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Purple Potatoes The Cook Loves

Potatoes are under consumed in my household, it is because the cook - being myself, had not been seduced to any dish containing potatoes. But the purple potatoes, on the other hand, receive a much warmer welcome. I love the way they look. Isn't it so true about what they say, it is all in the presentation, the way something looks can convince someone mentally whether it will taste good or not.


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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18 comments :

  1. Up until now, I've only ever eaten purple sweet potatoes but not purple potatoes. They look great so I'll have to keep an eye out for these at the store. By the way, I'm holding a CSN giveaway on my blog, so be sure to come by for a chance to enter.

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  2. I'm trying to remember if I've seen these purple ones before.

    It's definitely all in the presentation. I like the potatoes sauted with basil and olive oil or as my mom's mash potato recipe.

    Now I'll be on the lookout for these.

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  3. I had purple potatoes in a restaurant once and they had a really interesting flavour. I like the way you have cooked them with the herbs and seasonings - they sound delicious!

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  4. I've had the little heirloom purple ones that come in a medley with white and red ones. Love those! If you are like me, you probably like the purple ones just because they are different. Something about eating something new always gets my appetitite going for old foods I find in a new way.

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  5. This sound so yummy, and up to my liking: quick and easy! We don't have them here, and I don't see them here!

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  6. I love potatoes any way that are fixed. However, I have not had any purple ones. I am sure they are equally as good.

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  7. Purple potatos look cute. I have never cooked with them before but your post makes me want to give it a shot.

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  8. I frequently buy white, gold or red potatoes but I've never heard of purple potatoes. The color is so pretty!

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  9. I found some purple potatoes at our local farmers' market and just had to buy a few. I cooked them almost the same way you did and they were delicious. Since then I haven't been able to find them again but I'm still looking.

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  10. MMM. I love the color that purple potatoes add to dishes! I used to make a yellow curry that just came alive with the addition of these babies! Great post -- and thanks for sharing the history (I too thought they were naturally purple!)

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  11. I have not seen these either but I will keep my eyes open for them

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  12. I would love to find these, especially with my blog being Purple chocolat Home. These are just gorgeous. Your recipe sounds yum, I love my potatoes that way, or whipped. Wouldn't these be beautiful whipped!

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  13. good points and the details are more specific than elsewhere, thanks.

    - Mark

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  14. Never knew about these. And you first commenter says there's purple sweet potatoes too! I wonder how this dish I have that uses both would look in purple! How cool!

    Anyways, thank you for stopping by Texifornia and taking the time to read and comment on my election follow-up post. :-)

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  15. I ate these years ago in CA and served them to my young sons and they wouldn't believe me that they weren't fake! Here in Utah, they are VERY seasonal. I love the flavor -- a bit different than a red and just so full of fun color. Joni

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  16. I had been arguing with my close friend on this issue for quite a while, base on your ideas prove that I am right, let me show him your webpage then I am sure it must make him buy me a drink, lol, thanks.

    - Lora

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  17. wow did not know there was such a thing..not sure if i've ever seen them in the grocery store - thought i'm fairly certain i would remember them. i'll have to be on the lookout!

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  18. I always see those in the grocery but never bought them. I will try this weekend. Thanks again for the tip. I learn a lot from you.

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