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
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.