One Potato, Two Potato, Three Potato, Blue Potato?

One Potato, Two Potato, Three Potatoe, Blue Potato!

One Potato, Two Potato, Three Potatoe, Blue Potato!

It is so easy to get stuck in a food rut, especially when it comes to cooking weeknight meals. We all have our old recipe standbys that we seem to cook over and over again; sort of like a CD that is stuck on repeat in a stereo. Week in and week out, that one chicken dish or that one pasta sauce recipe is resurrected and another same-old meal is had.
The Flesh of a Blue Potato

The Flesh of a Blue Potato

I was having one of those stuck-in-a-food-rut episodes recently and on a recent stroll through the produce department of my local market I discovered blue potatoes. A potatoes potential, culinarily speaking, is limitless. From mashed potatoes to baked potatoes, to roasted potatoes to gnocci, potatoes are culinary building blocks. But despite this, I have always treated potatoes rather simply, sticking to mashed or roasted potatoes. Boring? Maybe. But for quick and easy cooking, discovering blue potatoes certainly made my go-to recipes a little more interesting!

There are so many different varieties of potatoes, from the well-known Russet potato, to the various whites, yellows, reds and purple potatoes. Blue potatoes are fun little heirloom potatoes that have a deep blue skin and a vibrant purple flesh. For those of us who eat with our eyes, their color may actually fool you. A blue potato does not have, to my novice palate, a flavor that is all that different from a Yukon Gold, for example. While there is a bit of a distinguishing sweetness in a blue potato, they offer more of a sex appeal for your plate rather then your mouth, which is exactly what we need sometimes to pull us out of a cooking rut.

Blue potatoes can easily turn your everyday mashed potatoes into something new and different. Rather than mashing Russet potatoes recently, a side dish that I have made for years, I mashed garlic infused blue potatoes and found them to be gastronomically cathartic. It was an easy switch that made a familiar side exciting and inspiring. Blue potatoes also roast very well. Roasting blue potatoes with a little olive oil and coarse sea salt is very satisfying and once again, makes a go-to side dish seem like a new culinary experience.

Roasted Blue Potatoes and Carrots

Roasted Blue Potatoes and Carrots

Discovering blue potatoes was exactly what I needed to pull myself out of my cooking rut. I realized that I don’t have to reinvent my weekday menu to overcome a cooking malaise, but simply using a different variety of a vegetable, or in my case a potato, can make all the difference.

Until next time…


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2 Responses to “One Potato, Two Potato, Three Potato, Blue Potato?”

  1. Kbell Says:

    Larisa I think these are called purple potatoes and I was told they are scandanavian in origin. Could be wrong but that is what I heard. Either way they are delicious.

  2. RickCountryman Says:

    Great post. I’ve served these as a breakfast potato for a group of kids. It was a huge hit. Anything to get kids to eat their food. In restaurant I’ve seen them mashed most of the time, almost always with garlic. I roasted shallots and included them the last time I mashed them, and the sweetness was really awesome. It brought out that slight sweetness you were talking about.


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