Yes, loving them . . . those Purple Potatoes! And who wouldn’t? The color, alone, makes me happy. OK, maybe it’s my inner little girl who is talking, but seriously, they are irresistible! My local health food store had them for sale and I just had to have some. So glad I bought them too!
It is generally assumed that the deeper and richer the color of any fruit and vegetable, the higher it’s nutritional value. Well, the purple potato is proof of that rule. Compared to it’s white-fleshed siblings, it is seriously superior in nutrition. Purple potatoes are rich in antioxidant phytochemicals. It’s deeply colored blue or purple color is due to the antioxidant known as anthocyanin. This compound is what gives blueberries and pomegranates their color too. Anthocyanin is best known for its immunity boosting and cancer fighting properties. It is also known to have impressive anti-inflammatory properties which possibly can help lower the risk of hormone-related diseases. Another benefit of the purple potato is its therapeutic effect on capillaries and blood vessels. This indicates that purple potatoes help lower blood pressure.
WOW . . . and I was simply impressed with it’s color!
So, if the purple potato is such a powerhouse of nutrition compared to the standard white potato, what does it taste like? Well, the truth is it is remarkably similar. Some say, it has a slightly nutty flavor and a creamier texture than the standard spud. I couldn’t agree more!
Purple potatoes are ideal for baking, mashing, pan frying, roasting . . . really anything you do with a standard potato. But again the color just takes it to a different level. They do say, “we eat with our eyes too!” . . . So color me purple!
When cooking purple potatoes,as well as other varieties of potatoes, try to keep the skin on when cooking. This helps to seal the nutrients and moisture into the potatoes. The skin of any potato is rich in fiber and contains vitamins and minerals. In particular, the skin of purple potatoes have an abundance of vitamin C, polyphenols and potassium. Seriously now . . . who would really want to peel all that goodness away?
I roasted mine. Simple . . . purple potatoes halved, drizzle of olive oil and a sprinkling of coarse sea salt. Out of the oven, dipped into aioli and eaten straight up! Good food . . . really simple! Next time, I am planning to boil them, roughly smash them with a fork, add fresh parsley, drizzle a vinaigrette on top and dive in. How are you going to prepare your purple potatoes?
To adding more purple into your diet . . . one perfectly purple potato at a time! Hugs, M.