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Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

Scott Phillips

Servings: 4-6

If you’re making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and purples or just one variety alone. You can also use any variety of fingerling potatoes—just cut them into 1-inch pieces first.

Video: Watch Fine Cooking‘s Homegrown/Homemade duo demonstrate this recipe.


  • 1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. chopped fresh rosemary
  • 2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 12 large cloves garlic, peeled and trimmed

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 160
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.8
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 105
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 375°F.

    In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sheet or in a shallow roasting pan, making sure to scrape out and include any herbs and oil stuck to the bowl. Roast for 20 minutes and then stir the potatoes with a spatula and scatter the garlic cloves over them.

    Continue roasting, stirring every 15 minutes, until the potatoes are tender enough to pierce easily with a skewer and the skins are browned all over, crisp, and bit shriveled, about 45 minutes more. Serve immediately.


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