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.
1 ½ pounds Peruvian blue potatoes
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.
Place the clean potatoes in a baking dish; drizzle the grape seed oil on them and sprinkle some sea salt.
Place them in a preheated 400°F oven for about 20 minutes. Rotate them in the pan using a wooden spoon.
While the potatoes are in the oven, wash the chives and chop them into tiny pieces.
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