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Perfect Rainbow Potatoes

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These Crispy Rainbow Potatoes offer a burst of color and a symphony of flavors that are sure to be a hit at any meal. The key to achieving the perfect texture is in the baking soda during boiling, which helps to create a rougher surface for crispiness, and the high-heat roasting, which ensures that perfect crunch.


  • Rainbow baby potatoes, halved
  • Salt for boiling water
  • 1 tablespoon baking soda
  • SPG seasoning (blend of salt, pepper, and garlic powder)
  • Avocado oil for tossing and baking
  • Extra virgin olive oil for finishing
  • Fresh parsley, chopped


  1. Prep and Boil:
    • Wash and halve the rainbow potatoes.
    • In a large pot, bring water to a rolling boil and add a generous amount of salt along with the baking soda.
    • Add the potatoes and boil until they reach an internal temperature of 195°F (90°C), which should make them fork-tender.
  2. Dry and Season:
    • Drain the potatoes and return them to the hot, dry pan to remove any excess moisture.
    • Once dried, toss the potatoes with SPG seasoning and avocado oil until they are well coated.
  3. Bake to Crisp:
    • Preheat your oven to 450°F (232°C).
    • Place the potatoes cut side down on a baking sheet lined with parchment paper.
    • Bake in the preheated oven until the cut sides are golden brown and crispy.
  4. Finish and Serve:
    • Remove the potatoes from the oven and while still hot, drizzle with good quality extra virgin olive oil for a rich, flavorful finish.
    • Sprinkle freshly chopped parsley over the top for a fresh herbal note.
  5. Enjoy:
    • Serve these as a delightful side dish that pairs wonderfully with a variety of mains, from roast meats to grilled vegetables.
  • Author: Lucas Krammes
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