Roasted Rainbow Potatoes

These oven-roasted mini potatoes are colorful and crispy on the outside, and creamy within, with just a hint of herbs!  Full of flavor and texture and easy to prepare, they could quite possibly become your go-to potato side dish.  

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Yield: 4-6 side dish servings


  • 2 pounds, mini multi-colored potatoes (white, yellow, purple, red)
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 3/4 teaspoon salt
  • 3/4 tablespoon fresh oregano (sub 3/4 teaspoon, dried)
  • 3/4 tablespoon fresh thyme (sub 3/4 teaspoon, dried)
  • Ground pepper to taste


Preheat the oven to 425 degrees. In a mixing bowl, combine potatoes & garlic with one tablespoon of olive oil.  Sprinkle with salt, pepper, oregano, and thyme. Toss until evenly coated.

Line a baking sheet with parchment paper. Spread potatoes evenly into a single layer. Bake for 15-20 minutes and check tenderness by piercing with a fork. Remove from oven and toss with the remaining olive oil and fresh parsley.