Well I tried this recipe. It was my first time trying the blue potatoes. Anyways, it was good, but I think it’d taste the same using other types of potatoes. So I’ll stick with the cheap russet and red skinned potatoes for now.

    Blue potatoes, their expensive and they kind of smell bad until you cook them.

    • Oh wow, interesting. Mine didn’t smell at all. I wonder if yours were on the old side, maybe? Strange. I got my blue potatoes at my local farmer’s market, so they didn’t cost that much. This would definitely work well with regular ole red potatoes, too.


  3. I love Blue Potatoes!! I hate when people call them purple potatoes, ha! I’m going to try this recipe out, have been looking for a way to color up my life!

  4. I tried these tonight mixed with some sweet potato wedges and they were fantastic! I cooked them at 400 for about 45 mins, turning 1/2 way through, but otherwise followed the recipe. This was my first time with blue potatoes and they are my new fave…great recipe, thanks.

  5. I made this last week and it was so delicious. My husband and I ate all 4 servings we had prepared. This week I tried a different recipe and it only had me cook the potatoes for 35 min at 425°. The faster potatoes were not nearly as crispy as this Hungry Mouse recipe. I’ll be bookmarking this one and forgetting the other. Also, the fresh herbs were essential! Thanks!