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    Home » Appetizers

    Lemon Roasted Rainbow Potatoes

    Published: July 23, 2020 | 10:36 pm, Modified: Jul 29, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Lemon Roasted Rainbow Potatoes 🌱 A simply delicious and easy recipe for preparing the most colorful and tasty lemony potato wedges to enjoy with sauces, dips, vegan cheese or all on their own! GF

    A plate with lemon roasted rainbow potato wedges with plant-based ranch dressing.

    Lemon roasted rainbow potatoes are a colorful and flavorful side dish that is perfect for any meal. These potatoes are a beautiful mixture of red, purple, and golden varieties, which add a vibrant touch to any plate. Roasting them with lemon and herbs brings out their natural sweetness and adds a bright, tangy flavor that complements a variety of main dishes.

    Whether you're cooking for a crowd or enjoying a cozy meal at home, lemon roasted rainbow potatoes are a simple yet impressive addition to your menu. For this recipe post, I used baby rainbow potatoes. They're delicious served with dipping sauces like my favorite lemony Greek-style vegan tzatziki sauce or this citrusy and creamy avocado basil dressing.

    Lemon roasted rainbow potatoes with fresh rosemary, on a plate.
    Jump to:
    • Ingredients
    • Instructions
    • 🥕 Serving Suggestions
    • Equipment
    • Potato FAQ's
    • Recipe
    • Food Safety
    • Comments

    What are baby rainbow potatoes?

    Baby rainbow potatoes are simply a smaller version of the regular rainbow potatoes. They are harvested when they are still young and small, and are typically less than two inches in diameter. These tiny potatoes are often sold in mixed bags or by color and are a popular ingredient for roasting, boiling, or steaming. They're also known as tri-color or sunrise medley potatoes.

    Baby rainbow potatoes have a delicate texture, which is creamier and softer than that of their larger counterparts. Like regular rainbow potatoes, they are available in a variety of colors and flavors, which can range from earthy and nutty to sweet and buttery. They make an excellent side dish or addition to salads, and their small size makes them perfect for snacking or appetizers.

    A bowl of baby rainbow or tri-color potatoes.

    🥕Note: If you can't find baby rainbow potatoes at your store or local farmer's market, no worries! You can use any variety or size of smooth skinned potato, like red or "new' potatoes, or Yukon Gold.

    A bowl with fresh red potatoes, a cruet of olive oil, containers of fresh basil, and onions and herbs on a cutting board.

    🥕See the printable recipe card below for quantities and details.

    Ingredients

    Potatoes - baby or petite sized (any variety - they don't need to be rainbow)

    Lemon juice - fresh is best

    Olive oil - extra virgin

    Sea salt - or any coarse salt

    Fresh herbs - of your choice (optional) I prefer rosemary, basil, thyme, or dill

    Red, Yukon gold and purple potato wedges in a bowl, next to a lemon and fresh herbs.

    Instructions

    This recipe is so simple and easy you won't believe it. Once you make a batch of these vegan lemon roasted potatoes, I know you'll be making them part of your go-to cooking repertoire!

    Washed potatoes in colander and a vegetable brush on a kitchen counter.

    Thoroughly wash & drain potatoes.

    Washed and quartered baby rainbow potatoes on a cutting board with sprigs of fresh rosemary.

    Cut into quarters or wedges lengthwise.

    Sliced baby rainbow potatoes in a bowl and drizzled with lemon juice and olive oil.

    Combine lemon juice & olive oil. Pour over potatoes & toss to coat the wedges. Note: Reserve the leftover lemon & oil mixture in the bottom of the bowl.

    Raw sliced baby rainbow potatoes on a parchment lined pan and sprinkled with fresh rosemary.

    Arrange wedges on parchment lined baking sheet. Sprinkle with sea salt.

    Lemon roasted rainbow potato wedges on a baking sheet.

    Bake at 400ºF for approximately 15 minutes. Flip the wedges with tongs or a fork. Drizzle the remaining lemon & oil mixture on the wedges (or use a basting brush).

    Lemon roasted rainbow potato wedges on a baking sheet.

    Continue roasting another 10-15 minutes until wedges are lightly browned and tender. That's it, they're done! Serve while hot and enjoy!

    🥕 Serving Suggestions

    These lemon roasted rainbow potato wedges are perfect as an appetizer, side dish or a simply delish snack. You can enjoy them all on their own or dress them up as much or as little as you like, for instance:

    Lemon roasted rainbow potatoes with vegan parmesan on a plate.

    How about a generous sprinkle of this easy vegan parmesan?

    Roasted potato wedges sprinkle with paprika and chives on a plate.

    A bright dash of paprika and fresh chives.

    Roasted potato wedges with ketchup.

    Or simple potato wedges with ketchup!

    Equipment

    • Large bowl
    • Strainer or colander
    • Measuring cup
    • Measuring spoons
    • Citrus juicer
    • Kitchen knife
    • Cutting board
    • Tongs
    • Baking sheet
    • Parchment paper (for easier clean-up)

    Potato FAQ's

    Are colorful potatoes healthier than others?

    According to an article in livestrong.com “The kind of potatoes that may be the healthiest are those with darker-colored flesh, such as the Purple Viking, Yukon Gold and Ruby Crescent.” The article goes on to say that these colorful varieties of potatoes contain pigments – carotenoids and flavonoids – which protect cells from oxidative damage. This article in healthline.com discusses 7 surprising benefits of purple potatoes. Not only are they gorgeous to look at and super tasty to eat, they're also loaded with antioxidants and other healthful nutrients.

    How to clean potatoes?

    First of all, I always buy organic potatoes. Most produce that’s not grown organically is sprayed with pesticides and the soil is often treated with fungicides. For root vegetables, like potatoes, all those toxic chemicals end up in or on the produce. No thank you. Even though many fruits & veggies are “washed” before being packaged and displayed in grocery stores, organically grown fruits and veggies, including potatoes, should still be thoroughly washed before consuming (whether or not you peel them).

    For potatoes, you will want to wash them just prior to cooking (not before). The easiest method is to use a vegetable brush and scrub the skins in a circular motion under running water.
    Washed potatoes in colander and a vegetable brush on a kitchen counter.

    How to store potatoes until ready to use?

    Isn't it annoying when you’re in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? I know how frustrating that is, and have some tips to help you keep your potatoes fresh until you’re ready to use them.

    🥕TATER TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It’s why farmers can store potatoes for weeks inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.

    🥕TATER TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They’re perfect for storing potatoes, onions, and garlic. Plus they’re washable.

    🥕TATER TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.

    🥕TATER TIP #4 Don’t wash potatoes until you’re ready to use them. Keep them dry.

    Reusable, machine-washable produce bags by Lotus Sustainables
    Reusable mesh produce bags filled with potatoes.

    How to store lemon roasted potato wedges?

    To store leftover lemon roasted potatoes, first, allow them to cool down to room temperature. Then, transfer them to an airtight container and place them in the refrigerator. Lemon roasted potatoes will keep well in the fridge for up to 3 days.

    If you have a larger quantity of lemon roasted potatoes, you can also freeze them for later use. To freeze, let the potatoes cool down completely, then transfer them to a freezer-safe container or zip-top bag. Label and date the container, and place it in the freezer. Frozen lemon roasted potatoes can last up to 2-3 months.

    When you're ready to reheat your stored lemon roasted potatoes, simply place them in the oven or toaster oven and bake until they are heated through. Alternatively, you can reheat them in the microwave or on the stovetop. Just keep in mind that reheating the potatoes may cause them to lose some of their texture and crispness, so it's best to eat them fresh if possible.

    Enjoy lemon roasted potatoes with these easy & delicious vegan toppings!

    • Easy Vegan Parmesan Cheese
    • Vegan Avocado Basil Dressing
    • Best Vegan Tzatziki Sauce
    • Easy Vegan Cheese Sauce

    If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience let's me know that you enjoyed it and helps other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

    Recipe

    A plate with lemon roasted rainbow potato wedges with plant-based ranch dressing.

    Lemon Roasted Rainbow Potatoes

    by Connie🥕
    Lemon Roasted Rainbow Potatoes 🌱 A simply delicious and easy recipe for preparing the most colorful and tasty lemony potato wedges to enjoy with sauces, dips, vegan cheese or all on their own! GF
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine American, Vegan
    Servings 4
    Calories 210 kcal

    Equipment

    • large bowl
    • large strainer or colander
    • Citrus juicer
    • Measuring cup
    • Measuring spoons
    • kitchen knife
    • Cutting board
    • Tongs
    • baking sheet
    • Parchment paper - for easier cleanup

    Ingredients
     
     

    • 2 lbs potatoes small/baby potatoes - any variety
    • ¼ cup lemon juice one large lemon
    • 1 tablespoon olive oil extra virgin
    • ½ teaspoon sea salt coarse
    • 1 tablespoon fresh herbs chopped - your choice

    Instructions
     

    • Preheat oven to 400°
    • Wash potatoes (do not peel) and air dry in a colander or strainer
    • Slice & quarter potatoes lengthwise into wedges. Cut thinner if needed.
    • Place potato wedges into large bowl
    • Whisk together lemon and olive oil in measuring cup
    • Pour mixture over potatoes and toss.
    • Line baking sheet with parchment
    • Arrange potato wedges on baking sheet. Reserve the leftover lemon & oil mixture in the bottom of the bowl.
    • Sprinkle wedges with sea salt and herbs, if desired.
    • Place in preheated 400° oven for 15 minutes
    • Remove from oven. Use tongs to flip potatoes over. Sprinkle or baste with remaining lemon/oil. Continue baking for additional 10-15 minutes.
    • Potato wedges are ready to be removed from oven when they are tender and golden brown.
    • Serve hot with sauces, dips or toppings of your choice. Enjoy!

    Notes

    🥕This recipe can be prepared with any variety of mini, petite or baby potatoes - red, gold, purple, or white. 
    🥕Try using a variety of fresh herbs either before or after the potatoes are roasted. My favorites with potatoes are rosemary, basil, chives, thyme, or dill. If you prefer to keep the herbs bright color and full-flavor, add them after the potatoes are baked. 
    🥕I love serving these with an assortment of toppings. Here are some of the ones I use the most:
    • Easy Vegan Parmesan Cheese
    • Vegan Avocado Basil Dressing
    • Best Vegan Tzatziki Sauce
    • Easy Vegan Cheese Sauce
    • Good old fashioned ketchup
    • Sprinkled with extra salt & vinegar (British style!)
    Nutritional information for this recipe updated 06/24/2023
     

    Nutrition

    Calories: 210kcalCarbohydrates: 41gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 305mgPotassium: 971mgFiber: 5gSugar: 2gVitamin A: 81IUVitamin C: 52mgCalcium: 29mgIron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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      Recipe Rating




    1. Connie Edwards McGaughy

      June 18, 2021 at 9:50 pm

      5 stars
      This is one of my all-time favorite ways to prepare potatoes. It's a simply quick & delish method for roasting the most flavorful potato wedges. Enjoy them as an appetizer, side dish or all on their own!

      Reply

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