Purple potatoes taste delicious, come packed with antioxidants, and are reputed to help lower your blood pressure. I found these at a local farmer’s market and couldn’t resist bringing them home to try and taste for the first time. Pairing them with little heirlooms and seasoning them with olive oil, garlic, rosemary and thyme, proved a fantastic (and yummy) way to savor some of the season’s best produce.
Recipe: Rina Oh
Roasted Purple Potato with Heirloom Grape Tomatoes
Ingredients
1 pound purple potatoes
1 pound fingerling potatoes
2 sprigs rosemary
1 sprig thyme
1 bay leaf
6 cloves garlic
2 teaspoons salt
1 teaspoon whole peppercorns
¼ cup extra virgin olive oil
1 cup grape tomatoes
2 tablespoons fresh sage, chopped
kosher salt
pepper
Directions
1. Par-boil purple potatoes with fingerlings in salted boiling water. Add rosemary, thyme, bay leaf, garlic and peppercorns, and cook for about 10 minutes. Remove from heat, strain and peel while potatoes are still warm/hot. Then slice purple potatoes in half lengthwise.
2. In a baking sheet, drizzle olive oil and place potatoes on top. Top potatoes with remaining olive oil and season with salt, pepper and sage. Bake in a preheated oven at 350 degrees for about 15 minutes turning the potatoes about half way through.
3. Slice grape tomatoes in half, drizzle with olive oil, add salt, pepper and combine in a bowl with potatoes!
4. Devour.