By Sarah Steffens

We’ve never met a potato we didn’t like, and this recipe for Whole30 Roasted Rainbow Potatoes is flavorful and quick to prep; sure to become one of your Whole30 staples. The potatoes are roasted in avocado oil, with salt and pepper, and then finished with a squeeze of lime juice, lime zest, parsley and a bit of scallion.

Try This: Whole30 Roasted Rainbow Potatoes


Whole30 Roasted Rainbow Potatoes

Make these crispy roasted rainbow potatoes with lime zest, for a rich, tangy side dish.
4 from 5 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4


  • 1 medium sweet potato
  • 4 red baby potatoes
  • 4 gold baby potatoes
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 whole scallion minced
  • 2 tablespoons fresh parsley minced
  • ½ fresh lime thinly slices
  • Juice and zest from ½ fresh lime


  • PREHEAT your oven to 350 degrees Fahrenheit.
  • DICE all of your potatoes in small bite-sized pieces and arrange on a large baking tray lined with parchment paper.
  • DRIZZLE avocado oil over the potatoes and season with sea salt and black pepper. Toss with a spatula so that the potatoes are covered in oil.
  • ROAST in the oven for 20 minutes, toss with a spatula, and continue roasting for 15 more minutes.
  • REMOVE from the oven and squeeze with fresh lime juice. Garnish with lime zest, parsley and scallion.
  • STORE any leftovers in the fridge for up to 5 days.
  • ENJOY!
Tried this recipe?Let us know how it was!

You Might Also Like…

Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.