Sunday, January 29, 2012

Roasted Purple Potatoes

When I spotted some purple potatoes at the grocery store, I just couldn't pass them up. I've seen them before on restaurant menus, but haven't actually tasted them until now. I'll be honest: normal potatoes are just kind of....boring. Why eat white potatoes when you can have bright orange sweet potatoes, or purple potatoes?



Despite looking a whole lot more exciting than normal potatoes, purple potatoes taste pretty much the same. After roasting them, I thought I detected just a hint of beet flavor, which quickly dissipated into the taste of a typical potato: whether or not I was ascribing extra flavor to the extra color I'm not sure.

Where do they come from?? Is this a natural phenomenon, or is it some weird genetically-modified way to get toddlers to enjoy vegetables? They certainly appear to have more antioxidants than white potatoes, so I'll just pretend they're good for me....but I really have no idea.


Despite their bland color, regular potatoes taste just as good roasted as purple ones, so feel free to use them if you've got them. I used the spice blend Herbs de Provence, since the floral lavender tastes as purple as I imagine anything would. You could really use any herb you felt like, though - rosemary would be another good option.



Roasted Purple Potatoes
4 purple potatoes, washed and patted dry
3 Tbsp olive oil
1/2 Tbsp dried Herbs de Provence, or other herbs
salt and pepper

Preheat oven to 450F. Fill a large pot halfway with water, bring to a boil. Cut potatoes into bite-sized pieces and par-boil for about 5 minutes. Drain and place potatoes in a large bowl. Toss with olive oil, herbs, and season generously with salt and pepper. Place in an even layer on a rimmed baking sheet. Roast for about 15 minutes, toss potatoes, and continue to roast 15 more minutes. The potatoes will be nice and crispy on the outside. Enjoy!

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