And I use baby Yukons for the salad because their buttery flesh stands up to the sharp vinaigrette and chopped bacon.
Purple potatoes sometimes called blue potatoes , including purple Peruvian fingerlings, stand slightly apart in taste and texture. They have a nice earthy flavor, but their relatively low moisture content makes them drier, almost like a russet. This means that purple potatoes are more likely to fall apart when cooked, so you need to pay extra attention when braising or boiling them for salads.
Many cooks like to toss together two or three small potato varieties for a colorful dish. And I do, too—but with a few caveats. Baby reds, whites, and Yukon Golds all have similar textures and cooking times, so they cook beautifully together.
Fingerlings, with their odd shape, tend to cook at a different rate and are best cooked alone. So are purple potatoes, which fall apart more easily when boiled or braised.
Roasting is the one technique where you can mix all varieties with no worries, as they roast more or less at the same rate. For the most part, these new-sounding spuds are actually antique varieties thus referred to as heirlooms that are coming back into fashion. For cooking purposes, heirloom potatoes tend to range from small to medium, with low to medium starch content.
They are perfectly suited to all the recipes here. But neither term is accurate. This is because every potato plant produces full-size spuds along with a few smaller ones, which are mature and fully grown, just not as big as the others.
They have paper-thin skins and are as perishable as spring onions and summer squash. This process, called curing, thickens their skins and heals minor bruises incurred during harvest, making them last longer.
Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. We roasted Adirondack Blue, Purple Creamer, and Purple Majesty potatoes and found that all the samples tasted quite earthy and that they ranged in texture from fairly smooth to very grainy.
Despite their differences, all three varieties seemed similar to Yukon Gold potatoes, a medium-moisture, medium-starch variety. To further explore how their starch levels would affect their use, we made home fries and gnocchi using russet, Yukon Gold, and the three types of purple potatoes. While all the purple potatoes made acceptable home fries, the purple gnocchi were dense and gummy across the board, due to their low starch levels.
I love purple potatoes so much! They always get the 'wow' look when you serve them. I love them sliced thin on a pizza. Thank ya so much Lori! And yessss exactly they are so stunning, add such an awesome pop of purple color and are healthier too!
That's cause the grocery stores tend to carry the same exact few varieties but yesssss there are soooo many! And ya gotta try the purple ones I think I love how vegetables can be so absolutely stunning without having to do much! Great photography! I have been trying to look for purple potatoes in Australia but they are proving to be elusive. I know they are so delicious too! Thank ya so much Amy and I'm sending ya my very best find some purple potatoes in Australia vibes :! Hope ya find some soon and I'd absolutely love to see them when ya do!
And absolutely positively agreed on the stunning-ness of veggies :! This is such an interesting and stunning post! Your images are beautiful and all the info you are providing is so good! I am so intrigued to use purple potatoes again, when I had in the past I did not appreciate how wonderful they are. Thank you so much for the lovely post. Absolute pleasure Jenny! Really flattered and honored to read your super sweet feedback :.
Thanks so much for your comment! So excited to find this recipe as I love purple potatoes. We get them at our local farm stand and I wanted more info. I added lemon wedges to them as you suggest and so good. I baked them with lemon wedges and added some zest and they were a hit. Amazing Eileen! So stoked to hear that! The lemon juice helps them retain their purple-licious color :. Thanks so much for the sweet feedback! Okay, I am totally in awe over your incredibly gorgeous photos!
I had no idea purple potatoes were so much healthier than russets. I have always been drawn to them because, well, they are purple! Thank ya so much Aleta! And yessss they really are healthier - what gives them their pretty purple-licious color also acts as an antioxidant Potatoes are always delicious.
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