Thursday, August 14, 2008

Purple Peruvian Potatoes


There's something special about purple foods...there's just not many of them! Eggplant, blueberries, and now my new favorite purple food: purple Peruvian potatoes, otherwise known as fingerling potatoes. I saw these at Wegman's, and I had to have them. I chopped them up, mixed them with some olive oil and freshly chopped garlic, and sprinkled on some rosemary. I put them in the oven for about 30 minutes at 350 degrees, and here's the result: They were crispy on the outside, and soft on the inside. Fun, pretty, and yummy!

6 comments:

Theresa said...

Wow, those are cool. I can occasionally pick up purple sweet potatoes from the market here, but they are much lighter and kind of swirly. Yours stayed so pretty even after cooking!

Vegan_Noodle said...

I totally share your love for purple potatoes!! And that's my favorite way of eating them!

kree said...

Oh wow those look fun! Do they taste the same as other potatoes?

Alicia said...

I love purple potatoes! But unfortunately, I haven't seen any at the market this year...

Bianca said...

Oops! That last comment came from me. I was on a work computer and logged in to someone else's account.

ChocolateCoveredVegan said...

I get overly excited every time I see a purple food. Don't know why, but they just make me so happy :o).