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It made for a different side dish for our supper. I boiled them until tender, mashed them slightly with the side of a knife, and sauteed them with a little olive oil, cinnamon, and a sprinkle of granulated sugar in a saucepan until the potatoes were a little candied. So, while I was cooking, she went on google and searched to see if they were actually a food item and not just some weird thing someone might just have made up. When we were driving home my daughter said she would not eat something that the King Soopers people could not recognize and would not eat them until we googled them. Finally, they just rang them up as new pototates but changed it to $2.99 a pound. My 7 year old was worried that when we went to the self checkout we couldn’t find them in the list of produce on the computer screen and the two employees who tried to find them could not find them in order to ring me up. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Remove potatoes from pot, and peel them while still warm. In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Michael Anthony’s Fork-Crushed Purple Majesty Potatoesġ pound Purple Majesty or other purple potatoes, washedĦ tablespoons good extra-virgin olive oil (we used half, and it was plenty for us) One year ago: Potato Rosemary Bread (I have been craving exactly this all week–uncanny!) If you don’t, I suppose you could use any old small or fingerling potato, you know, if you’re not a royal pain in the butt like me.įinally, some pictures of onions and potatoes, oh and one short-lived iced coffee, from last weekend:
So, if you find some at one of your markets, make this. All the spots that got hit with the lemon juice became lighter and brighter, more fushia/beet-colored and less purple. But here’s the coolest part: the lemon juice makes them brighter. The purple taters are boiled, peeled, fork-crushed and mixed with shallots, lemon, olive oil, parsley and sea salt. I know what you’re thinking–a fancy restaurant chef with a accessible but original recipe? That’s why we love him too. According to, this potato was developed in Colorado way back in ancient times 2006 using “natural cross-breeding techniques that somehow results in a superspud containing freakishly high amounts of antioxidants.” Apparently, these purple nuggets found a fan in a chef named Michael Anthony who–although I am not the chef-gazing type–we like enough to have invited (heh–by way of ) him to cook a celebratory dinner for both our first (at Blue Hill) and second (at Grammercy Tavern) wedding anniversaries.Īll of which is to offer you a very complicated introduction to a very uncomplicated dish created by Anthony to show off the awesomeness that is Purple Majesty Potatoes. No, being my needling, fussy self, I wouldn’t make this dish until I found purple potatoes. Yes, I said required–what? Oh, you think you could use just any potato? That dark, reddish blueish hued tubers are not a prerequisite to this dish? Well, I say you sound exactly like Alex and Alex is wrong, too. īecause, you see, I’ve had a simple recipe for purple potatoes bookmarked for nearly a year now, but before last weekend, had yet to run into the purple potatoes required to make it. If there is any singular advantage of having a Cook This list with bullets numbering into the hundreds, its that one always has an idea of what can be done when they finally make it to the Union Square Greenmarket on the most stunning, spring-like Sunday one has seen since forever only to find that it was not filled with the ramps and leafy things of one’s spring Greenmarket fantasy but onions and potatoes as far as the eye can see.
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