Fork-Smashed Purple Potatoes with Rosemary & Lime

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

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!

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  • 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

  • Nutrition per serving:
  • Calories160
  • Fat4.5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium105mg
  • Carbohydrates27g
  • Fiber2g
  • Sugars0g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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