Simple, yet delicious! After cooking school, I have really come to appreciate each individual ingredient and I really believe that this recipe below highlights the beauty of these potatoes! Instead of coating them in sour cream or yogurt, I decided to keep this recipe light with a burst of fresh herbs.
These purple potatoes have long been considered the food of gods. Today, purple potatoes are now grown in thousands of varieties in the US. According to the USDA, potatoes with the darkest colors have more than four times the antioxidant potential than other potatoes.
According to Dr. Oz, purple spuds score as high as Brussels sprouts, kale or spinach on the antioxidant power scale. These potatoes are also a good source of complex carbohydrates, potassium, vitamin C, folic acid and iron. These Purple potatoes are available year-round, but less so January through April.
This recipe below is the perfect side dish to any grilled meat and a great pop of color to any table!
Summer Herb Potatoes
- 3 pounds baby potatoes, halved
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped chives
- Cilantro or chive flowers for garnish (optional)
- -Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- -Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, season with salt and pepper, to taste. Gently toss to combine.
- -Place into oven and bake for 25-30 minutes, or until golden brown and crisp.
- -Mix in the chopped herbs. Serve warm and top with flowers.