Fork-Smashed Purple Potatoes with Rosemary & Lime

Power to the Purple Potato! This week’s Meatless Monday recipe is a vibrant side dish to liven up your Thanksgiving table.  Think of purple potatoes as a seasonal substitute for blueberries…they both contain the powerhouse antioxidant, anthocyanin, which gives them their bright, blue/purple color. Purple potatoes are not nutritionally like their often demonized cousin, the white potato.  A recent study found that eating purple potatoes helped to lower blood pressure without causing any weight gain.  One key point to note: eat purple potatoes with the skins on for maximum benefit!


  • 2 lbs. purple potatoes
  • 2 cloves garlic
  • 2 tsp dried rosemary
  • ¼ tsp Himalayan sea salt
  • ¼ tsp fresh ground black pepper
  • 1-2 tbsp extra virgin olive oil
  • ½ lime


  1. Preheat oven to 425 F (218 C).
  2. Wash potatoes well. Poke hole in them with a fork.
  3. Peel and mince garlic.
  4. Whisk garlic, rosemary, olive oil, salt and pepper in a bowl.
  5. Place potatoes on parchment paper lined baking sheet and bake for 40 minutes then remove from oven.
  6. Smash gently with a fork (careful, they’re hot!) to open up about half of each potato, keeping skin intact around 1/2-3/4 of each small potato. Drizzle olive oil mixture over potatoes then squeeze lime over potatoes.  Drizzle more olive oil as needed.
  7. Return potatoes to oven and bake for another 10 minutes.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Servings: 4 - 6

Calories: 160

Fat: 4.5g

Trans Fat: 0.5g

Cholesterol: 0mg

Sodium: 105mg

Carbohydrates: 27g

Fiber: 2g

Sugars: 0g

Protein: 4g