Petite Purple Potatoes

Like we said, this blog is about everything petite imaginable and how awesome to find something that may just tempt your pallet this next upcoming holiday. 

Did you ever see anything so adorable?  Believe it or not, these colorful buds were created in Colorado back in 2006 when a grower decided to practice some cross-germination techniques. These darling little buds with a deep purple skin reveals this gorgeous pop of bold purple as well when you slice into them that will add a distinctive look to any dish.  Imagine the surprise of your guests when you place these in front of them.

Listed below are two great recipes you may want to give a go at:

AuGratin Casserole

Ingredients

• 4 slices bacon, chopped
• 1 leek, sliced
• 8 purple potatoes, thinly sliced
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 6 ounces crumbled goat cheese
• 3/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
3. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender. 

Recipe compliments of allrecipes.com

Fork-Crushed Purple Potatoes


1 pound purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Recipe compliments of New York Magazine