one potato, blue potato

My daughter loves roasted potatoes – in any color. These Peruvian blues are one of over twenty different varietals of blue potatoes, ranging in size from large baking potatoes to small fingerlings.  These have a delicate, earthy flavor.  Roasting them (as compared to boiling them, which is a bit quicker) helps retain their blue hue. Given the fact that there are very few blue vegetables, it’s worth the wait.

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serves 4

INgredients

1 ½ pounds Peruvian blue potatoes

4 chives

1 ½ Tablespoons grapeseed oil

1 teaspoon EVOO (Extra Virgin Olive Oil)

a few pinches sea salt

Process  Clean the potatoes, removing any eyes and rough brown spots, leaving the skin on.  Wash them by immersing them in a bowl of cold water.

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Place the clean potatoes in a baking dish; drizzle the grape seed oil on them and sprinkle some sea salt.

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Place them in a preheated 400°F oven for about 20 minutes.  Rotate them in the pan using a wooden spoon.

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While the potatoes are in the oven, wash the chives and chop them into tiny pieces.

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When potatoes are browned on the outside and tender on the inside (use a fork to check this), remove from oven. Drizzle the potatoes with the olive oil, slice them, sprinkle with chopped chives and serve.

©Nancy Wolfson-Moche 2013