From Too Many Chefs - www.toomanychefs.com

February 11, 2005
Pommes Vitelottes à l'Ail

tater salad 2.jpgA.k.a. Purple Potatoes with Roasted Garlic. How can you go wrong? It's colorful. It's loaded with flavour. It's a heavenly side dish.

You may have noticed the purple taters in my earlier post about stuffed pork cutlets. (Barrett did!) It was the first time I had tried these darlings and they went very well with the pork. However, it was not until the next day that I added the final touch to them that took them from being a basically interesting looking vegetable to a sublime dish. They were halfway there with the pork, but needed an extra push from a dollop of crème fraîche and a spoonful of chopped chives. Absolutely delicious and pretty to boot.

tater salad.jpgIt's so pretty I took two photos of it. That way we can make a very simple recipe look longer, right?

Take one head of garlic, as fresh as you can find. Cut the top quarter off a the head, place it on a piece of tin foil, drizzle it with olive oil, sprinkle a little salt and pepper and thyme on it, wrap it and place it in a hot oven (200c) for about 45 minutes to an hour. When you can smell that good roasted garlic scent, take it out and try to pierce one of the cloves with a knife point. If it's tender, it's done.

In the meantime, boil your purple potatoes until tender in salted water.

When the garlic is done, squish a few cloves into a small quantity of olive oil. (How much depends on your love of olive oil and garlic and the amount of taters you are cooking.) Add salt and pepper and use a fork to mash the garlic and stir it into the oil.

When the potatoes are done, drain them, slice them thickly and immediately toss them with the garlic and oil mixture. Taste them for salt.

Pile them on a little lettuce with some tomatoes (it looks nice) and add a dollop of crème fraîche or - even better - sour cream and a teaspoon of chopped chives. Grind fresh garlic over the whole shebang.

When you eat, make sure you dip each slice of potato in the chives and crème fraîche or sour cream. It sounds too simple to be a recipe, but it really is delightful, hot and cold, salty and garlicky, very satisfying on a cold winter night!

Posted by Meg in Sussex at February 11, 2005 4:12 AM | TrackBack
Comments

Purple potatoes are just beautiful. They're one of the only purple foods I know that don't wuss out on you and turn green when you cook them.

Posted by barrett on February 11, 2005 at 7:08 AM

Agreed, they are beautiful. Also, is it just me or do they seem to have more flavour than the usual ones? (It's probably just me - I saw a science show for kids a few months ago where they demonstrated just how much the color of a drink affected the kids' perception of flavor. Very funny when they found out that all the drinks were the same, despite their having very strong favorites!)

Posted by Meg in Paris on February 11, 2005 at 9:00 AM

I bought these potatoes at Thanksgiving. They were included in a small bag with white and red potatoes. They do taste different than white potatoes, more gamey I think.

Posted by Sue on February 11, 2005 at 5:08 PM

this is beautiful! i tried to make purple potato gnocchi once and they just turned out gray :-( but then again i don't have much luck making gnocchi regardless of the color potato...

Posted by cucina testa rossa on February 12, 2005 at 4:43 PM

They seem slightly sweeter to me than regular potatoes. The flavor really comes through in blue potato chips. Also the skins are slightly tougher with a bitter, gamey flavor that is nice.

They keep their color best if you boil or bake them whole in the skins. Then when they are cooked through, you can peel and/or cut up to your heart's content.

They also make pretty, if unexpected, mashed potatoes.

Posted by Barbara on February 13, 2005 at 11:01 AM

They were certainly a hit at the party I hosted last night for the blog's one year anniversary. The funniest comment was from my friend Owen who cried, "But I'm IRISH and I've never heard of purple potatoes!!"

They have a very good texture for potato salad and hold together very well. Also the earthiness of the skins is well complimented by strong flavours like roasted garlic and peppery olive oil.

Posted by Meg in Paris on February 13, 2005 at 11:54 AM

Barrett, which purple vegetables turn green when you cook them?!??

Posted by Meg in Paris on February 13, 2005 at 11:55 AM

Just about every purple leafy vegetable loses its color or turns green when cooked in my experience unless you very lightly cook it.

Purple broccoli, and purple kale were the ones I was moxt proximately thinking of.

Posted by barrett on February 13, 2005 at 5:29 PM

Where can i buy this purple potatoe? is it seasonal?

Posted by Rhonda on January 15, 2006 at 12:34 AM

you can buy them at Fresh Markets the world over


Posted by debbie on December 22, 2006 at 4:14 PM