June 14, 2009

Technicolor Potatoes and Umami Greens

Smashed Purple Potatoes
recipe adapted from Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

3 or 4 medium blue potatoes
4 green onions, minced
1 T fresh-squeezed lemon juice
3 T EVOO
Salt and pepper to taste
1 T fresh rosemary, chopped

Boil potatoes for 15 to 20 minutes until tender. Drain. Smash potatoes with oil, salt, pepper, onion. Squeeze on a bit of lemon (watch it change the color of the potatoes--they get brighter in front of your eyes!). Top with rosemary and serve immediately.

The lemon gives the potatoes a wonderful fresh flavor.


Want Umami? Try Sauteed Kohlrabi Leaves
1 T EVOO
1 Kohlrabi, stems trimmed and bulb reserved for another use
Salt and Pepper

Chop kohlrabi into larger than bite-sized pieces. Heat oil over medium-high heat. Add the kohlrabi and saute until softened and crispy around the edges. Season with salt and pepper.


1 comment:

Charles said...

Thanks for sharing a couple blue potatoes with us. We fried them up and they were really good. Who knew there were blue potatoes?
mom

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