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:
- 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
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.
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