Many folks never hear of a purple potato before they come to Veritas for the first time. In fact, there are many purple vegetables and, as a general rule, darkly colored foods such as the purple ones are very good for you. There are purple varieties of potatoes, carrots, onions, kale, lettuces and cabbage, among other things. Usually, these dark veggies have a higher nutritional profile than their lighter-colored cousins and often have a (much) lower glycemic index, too. This is the case with potatoes. Yellow and red potatoes aren’t forbidden but just be aware of the difference between the types and then make the best decision for you and your family. There can be more natural sugar in light-colored potatoes and they will have a higher glycemic index than purple ones do, not to mention a sparser nutritional profile.
Often Natural Grocers will stock the small, very dark purple potatoes in a bin. When they have those, I stock up! They are delicious and I know that very dark purple color means good things in terms of antioxidants and other nutrients for my body. I don’t even peel them! Really, I never peel any potato anymore. No need. And, there’s a lot of nutrition right there in that skin. Just wash them well.
There are many varieties of purple potatoes. At Sprouts you can usually find bags of 3 different colors of baby potatoes one of which is purple. When Natural Grocers is out I will buy them this way and just use all the colors.
In this post I have written out how I season and roast purple potatoes AND the recipe for my potato salad (yet another way to use our homemade mayo). Both are delicious and make a great side for just about anything– but especially for grilled meat.
Purple Potatoes: Ranch-Seasoned and Roasted
- 2 C potatoes cut into ½ in cubes
- 2 ½ Tbs avocado oil coconut oil, ghee or pastured lard/tallow
- 1 Tbs VK’s ranch seasoning mix
- Preheat oven to 400 degrees.
- Cube up potatoes and set aside.
- Get out an oven-proof dish (such as glass Pyrex or Corningware) large enough to spread all the potato cubes out a bit.
- Place the fat you’re using in the dish. If it’s a solid fat such as ghee or coconut oil you don’t need to melt it down. Just place it in a few different spots and it’ll melt in the oven.
- Put your potato cubes on top of the fat and then sprinkle your seasoning over top, evenly.
- Place potatoes in the oven, uncovered, for 6 to 8 minutes.
- Then, remove dish and turn all the potatoes with a spatula to coat everything with fat.
- Place potatoes back in the oven for about 30 more minutes but be sure to turn the potatoes every 10 or 12 minutes so they don’t stick to the bottom.
- After you’ve turned the potatoes 3 times test one cube to see if they’re cooked through. If not, give them some more time in the oven. When they’re done to your liking, serve and…
Purple Potato Salad
- 2 ½ C potatoes cut into half-inch cubes
- 3 Tbs fat avocado oil, ghee, coconut oil, pastured lard or tallow
- 1/3 C VK’s homemade mayo
- 1 Tbs yellow mustard if you prefer a more vinegary taste, add more!
- 1/4 sweet relish Sprouts has a clean, organic brand sweet relish
- 1/4 C Bubbies fermented dill relish and about 5 drops stevia Phase 1
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 whole green onion scallion, thinly sliced
- add some cubed cucumber
- add a diced hard-boiled egg
- add some sliced celery
- Cube up your potatoes and put them in an oven-proof dish with the 3 Tbs of fat. Roast them in a 400 degree oven for about 30 minutes, turning every 10 minutes, until they are tender.
- Meanwhile, make your “dressing.” In a small bowl mix together your mayo, mustard, relish, green onion and all seasonings (as well as any extras you like). Set aside.
- When your potatoes are done place the hot cubes in a larger serving bowl. Let them cool for about 15 minutes.
- Pour dressing over warm potatoes and mix to combine. Don’t stir them too much or the potatoes may begin to break down. You don’t want mashed potatoes ? Leftovers will keep in the fridge for several days and are delicious served cold.