…or vegetables by their ugly. Not long ago, I read an article on how a European supermarket took a stand against food waste by promoting and selling the ugly cast-offs of the produce world in their stores (at a discount, of course). They touted these quirky veggies by proving that they were just as nutritious and delicious and worthy of love as any other. And they sold out quickly! (Their marketing video, here, is actually really great and definitely worth a watch).
Well, I have to tell you that these little purple potatoes that I had in my pantry aren’t so sexy looking either. The skins are wrinkly, the ends lumpy, and what’s up with that root?! However, I was beyond excited to get my hands on these little guys. Any idea why a girl like me would get this pumped about a potato? Well, just cut into one and see!
Wow! That color! The modest purple potato, everyone…And hey, the bunch was only $1.00. Of course I couldn’t wait to eat them. With pigment like that, you know they’re going to be good. I cleaned their nubbly skins by scrubbing under running water and cutting off anything too unsightly (like eyes and roots). There is no need to peel since the skin tastes great too (and just think of the extra vitamins, ya’ll!).
I prepared them by boiling in water until just tender, about 15 minutes. While the potatoes were boiling, I sautéed some sliced Kalamata olives in a little olive oil along with some fresh chopped rosemary. Once the potatoes were cooked, I drained them, sliced them into thick rounds, and added to my skillet. I added a small dab of butter (aka flavor gold) to the pan and sautéed them for a bit on med-high just until the skins began to brown. I then finished with a little sprinkle of Kosher salt.
You can see how they turned and even darker shade after cooking. So fun. These babies are actually pretty sweet, almost like a yam, so I would consider that when pairing with other foods. I tossed mine with some fresh steamed green beans (not only for taste but because of the beautiful complimentary colors), added an extra drizzle of olive oil, and just a pinch more of salt. Fresh, quality ingredients need little fussing over. Delicious!