I am in love with these purple potatoes from the farmer’s market in St Louis, France across the border from Basel. I’m not sure if they are more nutritious than regular plain white potatoes, but Kileken says the purple ones have more antioxidants. I believe him. What’s awesome about these potatoes is each one of them have a different hue and pattern. My mom visiting from Japan also said they taste better. I believe her too. We roasted these potatoes with carrots, onion and garlic underneath a “brick” (we used a cast iron to butterfly it down) roast chicken, but below is a recipe where the potato is at the heart of the dish.
Simple Roast Potatoes
– 7 Purple potatoes (I guess you can use normal ones too…they are the size of fingerling potatoes.)
– 1/4 cup of olive oil
– Fresh rosemary or thyme
– Salt & pepper
Preheat oven to 400 degrees Fahrenheit or approx 200 degrees Celsius. Slice potatoes as thinly as you can-about as thick as a quarter or you can use a mandolin if you have one. Toss it in a bowl with rosemary and olive oil. Put on a metal baking sheet. To have the ultimate crispy potatoes (I hate soggy potatoes): 1) do not crowd the potatoes; 2) have enough surface area; and 3) do not use a glass dish. Cook until golden brown. Season with salt and pepper at the end!