Yes, I admit it: I’m obsessed with vegetables with unusual colors. When I see them I have to buy them 🙂 I remember when I went to the Borough market in London, my mother and I could not stop looking at the stalls with vegetables of all colors. This time I did not lose the opportunity, and here comes my purple potatoes salad.
The recipe is very simple: just cook the potatoes in the oven, and in the meantime prepare a yogurt sauce to accompany the salad. Does it seem strange to have roast potatoes in the salad? Initially also to me. Probably because I’ve always been used to eating hot as soon as I get out of the oven, but in my version I have to say that they are really very good. To complete the dish a nice handful of baby spinach, for a touch of green that never hurts.
Purple potatoes are an ancient variety originating in Peru, but that has long been cultivated in other countries. They are characterized not only by their color, but also by their small size, usually with an elongated shape, and the powdery consistency. These tubers are rich in antioxidants, potassium vitamins and minerals. These potatoes have a sweeter taste with a chestnut aftertaste. Like common potatoes, they lend themselves to different types of recipes and cooking. To enjoy the best of the benefits it would be better to avoid frying. Unlike other potatoes, the purple potato peel can not be eaten as it is not very digestible. You can however cook the whole potato to accentuate the colored effect, and remove the skin before consuming it.
- purple potatoes
- baby spinach
- yogurt sauce
- Peel and wash the potatoes. Dry them and cut them into wedges.
- Season the potatoes with oil, salt and pepper. Stir and bake at 200 degrees for about 20-30 minutes.
- Once ready and warm, add the spinach and season with the yogurt sauce.