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How should I prepare purple potatoes?

cups123 Mar 23, 2009 04:51 PM

I got really excited when I saw these in the grocery store and decided to buy them. I've never made anything with purple/blue potatoes and wondered if anyone had any suggestions? How do they test and how are they texturely different? Any yummy ideas? I was thinking of making baked french fries but don't know since I've never tried them before.

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    Procrastibaker RE: cups123 Mar 23, 2009 04:55 PM

    I'm having a hard time remembering, but I think they have a sweeter taste. This recipe on Smitten Kitchen has always appealed to me but I've never tried it:


    1. Thane5 RE: cups123 Mar 23, 2009 05:00 PM

      Simply cover in olive oil,salt and pepper and roast at 425 till tender.
      Add fresh herbs if you like.

      1. j
        jsaimd RE: cups123 Mar 23, 2009 07:32 PM

        I prefer mine roasted. They are a medium starch potato.

        1 Reply
        1. re: jsaimd
          kchurchill5 RE: jsaimd Mar 24, 2009 10:01 AM

          If I remember ... yes they cook quick, they are great roasted, never made fries. I make a Red White and Blue potato salad with them, white and red potatoes and mix with the purple or blue and makes a fun potato salad with a light vinaigrette, but roasted is great and lightly sauteed. That is the only way I have made them.

        2. scubadoo97 RE: cups123 Mar 24, 2009 05:30 AM

          Even compared to red potatoes that have a lower starch content the purple potatoes seem to have more moisture. I've done a mix of roasted potatoes and the purples ones come out fine. They cook very quickly when boiling and will quickly turn to mush is over cooked.

          1. c
            cheesecake17 RE: cups123 Mar 24, 2009 07:20 AM

            I like them roasted with some salt, pepper, and rosemary.

            Just a thought.. last time I bought purple potatoes, only the outsides were purple! I guess I didn't read the sign clearly..

            1. HaagenDazs RE: cups123 Mar 24, 2009 08:04 AM

              People have kind of touched on this but they aren't really different than any other potato. Sure there are some slight differences in starch content between varieties but these aren't some magically different animal. I do think they work best when roasted though. Boiled for mashing is more trouble than it's worth with smaller potatoes.

              1 Reply
              1. re: HaagenDazs
                janeh RE: HaagenDazs Mar 24, 2009 08:20 AM

                I frequently roast them in combination with yukon golds and yams - the flavor and color combo is really nice. I also like them unpeeled and mashed - the color is pretty spectacular when mashed! EIther way, they're a favorite around here.

              2. z
                ziggylu RE: cups123 Mar 24, 2009 08:47 AM

                I like to use purple fingerlings to make a salad with either blanched snow peas or green beans. Toss with a bit of olive oil, some lemon juice, your favorite herbs and salt and pepper.

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                  cups123 RE: cups123 Mar 24, 2009 09:56 AM

                  Do you think they would make good french fries?

                  3 Replies
                  1. re: cups123
                    HaagenDazs RE: cups123 Mar 24, 2009 10:02 AM

                    They might be a little flimsy and prone to breaking apart, especially if you're baking them, but it's worth a shot. Fries are generally made from Idaho/baking potatoes with a higher starch content.

                    1. re: HaagenDazs
                      cups123 RE: HaagenDazs Mar 24, 2009 03:36 PM

                      I roasted them for dinner tonight with rosemary and balsamic vinegar - SOO good. They were such a pleasant surprise. Hopefully I will be able to find them in the markets near our house (we bought them at a korean grocery store in a different town).

                      1. re: cups123
                        kchurchill5 RE: cups123 Mar 24, 2009 03:59 PM

                        Glad you enjoyed them, they are really good. To be a bit sweeter but maybe just me. Needless they are still great.

                        I can get them at whole foods most times down here in FL, also my market now and then and even my Sweetbay (regular grocery store) has them now and then. I also did a casserole for an event where I layered, thin slices of blue potatoes, spinach gruyere cheese and white potatoes. Blue, then spinach, then cheese, then white, then spinach, then cheese, then blue and topped off with some chicken stock and butter mix with just a little corn starch to make a light sauce and then top with more cheese and bread crumbs and bake. You can do a small version 9x9 pan too. It is great and so pretty for parties. A pretty au gratain in a way, and it tastes great

                  2. j
                    JQuigs RE: cups123 Mar 27, 2009 06:42 AM

                    I like the fingerlings on a veggie tray with some good dips. Homemade ranch is tasty. We have roasted them prior to splitting and serving.

                    1 Reply
                    1. re: JQuigs
                      kchurchill5 RE: JQuigs Mar 27, 2009 02:42 PM

                      A roasted red pepper and scallions dip is great
                      A very spicy mustard and dill is also good
                      Carmelized onions pureed and yogurt with fresh oregano is great
                      A spicy ketchup also

                      Easy dips and fun to do with roasted red white and blue or just 1 or two. Fun way to serve french fries with a twist. These dips are also great for thick sliced grilled or fried onions too. A nice side dish to burgers, wings, brats, hot dogs, sausage, grilled chicken. Pretty much anything.

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                      michouxxoo RE: cups123 Mar 28, 2009 09:25 AM

                      I like to make a purple mashed potato mixture by peeling & boiling them ...then I season them with salt & pepper....then I squeeze a little lime juice, (this really accentuates their electric blue color)....then I add some chopped cilantro or green onion.....then I take a handful and stuff with cheese ( my favorite is brebis feta, more traditional might be something akin to muenster) make a little 1" patty....and finally griddle on each side until crispy in a little duck fat ( another cooking medium will do but without the ducky lusciousness). In Ecuador they call these Llapingauchos.

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