Due to their hue of royalty and lineage, purple potatoes have long been looked upon as the food of gods. Over 7,000 years ago, purple potatoes were reserved for Incan kings in their native Peru.
Maybe back then, they saw beyond their violet skin and flesh and suspected the health benefits of the purple potato. They’ve been a staple in the Peruvian diet ever since.
Whatever the hue of potatoes, they are a wonderful thing, and this recipe proves how delicious potatoes can be. First of all, the purple red and white baby potatoes are boiled in simmering water until you can easily smash them with your fist. Then drizzle them with olive oil, balsamic vinegar and seasonings on a baking sheet, pop them into the oven to bake crisp.
The edges where you smashed them will be crisp and brown, while the insides will be soft and creamy. This is definitely comfort food ~ it’s all about the delicious flavors and the chunky texture; perfect for dinner on a stormy day like yesterday!
Smashed Baby Purple Red and White Potatoes
1½ pounds baby purple red and white potatoes
¼ cup olive oil
1 teaspoon butter
2 tablespoons balsamic vinegar
4 cloves garlic, minced
½ teaspoon dried thyme
1 tablespoon dried parsley
½ teaspoon salt
1 teaspoon seasoned pepper
Preheat oven to 450 degrees.
Cover potatoes with water in a saucepan and bring to a boil.
Reduce heat to simmer and cook until potatoes are tender, about 20 minutes.
Drain well and set aside.
Meanwhile, preheat over to 450 degrees.
Whisk together remaining ingredients in a small bowl.
Coat a baking sheet with non-stick cooking spray.
Place the potatoes in a single layer on the baking sheet and smash each potato lightly with your fist.
Spoon the olive oil mixture over each potato.
Bake until potato edges are crisp and brown, about 25-30 minutes.