Who knows if they would have let us on a plane with these. At first I thought they were beets. Perfect potatoes, for a perfect dish, makes a perfect entry for a perfect event. But these aren’t ordinary spuds; these bumpkins, each small enough to hide in my clenched fist, are the sapphires in the crown of the nightshade family. Susan--Those are gorgeous! 2 1/2 tbsp olive oil I love the colour and the flavours sound wonderful too! Susan, I've never seen those potatoes here. This looks so amazing! and you have cooked it the right way just with a touch of herbsShn. It's the same pigment that colors grapes, berries and some other produce. Once in a blue moon. blue potatoes 1 Tbls. Reply. Blue certainly isn’t considered a typical edible color, unless we’re talking about Smurf snow cones! They are quite sweet, as well as hallucinogenic in color. They are drama queens, aren't they?--Rosa - Thanks. I can't get over potatoes being blue/purple. 1 lb. Reply Delete. Upscale farmers markets or supermarkets may be your best bet, although you might even be able to find them online; some growers of produce will ship. The color is true, too. My farmers' market has a beautiful variety of potato types: multiple fingerling varieties, different colors, bakers, roasted and mashers, so I have the opportunity of potato-experimentation frequently. !! : ). Replies. --Shn, you are adorable (and funny), you know. And I was told that ugli fruit is back in vogue (we read Eating the Alphabet in storytime this week). Their shape is pretty cool, but there are other white peach varieties with better flavor. I have just today harvested some blue potatoes I grew in my garden, and am looking forward to trying this.James, Very good recipe to try when youre eating blue potatoes for the first time - My husband and I picked some up at a local farmers market - I would adjust the salt content to your liking - We will be purchasing more blue potatoes next Saturday. I have never tried these potatoes. Dear Susan,I must say this is the most unusual potatoes I have ever seen! Far Hills, NJ 07931, https://www.justfarmed.com/wp-content/uploads/2020/09/roasted-blue-potatoes.jpg, https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg, Sweet Potato Curry with Bok Choy, Tofu and Caramelized Shallots, Acorn Squash Stuffed with Mushrooms and Goat Cheese, Butternut Squash Cupcakes with Cream Cheese Frosting. I’d love to try ugli fruit. The skins are a dull, brownish blue, not brilliant like the inside flesh. Copyright © 2007 - 2017 Susan L. Wolfe/ The Well-Seasoned Cook, I actually found a recipe for the seasoning in an old post written by the hostess of honor, Singapore Slush Sling - The Kitchn - August 2010, Zucchini Fries - The Kitchn - August 2011, Culinary Quick Stop - Potato Clam Chowder. Season with salt and pepper, and stir again. Perfect timing too, with the cooler temps these days. Here they are called Saphire Blues, but they can also be deep yellow cream inside instead of the purple/blue. How did you manage to keep the color? Thanks for the kudos. Cut the potatoes evenly in strips or wedges. A particular naturally occurring pigment, anthocyanidin, is responsible. Thanks for encouraging your readers to reach beyond the more ubiquitous Yukon Golds and russets. Bake for 35 minutes, or until tender, stirring several times during cooking time. Heat oven to 400°F. I should not have had to travel five hundred miles to find them, but there they were, a few onion-netted bags of them, tossed alongside the other potatoes I had come to purchase. 1 lb blue/purple potatoes unpeeled and cut into wedges --Hi, Kalyn. Wow, they are quite dramatic indeed!I've never come across them before. Serves about 4 as a side. --Welcome back, Patricia! Well I am in Australia and have just scored a big bag of them. But they are so cute. Call it karma.And karma calls for a celebration. :), I want purple potatoes....They looks so pretty - and I had no idea they would retain their color so well. potatoes, 730 Hyslip Avenue : )--Hi, Katie! Scott and I had stopped at a supermarket in Freeport, Maine, on our way home from vacation last month, specifically so I could find the famous Maine potato I coveted for inclusion in a recipe for New England clam chowder. 2 tsp smoked sweet paprika While potatoes are roasting, combine spice ingredients mixing well. Saturn peaches have been available in my area for years now. Hope you find them. This is such a striking dish. I love them. The most unusual thing I've seen around here lately are Saturn peaches. I’d like to serve them again, so I’m really going to keep my eyes peeled.--Sra – I fear a blue potato would certainly turn green after making the journey. I’ve loved rosemary and salt on roasted potatoes for years. I love it with beans, too. They always lose their precious color once cooked. Happy to be part of the party!--Suganya – The secret to maintaining the color is not to boil or overcook them. I have looked everywhere! Our methods are different, but the goal, the same.--Hi, Shaun. I agree, that grey-blue color is dingy and unappetizing. Ah, there’s the rub…. Thanks, Sunita. Hi, Lauren! You have to skim out the clarified butter which is easy. Great photography, as usual. Cut the potatoes evenly in strips or wedges. And I love the combo with rosemary salt. perfect comfort food, great, simple recipe. My first choice was to make French fries, but after soaking the peeled strips to remove the starch before frying, the color faded a lot, but the water was quite blue. Doing the above recipe tonight. Susan, lovie - We almost prepare our potatoes the same way, except I throw in fresh rosemary and salt at the beginning of the roasting process, so the potatoes become quite dry on the outside. 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