Market Watch: Purple Potatoes
Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat — their bright purple skin always makes me smile.
While potatoes are a starchier veggie, the Caribe variety only has a moderate amount, which makes them great for boiling, mashing and roasting. Leave the skin on; all the nutrients in there are too good to peel away.
For a quick side dish, try making these simple roasted potatoes:
Directions:
Cut potatoes into fry strips or circles. Then, toss them with a little canola oil, salt and pepper. Roast the pieces in a 425-degree oven for 35 to 40 minutes until golden (turning once). While they’re still hot from the oven, toss them with a fresh gremolita, which is a combo of chopped parsley, minced garlic and freshly grated lemon zest.
- More Recipes to Try:
- Oven-Baked Purple Potato Chips
- Quinoa with Purple Potatoes
- Lighten Up Your Mashed Potatoes
I also suggest subbing thyme for the parsley. I don't think there's a better combination on earth than roasted potatoes and thyme. Mmmmm!
I haven't seen that variety before, just the Peruvian potatoes that are purple through and through. One of my favorite places to buy produce sells small bags of red, white, and purple potatoes mixed together. We roasted them last night, yum!