We started growing these last year, and all winter long when I'd go to the potato boxes I would reach for the purples before any other. These relatively uncommon tubers have flesh that ranges in hue from dark blue to lavender, sometimes mixed with a little white. They have a subtle nutty flavor; we think they taste even more "potato-y" than many white or yellow potatoes. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation. When boiling, it's fun to watch the water change color! In fact, if you leave the skin on, prepare to see your potato water become a lovely shade of green. Since it's purple inside and out, the pigments make it very high in antioxidants - more, I've heard it said, than blueberries, pound for pound!
Here are a few ideas for adding this tasty, nutritious spud to your menu:
Combine it with other potatoes and veggies when doing roasted veggies
Mash some of these babies, and separately mash a lovely orange-colored winter squash, or sweet potatoes. Serve them side by side, or gently swirled together in a serving bowl.
Roast a couple and toss them with a baked spaghetti squash.
Prepare them as you would any other potato and surprise the family!
How about a specific recipe? This one's Fork Crushed Purple Potatoes
Enjoy!
