Purple Majesty Fork-Crushed Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I scored on 'Purple Majesty' potatoes last weekend at the local farmer's market. Here is a very simple recipe from Chef Michael Anthony via . From the site: There’s a new potato in town, and not only is its flesh a rakish shade of purple that even Prince might find a little loud, but it’s also really good for you. The potato was developed last year by Colorado growers using natural cross-breeding techniques that somehow resulted in a superspud containing freakishly high amounts of antioxidants. There's a surprise in store for you, too...read on... Ingredients:
1 lb purple majesty potato, washed, scrubbed and peeled (cut in half or quartered depending on size) |
2 -3 shallots, peeled and minced |
3 tablespoons extra virgin olive oil (cut in half-add more in you want) |
2 tablespoons flat leaf parsley, chopped (curly parsley ok) |
fleur de sel, to taste |
cracked white pepper or cracked black pepper, to taste |
2 tablespoons fresh lemon juice |
Directions:
1. Note: If you prefer, the potatoes can be boiled first in their skin then peeled.
2. Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.
3. Drain.
4. Place the potatoes back in the pot and using a fork, mash the potatoes.
5. Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.
6. Did you notice what happened? The citric acid in the lemon juice bleached some areas of the potatoes a lighter and brighter shade of purple! Nifty, huh?!
7. This concludes this week's science experiment.
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