I know, I know-- it's just a potato. But they're purple! And the chefs on the show Chopped are always using purple potatoes, so I, too, wanted to give them a try. After a little research, I discovered that purple potatoes date back 7000 years ago to the Peruvian Andes, where they were reserved only as a treat for Incan Kings. So they must be special, hey? Turns out they are loaded with flavonoids and antioxidants, making them healthier than the average spud. These antioxidants have been shown to have anti-cancer and heart-protective effects, as well as immune-boosting benefits and protecting against age-related memory loss. :)
I decided to herb the potatoes with what I call my "Scarborough Fair" combination-- parsley, sage, rosemary, and thyme. If it works in the song, it should work on food, right? It did. The potatoes were delicious. Taste-wise, I guess they reminded me of red potatoes, but different in a way that is hard to describe. Maybe slightly sweeter?
For the salmon, we baked it using Penzey's Fox Point seasoning. Yum. :)
Anne's Herbed Purple Potatoes
1/2 to 1 lb purple potatoes, quartered
1-2 tablespoons olive oil
~1 teaspoon fresh rosemary, minced
~1 teaspoon fresh thyme leaves
~1 teaspoon chopped parsley
1/2 teaspoon dried sage
2 garlic cloves, minced
salt and pepper
In a large mixing bowl, combine the potatoes, oil, and herbs until evenly coated. Sprinkle with salt and pepper. Place potato wedges, face up, on a baking sheet lined with aluminum foil. Bake at 400ºF for ~20 minutes until edges are brown and crispy and inside is fork-tender.
Fox Point Salmon
2 fillets of salmon (6-8oz)
1 teaspoon Penzey's Fox Point Seasoning
1 tablespoon butter, cut into small pieces
Preheat oven to 375º. Grease a baking sheet or line with aluminum foil. Place salmon, skin side down, on sheet. Sprinkle with Fox Point Seasoning. Arrange butter pieces over the fillets. Squeeze the juice from the lemon over the fish. Cover with foil and bake at 375º for about 10 minutes (until the internal temperature of fish reaches 145º).