Crushed Purple PotatoesAngie McGowan
This is a really simple recipe for purple potatoes that is sure to impress. For this recipe, I used some small round Peruvian purple potatoes that I found at my local grocery store. After roasting, they are crispy on the outside, and soft and delicate on the inside. I crushed them right after they came out of the oven, and sprinkled them with freshly chopped parsley. You could use any fresh herbs that you like, such as rosemary, oregano, basil or chives. You can also add grated garlic for extra flavor. I just wanted to show you an example of how wonderful these little potatoes are made in a very simple way. Purple potatoes, which are not only attractive, also contain a powerful antioxidant that provides their vibrant purple color. Serve these potatoes with a slow cooked crockpot pot roast.
Crushed Purple Potatoes Recipe
2 1/2 lbs round purple potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
freshly chopped parlsey, about 3 tablespoons
1. Preheat oven to 450 degrees. Place potatoes on cookie sheet. Add olive oil, salt and pepper. Toss to coat. Roast potatoes at 450 degrees until fork tender, about 30 – 40 minutes, depending on size.
2. When potatoes are done, remove from oven and crush with a fork or a potato masher. Sprinkle with freshly chopped parsley and serve.