You may have seen them in the produce aisle: blue or purple potatoes. They’re not exactly new, but blue potatoes aren’t widely used. In the bin, they look a bit like river rocks [not especially appealing, eh?]. But trust me: You’ve gotta try them.
Blue or purple potatoes are incredibly flavorful, starchy and just a bit sweet. My online research hasn’t confirmed this, but my kitchen experience has shown that blue potatoes cook more quickly and caramelize better than Yukon Gold or redskin potatoes. For that reason, I love to simply toss them with olive oil and a little seasoning and tuck them into a foil packet for grilling. A few other ideas:
- Roast them in a colorful mix of vegetables: brussels sprouts, carrots and turnips or white potatoes
- Steam them lightly and use in your favorite potato salad; a vinegary dressing will bring out their gorgeous color
- Mash them for a pretty side dish for grilled salmon
grill-roasted blue potatoes
1 1/2 pounds blue or purple potatoes
2 cloves garlic, minced
2 Tbsp. olive oil
pinch of dried thyme (or fresh, if you have it)
coarse salt and ground pepper
Preheat grill to medium (about 375 degrees). Tear a sheet of aluminum foil about 24 inches long. Wash but don’t peel the potatoes; cut into 3/4-inch dice. In a bowl, toss potatoes with the remaining ingredients. Place the seasoned potatoes on foil; crimp sides together to seal into a square packet. Grill without turning for 25 minutes.