Best Michael Anthonys Fork Crushed Purple Majesty Potatoes Recipes
PURPLE MAJESTY FORK-CRUSHED POTATOES
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 smittenkitten.com. 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...
Provided by COOKGIRl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: If you prefer, the potatoes can be boiled first in their skin then peeled.
- Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.
- Drain.
- Place the potatoes back in the pot and using a fork, mash the potatoes.
- Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.
- 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?!
- This concludes this week's science experiment.
COLORFUL ROASTED BEETS & PURPLE POTATOES
When I go to Lancaster I get to take home some awesome purple potatoes which are not only neatly colored, and have a slightly sweeter and more distinctive taste than a regular potato. I had 4 small ones and some beets I picked up for cheap, so I whipped up this inexpensive and delicious side dish that is very pleasing to look at as well as eat! This would make a nice starch for a balanced meal with some tofu and greens, or side dish for Thanksgiving. (Re: new site setup-- there's like 20 different holidays listed, but no Thanksgiving, THE cook-off holiday...? huh?)
Provided by the80srule
Categories Potato
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the beets and potatoes, and cut the potatoes into quarters or thirds, but don't make the pieces too big.
- Peel the beets and cut into slices or chunks.
- Put the cut beets and potatoes into a large zipper bag with the olive oil and seasonings (the ones I listed or another kind you like) and leave some air in there, zip it, and vigorously shake until all the pieces are evenly coated with oil and herbs.
- Lay the pieces out into a large baking dish (like 9 x 13) so most of them lay flat. Bake at 425F for 50 minutes.
- Putting a foil vent over the baking dish might speed it up but I haven't tried it yet. But I like to bake for 50 then put the broiler on for 5 minutes so the potatoes crisp up nicely.
Nutrition Facts : Calories 82.7, Fat 6.9, SaturatedFat 0.9, Sodium 329.9, Carbohydrate 5.2, Fiber 1.1, Sugar 4, Protein 0.9
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