Now, while purple potatoes may seem like something from a fantasy cookbook, believe me when I say that they are real, incredibly beautiful, and delicious. One of those things you didn’t realize you needed until you tried it is this recipe for purple potatoes. Seriously, they’re purple! Serving something that appears to be appropriate for a unicorn’s dinner party is something that anyone would want to do. You can mash, roast, fry, or do anything else you want with them. They are also quite adaptable and full of antioxidants. I’m going to provide a recipe that combines all of my favorite things: buttery richness, crispy edges, and the naturally nutty flavor that purple potatoes provide. So, shall we go right in?
Table of Contents:
What Are Purple Potatoes Anyway?
Now, before we move on to the recipe, let’s make one thing clear: purple potatoes aren’t colored or anything. No, that vibrant hue is entirely natural. These stunning creatures have existed for ages and are indigenous to South America. Purple potatoes have this rich, vivid color on the interior as well as the outside, unlike ordinary white or yellow potatoes. I don’t know if it’s just me, but they taste a little earthier, and they seem fancier. You’re an elite chef all of a sudden after serving purple potatoes.
Just a little information I discovered when searching on Google (yes, I do that a lot) is that they are high in anthocyanins, which are the same antioxidants as are present in blueberries. They are therefore good in addition to being attractive.
Ingredients for the Perfect Purple Potatoes Recipe
Now let’s get to work. We’re going with a straightforward roasted technique for this meal. Why? because it’s simple and enhances the purple potatoes’ inherent sweetness and nuttiness.
What you’ll need is as follows:
- 1.5 pounds of purple potatoes, roughly five to six medium-sized ones
- Two tablespoons of olive oil, or avocado oil if you’re feeling particularly fancy
- Four minced garlic cloves
- One teaspoon of sea salt
- Half a teaspoon black pepper
- Half a teaspoon dried rosemary or one teaspoon fresh
- Half a teaspoon of smoky paprika
- Garnish with fresh parsley or chives.
If you enjoy a crispy, cheesy crust and really, who doesn’t? You may also add more parmesan at the end.
Step-by-Step: Let’s Make Magic
1. Preheat & Prep
Let’s start by preheating your oven to 425°F (220°C). It should be heated enough to make those edges crisp.
Give the purple potatoes a thorough wash. Because it’s (a) attractive and (b) packed with nutrients, I like to leave the skin on. Cut them into chunks or wedges, depending on your preference. To ensure they cook evenly, simply attempt to keep them all the same size.
2. Season Like a Pro
In a large bowl, toss your chunks of potato. Add the paprika, rosemary, salt, pepper, garlic, and olive oil. Mix everything thoroughly. It’s messy but enjoyable, so don’t be scared to get your hands dirty. It also aids in evenly coating everything.
3. Roast to Perfection
Arrange the seasoned potatoes on a parchment paper-lined baking sheet. Make sure they don’t overlap and are in a single layer! The secret to making them crispy is that.
Roast, turning halfway through, for 30 to 35 minutes. When your kitchen smells like heaven and the edges are golden and just a little crispy, you’ll know they’re done.
4. Finishing Touches
Sprinkle them with fresh herbs and, if you’re feeling very generous, a little lemon zest after they’re taken out of the oven. Watch everyone gasp as you serve it hot.
Why You’ll Fall in Love With This Purple Potatoes Recipe
Let’s face it, sometimes all we want is something that tastes as wonderful as it looks. This dish for purple potatoes satisfies both requirements. It is:
- Extremely simple (truthful, infallible)
- Naturally vibrant (I swear, no dyes!)
- Tender on the inside, crispy on the outside
- Ideal as a snack or as a side dish
It’s great with salmon or grilled chicken, or just added to a salad for a taste and color boost. Additionally, are you attempting to consume more plant-based foods? These are the winners.er.
A Few Tips
Now, let’s get down to business. I’ve made a few mistakes with this recipe, and I’ve learnt from them so you don’t have to:
- Avoid packing the pan too full. Because I was lazy and didn’t want to use two trays, I did this once. A huge error. Rather than roasting, they simmered.
- Slice uniformly. Pieces that are uneven: some are hard, some are mushy. Not enjoyable.
- Garlic powder is preferred to fresh garlic. I promise you it tastes much better.
- Any leftovers? In the air fryer, they reheat nicely. If you don’t want sad, mushy potatoes, don’t microwave them.
Final Thoughts
That’s it my favorite easy purple potato dish that always turns out well. It’s easy to use, reasonably healthy, and completely adjustable. And truthfully? Making it is just enjoyable. Try this if you’ve never cooked with purple potatoes before. I promise that people will question how you managed to make them seem so… fancy, and they’re a great discussion starter.
Anyway, this dish is a keeper whether you’re cooking for your family, friends, or yourself (because, after all, you deserve something nice too). If you give it a try, or if you make a mistake like I did once by neglecting the salt, please let me know.
