Purple potatoes are brightly colored potatoes, cousins of russets. In addition to being perfect for a side dish, they are also healthier than regular potatoes. They are in fact rich in antioxidants, they also help lower blood pressure and prevent blood clots. Serve them together with a meat or fish dish to enrich a lunch or dinner.
Ingrediants
Roast the Potatoes
- 6 tablespoons (90 ml) of olive oil (can be substituted for bacon or duck fat)
- 1 kg of washed purple potatoes (you can mix with other new potato varieties if you wish)
- 1 large shallot, sliced
- 2 tablespoons of flour
- Salt and pepper
- Chives cut into cubes
Skip the Potatoes
- 3 slices of thick bacon (unless you are a vegetarian)
- 250 g of purple potatoes, washed and cut into wedges
- 1 small onion, cut lengthwise
- 4 medium-sized shiitake mushrooms, thinly sliced
- 3 tablespoons (45 ml) of olive oil
- Kosher salt and pepper
- A pinch of red pepper flakes
- 1 tablespoon of fresh tarragon
- 1 tablespoon of chopped capers
- ½ tablespoon of butter
Boil the Potatoes
- 500 g of washed purple potatoes
- 2 tablespoons of chopped fresh rosemary leaves
- 45 g Kalamata olives, pitted and thinly sliced
- 2 tablespoons (30 ml) of extra virgin olive oil
- Kosher salt and pepper
Steps
Method 1 of 4: Roast the Potatoes
Step 1. To get started, preheat the oven to 200 ° C and prepare the oil
Pour the olive oil into a baking dish and put it in the oven to heat it up. This speeds up the cooking process, so you can prepare the potatoes faster.
Preheating the oil also ensures that the potatoes become crisp rather than soggy
Step 2. Place the potatoes in a large pot, add water and bring it to a boil
Place the potatoes in a saucepan, then pour enough water into them to barely cover them. Add a pinch of salt and vinegar. Adjust the flame to maximum. The water should start boiling after 10 minutes. Now, turn the heat to medium-low and simmer the potatoes for a few minutes.
Boiling potatoes before roasting allows you to start the cooking process earlier. This way you can make sure they cook well in the oven
Step 3. Drain the potatoes, then add flour, salt and pepper
Stir the potatoes with a fork to season them with flour, salt and pepper.
Step 4. Remove the pan from the oven, then place the potatoes and shallots in it
Grab the pan with the help of an oven mitt and distribute the shallot inside it before arranging the potatoes. Since the oil will be hot, the potatoes and shallots will sizzle when they come into contact with the surface of the pan. Therefore, keep a safe distance and be careful.
The shallot should be cut into long, thin slices. At the end of cooking it will become so crunchy
Step 5. Bake the potatoes in the oven calculating 15 minutes per side.
Place the pan back in the oven and roast the potatoes for 15 minutes. Remove from the oven, turn them over and roast them for another 15 minutes before serving.
Method 2 of 4: Skip the Potatoes
Step 1. Heat the olive oil in a pan, then spread the onions inside to create an even layer
Pour 1 tablespoon (15 ml) of olive oil into the pan and let it heat to low. Evenly place the onions in the pan. Let them cook for 5 minutes, then add ½ tablespoon of butter and a pinch of salt. Stir.
Step 2. Stir the onions every 2 to 3 minutes and remove them from the heat once they are golden
Keep cooking them on low while you prepare the rest of the dish, stirring them every 2 to 3 minutes. They should brown evenly after 30 minutes. Remove the pan from the heat and set it aside until it is time to mix the onions with the other ingredients.
Step 3. Cut the bacon into cubes and cook until crispy
Heat another skillet over medium heat. Once hot, pour in the diced bacon. Brown it on a low heat until it is slightly crisp, then move it to a paper towel-lined plate to absorb the fat. Put it aside momentarily.
Vegetarians can exclude bacon
Step 4. Wash and cut the mushrooms
Wash the mushrooms with tap water, removing all traces of dirt. Place them on a piece of kitchen paper. Once dry, chop one at a time on the cutting board keeping the hat facing up. Cut the mushroom in half, then place one half on the cutting board (with the cut side facing down) and slice it into vertical strips.
Step 5. Place the mushrooms in the same pan as the bacon and cook until golden
At this point you will need to sauté the mushrooms in the melted bacon fat left in the pan. Add a pinch of salt and pepper. Let the mushrooms brown on one side, then turn them carefully. Avoid shaking or moving the pan, otherwise you risk interrupting the browning process. Evenly golden, arrange them on a saucer and set aside.
Didn't you use the bacon? Then to sauté the mushrooms pour a few more spoonfuls of olive oil and butter
Step 6. Pour 2 tablespoons (30ml) of olive oil into the pan and cook the potatoes
Carefully cut the potatoes into wedges if you haven't done so already. Pour in the remaining olive oil and arrange the potatoes in an even layer. Season with a handful of red pepper flakes and salt.
Step 7. Brown the potatoes for 3-5 minutes per side, then turn the heat down
Keep the pan steady while you brown the potatoes. At this point, adjust the flame to medium temperature to cook them well. Gently stick them with a fork to see if they're ready. They should give way slightly.
Step 8. Cook the capers, then add the other ingredients and heat everything
Once the potatoes are cooked, put the capers in the same pan and let them cook for about 1 minute to make them crisp. Now, mix all the ingredients (onions, mushrooms and bacon) in the pan. Let them warm over low heat.
Once the dish has been heated, remove it from the heat and sprinkle it with fresh tarragon
Method 3 of 4: Boil the Potatoes with Olives and Rosemary
Step 1. Place the potatoes in a large pot, fill it with water and bring it to a boil
Pour in enough water to cover the potatoes about 5 cm and season with salt. Turn the heat up to high and bring to a boil, then turn it down and let it simmer until you can cut the potatoes with a knife. Allow 20-25 minutes.
Step 2. Cook the oil and rosemary in a pan
While the potatoes are boiling, mix the oil and rosemary in a pan. Heat them over medium heat until the rosemary starts to sizzle. Lower the heat and cook for another minute or so, or until you can smell the characteristic rosemary smell. Remove it from the heat and set it aside momentarily.
Step 3. Drain the potatoes and cut them into quarters
You can use a colander or just pour the water down the sink while holding the potatoes still with the lid on. Wait for them to cool before you start cutting them.
Step 4. Mix the potatoes with the rosemary and olives before serving
Combine the potatoes and rosemary flavored oil in the pan, then add the olives. Stir with a spoon, then season with salt and pepper to taste. Serve immediately as a side dish.
Method 4 of 4: Wash and Store the Purple Potatoes
Step 1. Buy potatoes that are free from blemishes and a deep purple color
It is possible to find them at the greengrocers and the most well-stocked supermarkets, alongside other elongated potatoes. Look for potatoes that have a deep purple color, with no bruises or other imperfections.
Be sure to avoid those with greenish undertones, as they can have a bitter taste and even cause digestive problems
Step 2. Store the purple potatoes in a paper bag, keeping them in a cool, dry place for up to a week
Avoid putting them in the fridge, otherwise you risk compromising their taste and color. Instead, opt for a cool, dry, clean place like the pantry. For storage, prefer a paper bag to a plastic one.
The ideal would be to keep them in a place that has a temperature between 7 and 10 ° C, such as a cellar, where they will keep fresh for several weeks
Step 3. Store purple potatoes away from onions
Although they are two ingredients that go very well in the kitchen, they must be stored separately. When raw, both onions and potatoes release gas and moisture, which causes them to go bad earlier. Keep them at least three feet away.
Step 4. Before cleaning the peel of the potatoes, let them soak to save time
Put the potatoes in the sink and cover them with water. Let them soak for about 20 minutes, then empty the sink and rinse them again before cleaning them. A good portion of the dirt and soil residue will go away during soaking, helping you save time.
This technique is very effective for those who have to wash a large amount of potatoes at a time
Step 5. Scrub the potatoes under running water to clean them
Take one potato at a time and wash it under running tap water. Scrub the surface with a brush or your hands, while avoiding using detergents. Wash them just before cooking to keep them fresh longer.
