Crushed Blue/Purple Potatoes with Olive Oil and Herbs {recipe} – Still, Better Than Grape Jolly Ranchers

Crushed Blue/Purple Potatoes[Eating Rainbow | Blue/Purple | no. 2 Blue/Purple Potatoes]

We’re not going to try and sneak potatoes into any series about health. Because yes, we know, it seems white potatoes are evil. Their dark, sweet, superfood cousins, sweet potatoes, aren’t actually related at all, kind of the way rappers who call each other “cousins” aren’t really cousins either.

But, we digress.


blue/purple, red, and gold Potatoes

Blue and purple potatoes are actual potatoes, but apparently a specific variety of purple potatoes contain “freakishly high amounts of antioxidants.” Now, we haven’t done enough research to figure out whether this particular variety (from Weiser Family Farms) is the same, but we’ve been trained to believe that anything with a deep dark color is good for us, so that’s what we’re telling ourselves. Plus, if a purple potato tossed with olive oil (good for you!) and herbs (good for you!) keeps us from eating, say, a bag of grape-flavored Jolly Ranchers, we think it’s still doing a pretty good job.
Crushed Blue Purple Potatoes

Crushed Blue/Purple Potatoes with Olive Oil and Herbs

based on Michael Anthony’s Fork-Crushed Purple Majesty Potatoes via Smitten Kitchen

serves 4.

Ingredients

1 pound small blue and/or purple potatoes
1 tablespoon fresh-squeezed lemon juice
1/3 cup olive oil
salt/pepper to taste
¼ cup shredded Parmesan cheese
2 tablespoons fresh thyme, chives and dill (or any other herbs), chopped

Directions

Place potatoes with skins on in large pot. Add enough water to cover potatoes by about 2 inches. Salt the water generously (about 2 tablespoons salt) and cook until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. You will be able to just slip the skins off them potatoes with your fingers.

Place potatoes in a large bowl and drizzle them with the lemon juice and about half the olive oil. Crush the potatoes with a large fork, keeping them in large chunks. Toss in the remaining half of olive oil, Parmesan cheese, and chopped herbs. Season to taste with salt (about 2 teaspoons) and pepper (about 3-4 turns on a large peppermill).

Serve warm.

by Sarah J. Gim on June 21, 2011 · 0 comments

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