fork-crushed purple potatoes
Because, 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. 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.
No, being my needling, fussy self, I wouldn’t make this dish until I found purple potatoes. According to NYMag.com, 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 opentable.com) him to cook a celebratory dinner for both our first (at Blue Hill) and second (at Grammercy Tavern) wedding anniversaries.
All 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. I know what you’re thinking–a fancy restaurant chef with a accessible but original recipe? That’s why we love him too. The purple taters are boiled, peeled, fork-crushed and mixed with shallots, lemon, olive oil, parsley and sea salt. But here’s the coolest part: the lemon juice makes them brighter. All the spots that got hit with the lemon juice became lighter and brighter, more fushia/beet-colored and less purple.
In short, it was stunning. So, if you find some at one of your markets, make this. 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.
Finally, some pictures of onions and potatoes, oh and one short-lived iced coffee, from last weekend:
One year ago: Potato Rosemary Bread (I have been craving exactly this all week–uncanny!)
Michael Anthony’s Fork-Crushed Purple Majesty Potatoes
Adapted from New York Magazine
Serves 4
1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.
How beautiful! I love it. Great pics, Deb!
purple potatoes might be my favorite potatoes. although they don’t roast well, sadly.
lovely, lovely pictures! I’m absolutely dying for our farmer’s market to start back up again…
Deb, I hopped over here just this moment to send along this recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29712,00.html
A while back I remember you made a bran muffin recipe with a “meatover” title and someone commented that they thought you had made little meatloaf muffins. Well, problem solved, Rachael Ray beat all of us to the challenge :D too funny…meatloaf muffins…
I have awarded your blog with the E award! Feel free to check out my post to get the badge! :)
If this weekend’s market is as un-qpring-like as last weekend’s was, I’ll have to ieep an eye out for these purple potatoes, this dish looks great! And I’m with you, it definitely needs purple potatoes, what a great burst of bolor. I went to the greenmarket last week too and all I came away with was a bag of onions and a cabbage, which I tried to convince myself was both green and leafy enough to deel like spring. It didn’t wori. I’m really jnnesing for fresh asparagus here!
Wow, this looks amazing! I can’t wait to try this recipe out with potatoes at our first farmer’s market of the year!
I get Adirondack blue and Adirondack red potatoes from the farmers market every week. I love how colorful they are. It makes eating more fun! My mashed potatoes, home fries, and oven-baked fries look like colorful rainbows.
That recipe looks so nice and fresh tasting. I can’t wait to find some purple potatoes! Great pictures!
In France, this very old variety of potatoes is called vitelotte, and is recently back in our markets as well. A very surprising color, and purple couloured fingers after peeling them raw :))))
oh this looks great! I’ve seen purple potatoes at Trader Joes. I’ll have to try this one! thanks :)
Wow! So vibrant. Really, really beautiful.
wow. your photos are incredible!! I just might make these to see the purple goodness in my own home. :)
i’ve got to find these over the weekend. pretty food!
i’m confused as to how you got that chef to cook for you on your anniversary(s) at 2 different restaurants via open table… i missed something – but i am curious!
We used to grow purple/blue potatoes when I was in middle school and high school, and given that I’m now graduating from college, I’m quite certain that they’ve been around since before 2006.
WOW! Those are some purple potatoes. I have seen purple eggs around here (Also called century eggs=GROSS!) but we never get purple potatoes. I’ll keep hoping!
Purple potatoes are so much fun to serve to kids! They love the color and will, typically, eat them up because of the odd color.
Personally, I love the surprise factor on an adults face when they see something of that rich color on their plate. And, bottom line, those potatoes are yum.
Claudia, I think that she meant that by inviting him, they made reservations at opentable.com at the restaurants where he was cooking. Sounds like he transfered to Grammercy Tavern sometime inbetween 2006 & 2007!
The potatoes look beautiful by the way. And that first picture is amazing.
Love, love, love your pics – so much so that I just ordered (6) 8×10s for my new kitchen! Landlady doesn’t let you paint over the plain eggshell paint? No problem, just use Deb’s pics as color :)
What good timing! Last year, my CSA packed some purple potatoes and I was kind of perplexed as to what to do with it. Now I just have to wait patiently for them to show up again :)
Thanks!
http://www.organik.co.nz/maori_spuds.html – native Maori potatoes in NZ, and there are purples ones there
http://www.koanga.org.nz/pages/solonaceae.html
We have the above kind of purple potatoes available here in NZ – they are usually called Heirloom or Heritage potatoes
Here is a US based supplier of some:
http://www.growmaster.com/growmaster.com/2008%20Offerings.html
And and interesting article about diff colours in veges
http://www.culinate.com/articles/features/plant_color
Just so your readers don’t get confused- that particular variety of purple potato was developed in 2006. Purple potatoes themselves have existed for centuries in the Andes and are used in Peruvian cuisine.
Purple potatoes actually do taste different than regular old potatoes, so good thing you waited. Not like I, ahem, did a taste test or anything my making boiled and mashed of both regular and purple and trying them (both blindfolded and not blindfolded). Nooo, no, I am sooo not that dorky.
Beautiful pictures! Thank you!
yum! you did better than me at the union square market today. it was 80% flowers!!!
Ooooh, I’ve never used purple potatoes, they look amazing! Not many things in nature are purple. So vibrant and brilliant, must be incredibly flavorful as well. I must find them!
- The Peanut Butter Boy
Such beautiful colors in your photos! And I’m amazed about the effect of lemon on the potatoes–the color really is out of this world.
Ohhhh….our farmer’s market had purple potatoes and I wanted to get some so badly last weekend. Alas, I did not. I may have to go back this weekend, and pray that they still have some, so that I can try this recipe out. Thanks, Deb!
Those are the most strikingly vivid pictures. Just gorgeous.
Looks tasty. I also just passed some purple potatoes at the farmers market, but really didn’t know what to do with them. Now I do. I will be making this the next time I run across some.
Can you use blue potatoes, are they the same? I am not a potato expert so I don’t know if theres a difference. Looks great by the way! I love love love potatoes….
The color alone makes the whole experience worth it. Although, I’m also wondering what these potatoes taste like. For some reason, the blue color is too tied up in my mind with the taste of blueberries, so I just didn’t have enough adventurous spirit in me today to buy them when I saw them at the market. And especially the picture with the fork — it totally makes me think of sugared blueberries, and… mmm…….. :)
Spectacular… and almost completely unattainable to me! Purple tatas… what will they think of next. I totally HEART your photos here (esp that one with the fork close-up – using the Tamron macro??) and am about to trawl through the recipes to get inspired. Sigh. I wanna visit the Union Square Greenmarket (wherever the hey that is?? Where am I?? I’m lost in cyberspace??). My little Aussie bush supermarket specialises in washed or unwashed plain spuds. Ah well… a girl can dream…
BB
Amazing photos as usual. I’ve been disappointed by the lack of ramps and fiddleheads and other springy goodness at the USGM. Rather than come home empty handed, I went with sunchokes and beets instead. Maybe this Saturday?
Those are the most tantalising pictures I’ve ever seen. They look YUMMYLICIOUS. Sadly, those purple potatoes cost a bomb in this part of the world I’m living. So, maybe just maybe, I’ll try it once. On a brighter note, your site has most gorgeous pictures of all. I’m hooked. THANK YOU!!!!!!!!!!
I, too, bought some purple potatoes at the not-so-greenmarket last weekend. They’ve been loitering on my counter-top, waiting for me to call them over to the stove, hoping I’ll coax them into something delicious. For my part, I’ve been stumped. But I got some shallots from the same farmer and some inspiration for you. Bingo.
Ah Lana you have cleared something up for me. I didn’t think I liked purple potatoes but I’ve only ever roasted them thinking it was the right thing to do… Now I hear that they are no good roasted I am tempted to try them again!
The pictures are beautiful. The dish looks so simple and good. Can’t wait to try it.
That dish certainly DOES look stunning!!! GORGEOUS!!! I have yet to find purple potatoes at my local Whole Foods, OR at the farmer’s market – hopefully soon!!
Golden delicious apples are among my favorite apple varieties :0)
Don’t those look amazing! I think I saw some smallish purple potatoes in the grocery stores here last week… gonna have to give this a try. And there is nothing quite like a visit to a farmers market to signify that spring has definitely arrived! Thanks for the great reading…
Wow. Amazingly gorgous photos, easy but luscious recipe, and a fabulous story. Now all I have to do is track down some purple potatoes! (And yes, I totally relate to feeling gipped at the farmer’s market last week. I want me some asparagus and peas!!!)
Mmm…love this recipe! So simple, so colorful and such a great use of this potato!
This food looks like Mardi Gras. :o)))))))))))))
Look divine! yum!
I have to learn to cook. I’m getting married!
looks wonderful.
we recently bought purple potatoes as well. and they tasted so … potatoey. no idea, i think with the colour and all i was expecting something different. as they look so different and all :)
but stunning to look at for sure. like your recipe a lot.
Gorgeous photos! And the recipe is simple, but looks delicious.
Yum! And beautiful to boot! I made a pot pie with some purple potatoes for Easter and while the finished dish was pretty good, those leftovers were quite funky looking! ^,^
Happy Spring! Today is the most beautiful day in NYC yet!!
How gorgeous is that on the plate! Very spring~~
You’d better pick up some of those long red onions! I am obsessed with torpedo onions. They’re my favorite part of spring. They make the best and prettiest savory tart filling, especially if you include the green parts. :)
Okay. Beyond stunning. When I first arrived here today – I thought I clicked the wrong site – bc I thought I was seeing a brilliant picture of purple flowers. Then I realized it was food. So beautiful, once again. I’ve never thought to try these, but now am intrigued. A possibly dumb question – do they make your tongue/teeth purple? ;)
What, Jocelyn’s getting married?
You’ve outdone yourself, this is gorgeous! It looks delicious and the photography is giving La Tartine a run for her money.
I love the bright colors in this dish (which you captured beautifully, as usual) … The purple and green together sort of makes me feel like spring, even if there are only potatoes in the greenmarket. I happened to be in NYC a few weeks ago, and you are so lucky to have such a wide selection!
How fun! I have NEVER heard of purple potatoes before. The dish looks gorgeous. I have got to keep my eye out for some of these.
This looks amazing. But…peel them while still warm? Really? I’d love to make these, so tell me if you think it’s really necessary… Can purple potatoes be peeled pre-boiling? (Man – if I had a synonym for boil starting with a p, that would have been a fun alliteration.)
If anything else, it’s just a gorgeous dish!
The picture you title ‘mystery, wrapped in an enigma’ shows dried lotus seed heads. The holes you see used to be filled with lotus seeds : ) http://en.wikipedia.org/wiki/Lotus_seed
Amazingly vibrant colours!
I always thought that purple potatoes were from Central America, though I’m sure that much genetic fiddling has happened over the years in laboratories. I made a purple potato salad once and it was brilliant.
Wonderful colors. Your photographs are magnificent.
These are beautiful!!
I re-blogged them on http://www.ffffood.tumblr.com :)
Sues
Is Union Square Market open Saturday and Sunday now??
You always come up with the most interesting things on your Make This list! I love it! Great job, Deb!
I’m going to wait for the purple potatoes! Nothing else will do, even if it’s just for the appearance. They are beautiful. I love crushing potatoes in this way too, it’s the perfect balabnce of much and toothsomeness.
Yup. I’m in love!
Wow! Those look awesome. I definitely thought purple potatoes involved food coloring, but it’s pretty cool to learn that there are actually purple ones out there!
That is suchhh a deep purple! I have never seen a potato with that deep of a color before! Beautiful.
Wow, that is colorful! I’ve never heard of purple potatoes – do they taste the same as regular ones?
I made them tonight! They were FANTASTIC! I suspect even my finicky 11 year old will like them; particularly watching the color “bloom” when you add the lemon juice! My local co-op carries them almost all the time so I’m in luck!
Update: I roused my purple potatoes from their extended slumber in the counter and whipped these up tonight. I didn’t measure anything, just seasoned to taste. I’m enjoying the clean flavors and the catchy colors. I’ll definitely turn to these again — perhaps as a conversation-piece side dish for a dinner party…
I’ve seen purple potatoes at my local stores so I can’t wait until I find them again to try this recipe.
Oh, man, I LOVE purple potatoes. We have some great Adirondack Blues at our Farmer’s Market…they are delicious and gorgeous to look at, too. I love the pop of green parsley against the deep purple…lovely!
I am swooning over your photos, my dear. Gorgeous! Entirely worth the wait for purple potatoes, I’d say.
Made these delicious potatoes tonight after shopping at our local farmer’s market. They were delicious and my plate of purple potatoes, fresh roasted asparagus from the Delta and wild salmon looked beautiful. The color scheme was amazing!!
This looks delicious! I’m pretty sure that the Peruvians would argue that they were the first to discover the purple potato thousands of years ago!
The purple potatoes look amazing, Deb. This is a great recipe because not only are is it beautiful it is also really high in antioxidants as you mentioned. If you let the potatoes cool a bit the starch in them crystallizes and sugar and insulin levels don’t spike up and the resistant starch seems to help with fat burning up to 24 hours later. Not bad for pretty potatoes. Take a look at http://www.chefmd.com if you are interested in more
Hey ….I am just SMITTEN…..I grew purple potatoes in my garden this year ….My first ever hearing of or seeing them…cant wait to try the recipe.
For those who were curious, blue potatoes work great with this; they’re just not as brilliantly bright as Deb’s purple ones. But the lemon juice still spikes the color. We just tried this with some Blue Corolla potatoes. Ultimately, they ended up a nice combo of light purple, deep purple and pink. So even if you can’t track down purple ones, try some of the blue ones and you’ll still be delighted with the presentation and the flavor.
I have fresh purple majesty potatoes that we are digging now. Along with some fingerling’s. Maybe we can ship them to you. We have plenty to sell.
If interested send email to bobthebroker1@hotmail.com
Curtis, Nebraska
Drop dead gorgeous</3 :}!!!!!!!
So, I thought I bought purple potatoes at the market the other day, came across this recipe, and was pumped. However, as I started to mash the potatoes, I realized that they were purple-SKINNED taters. The fantastic news is that this recipe tastes amazing with regular old new potatoes. In fact, it is now my go to recipe for cooking them! So, if you can’t find the purple ones, the white/red/purple skinned ones will do.
OHmgtheseweresoooodelicious. i must say, i wasn’t expecting much beyond a gorgeous-looking dish, but the flavor was super. i bought the potatos from the farmer’s market on carroll the other day, not knowing what to do with them. googled “purple potatoes” and your recipe came up. since i trust you, i went for it. you did not let me down. thanks!
I just bought these at King Soopers. 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. Finally, they just rang them up as new pototates but changed it to $2.99 a pound. 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. 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. 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. The flavor and texture was very nice. It made for a different side dish for our supper. My 7 year old was pretty wary of the dark purple and was unwilling to taste.