Margaux and the Purple Potato

Margaux loves all things purple so when saw purple potatoes at the CSA pick up on Saturday, it wasn’t even a question that we would be taking some home.

Frankly I wasn’t thrilled. Sometimes purple potatoes are too starchy and they don’t cook as I expect them to. Even so – they are always cool – so they’ve always got that going for them. I didn’t feel like mashing them, so roasting felt like the right alternative.

Roasted potatoes are one of those things that – done right – are impossible to beat! My favorite way to roast potatoes is to get the oven HOT, cut them into approximately 1-inch cubes, toss them in a generous amount of olive oil, salt & pepper, and give them time. So that is what I did.

Roasted Purple Potatoes

Oh – you want more of recipe!?  OK here goes – really it’s so easy!

1. Heat the oven to 425 or 450. Let it heat for about 30 minutes at least – you want it nice and hot!
2. Toss cubed potatoes in a generous tablespoon or two of olive oil. Sprinkle with a teaspoon of salt and pepper.
3. Spread on a baking sheet – preferably stone or cast iron. If you use a cast iron skillet, you can get it hot in the oven while you heat it up.
4. Stir each 15 minutes, trying to flip over potatoes. Cook approximately 45 minutes or until potatoes are nicely crisp and brown! Time may vary!!