A very cool goodie that we got at the Saratoga Farmer’s Market were Purple Potatoes. And I don’t mean purple skin potatoes, but real purple potatoes: on the inside and the outside. I’ve never seen any like them before! Here’s a tille history on them:
Purple Potatoes are available year round, though winter reduces crop availability January through April. Like many varieties of potatoes, purple potatoes are believed to have originated in Peru. Due to their nutritional properties and unique color they have increased in popularity the past twenty years and can be found worldwide. Purple potatoes have deep violet, ink-colored skin and flesh. Aside from their color, purple potatoes are quite similar to Russet potatoes. Dry, starchy and slightly nutty in flavor the purple potato has a fluffy texture when cooked.
Unlike white potatoes, purple potatoes are rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red and purple produce such as berries and pomegranates and has been shown to be an immune system booster and aid in the prevention of certain cancers. Purple potatoes are used as much for their color as for their flavor or nutritional value. The purple-colored flesh will dull slightly when cooked. Use in place of starchy potatoes in soups, gratins, salads or traditional tortillas. Pair with other red, yellow or white-fleshed potatoes, eggs, cream, fresh herbs and cheeses, root vegetables, bacon or peppers. Traditionally used in Latin and South American cuisines, the purple potato features in numerous Peruvian dishes.
Oven Roasted Purple Potatoes
A Foodies’ Kitchen Original Recipe
8 medium sized purple potatoes
½ packet of Italian salad dressing mix (powder)
½ cup of olive oil
- Preheat the oven at 400º F
- Wash and chop the potatoes into bite size chunks.
- Place them in a oven-proof baking dish.
- Bake for 40 minutes until tender, stirring occasionally. The potatoes will darken after cooked.
With information from Specialty Produce
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