I have several recipes squirreled away, but am a bit overwhelmed so you get the simplest of them today. Which is not to say that it isn’t a good recipe, because it is – it’s just…simple.
Recently we picked up some lovely purple potatoes at the farmer’s market. Mostly for the novelty of it, because they taste just like regular potatoes; they’re just a really pretty purple color, both inside and out. (I’m going to go out on a limb here and suggest that their deep purple color might give them a nutritional boost in the way of flavonoids, the antioxidants found in deeply colored foods like blueberries.)
I imagine you could mash these – if you have kids, they might like the idea of lavender-colored mashed potatoes – and they’d probably make an interesting-looking potato salad. But since we were having bunless burgers and salad for dinner and the spuds were on the smallish side, I decided to cut them into wedges and roast them with some fresh rosemary from our garden. We all really enjoyed them, even The Young One.
I’m pretty certain purple potatoes aren’t Whole30, but the recipe is vegetarian as written. Sub the ghee with olive oil, and it will be vegan, as well.
- 1 pound small purple potatoes, cut into wedges
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon ghee or clarified butter, melted
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly-ground white pepper
- Preheat oven to 400 F.
- Toss all of the ingredients in a large bowl until the potatoes are evenly coated. Spread the potatoes evenly on a large, shallow-rimmed baking sheet and roast for 30 minutes, stirring every 10 minutes, or until crisp and browned.
- Serve hot.
- Nutrition (per serving): 115 calories, 3g total fat, 7.6mg cholesterol, 477.4mg sodium, 484.2mg potassium, 20.2g carbohydrates, 2.7g fiber, <1g sugar, 2.4g protein