Aside from the greens, urge your peers to add-on their blues!
All Blue potatoes are probably the most direct descendant of potatoes found almost 10,000 years ago high in the Peruvian Andes mountains, and likely smuggled into the United States from Peru in a diplomatic pouch around 1957, delivered to Sylvan Ambrose Hart who cultivated them. The blue potato is also proving a hit across Ireland since it was recently introduced to the market by a Dublin family which has been growing vegetables for 200 years.
With a genetic flaw in these gems, a mutation in the P locus of their chromosome sequence, this results in giving these humble spuds a natural plus, the production of an antioxidant anthocyanin, a flavonoid 3',5'-hydroxylase.
Apart from the potential health benefits, it is its nostalgic appearance, a deep nutty flavour, and a heavenly texture that captured my attention. As the starch swells in the vigourous heat of dry sauna, each granule explodes into a creaminess that could almost mask its heavily fat laden mashed cousins. The salty grains further enhance the natural nuttiness of these gems..
~ Simple Roasted Royal Blue Potatoes ~
3 lb Blue Potatoes, washed and quartered, and thoroughly dried.
~1/3 cup Olive oil, enough to coat all potato wedges
3 Tbs fresh herbs, coarsely chopped (mixture of your favourites! I used rosemary and thyme)
4 clove garlic, minced
freshly cracked black pepper
1. Preheat your oven to 400 degrees. Line a roasting pan with parchment paper or aluminum foil.
2. Place the quartered potatoes on the roasting pan. Drizzle the oil and chopped herbs over the quartered potatoes, and shake the pan until the potatoes are evenly coated. Do not add the minced garlic at this stage.
3. Roast the potatoes uncovered for 20 minutes. Shake the pan at the 20-minute mark maneuver the potatoes, then roast for another 15-20 minutes.
4. Check the potatoes, and when the potatoes begin to colour, add the minced garlic, shake the pan again to evenly coat the potatoes in garlic, and roast for another 10 minutes, or until golden and crispy.
For an extra indulgence, tasty bits of crispy bacon wouldn't hurt!