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

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.

Table of Contents
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.

🥕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.

🥕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

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!

Thoroughly wash & drain potatoes.

Cut into quarters or wedges lengthwise.

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.

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

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).

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:

How about a generous sprinkle of this easy vegan parmesan?

A bright dash of paprika and fresh chives.

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
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.
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.
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
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 lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe

Lemon Roasted Rainbow Potatoes
Equipment
- large bowl
- large strainer or colander
- 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
- 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!)
Nutrition
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.
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
Connie Edwards McGaughy says
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!