According to NYMag.com the purple potato was developed in Colorado in 2006, and were cross bred. Now that is news to me, I always thought they were naturally purple. So researching a little more, I found this on Answer.com: It is a natural product, native to Peru/Ecuador--this particular cultivator is naturally purple. They contain the same antioxidants found in blueberries- anthocyanin which gives blueberries their blue color and purple potatoes their purple color. The color that anthocyanin takes is based upon the pH.
You know, I rather believe what I found on Answer.com and leave it at that until someone else offer additional info.
I haven't found many food that mesmerized me like these marbleized purple potatoes. Do you recall my Purple Potatoes Tree post? As far as I know, my tree doesn't produce any purple potatoes or potatoes at all for that matter. Such bummer!
I always try to prepare the veggies as natural as possible, with little dressing up. Otherwise, I would defeat the purpose of eating healthy. Below is how I prepare these beauties, the marbleized purple potatoes.
Ingredients: Purple potatoes, extra virgin olive oil, shallots, parsley leaves, pepper and salt.
Recipe: Peel the skin, and rinse potatoes thoroughly under the kitchen faucet slice in long half inch chunks. In a nonstick pan, cover the area thinly with extra virgin olive oil. Heat the oil and drop in some small chopped shallots. Stir fried quickly on high, purple potatoes cook much faster than regular potatoes. Within a few minutes add pepper and salt and sprinkle on parsley leaves. Optional, garnish with cilantro, basil or peppermint.
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