I first discovered them almost two years ago, when I helped my friend prepare food for her New Year's Eve party. I made a dish from The Vegan Table, and you can see the post here.
I loved the little beauties, but regrettably (and embarrassingly) haven't prepared them in a dish since! However, if you recall, they have been very present in my weekly CSA share, so I have been grabbing them as often as possible.
They don't really taste any different than any other potato, but for some reason the fact that they are purple makes me incredibly happy.
Baked fries are one of life's little compromises: you get the joy of eating a fry (you know, a potato in oil and salt) but with half the fat. Or something like that. Regardless, these are delicious and I'm sure you'll enjoy them.
Oh, and here's a little more information on purple potatoes. While you're enjoying those healthy fries with your friends, you can give them some handy facts to make them feel even more superior to the rest of the population (who doesn't yet know about purple potatoes).
Baked Purple Potato Fries
Vegan, Gluten-, and Soy-Free
2 medium purple potatoes, sliced into the thickness you want
1/4 c. olive oil
1/2 t. onion powder
1 1/2 t. sea salt
- Preheat the oven to 400'.
- Cut into slices to desired thickness. Place in one layer on a cooking tray. Pour oil and onion powder over them, making sure they are covered.
- Bake 10 minutes, then turn each fry over, and bake until brown and crispy (can be up to 20 more minutes, depending on thickness of fries). Pat with paper towel, then sprinkle with salt and serve.
|they go perfectly with baked tempeh, corn on the cob and roasted beets|