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More purple, please

By Penny Stine

I decided to dig a few more purple potatoes and have them with dinner last night. As you can tell from the pic, they haven’t gotten much bigger. I dug one entire hill of them, and I only got about 5 potatoes.

The skin is so dark it almost looks black or dark gray, as you can tell.

 

 

 

 

 

Once you cut them, however, it’s pretty obvious that they’re purple potatoes.


After assembling and cleaning all my raw ingredients, I decided they were so pretty I had to take a pic. I cut the little purple onions into medium chunks, then chopped the herbs and garlic fairly small. I put them all in foil, splashed them with olive oil, salt and pepper and put them on the grill when we did pork chops. The potatoes probably got about 15 - 20 minutes more than the chops, but the grill was only set to smoke, which is a fairly low temperature.
I was going to take a pic of the finished product, but I sensed that my darling hubby is getting tired of me taking photos of all our food.
I couldn’t taste much difference between the purple potatoes and the Yukon gold potatoes, and both came out of my garden. I will probably grow the purple potatoes again next year just because I can, and it's cool that they stay purple when cooked. 

Next time I cook with them, I really do want to make some purple mashed potatoes. 

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