Back in the kitchen experimenting with ingredients from the farmers market, I pulled out some small red potatoes from the fridge that looked ideal for roasting. As I sunk the knife into the first one, to my surprise, I found they were purple inside! That’ll teach me to pay more attention to the signs next time. I set them in a pot to parboil for 10 minutes and jumped on the web to find out if roasting them was still a good idea. Turns out they may be of a Peruvian variety. I’ll have to check back with the vendor next week and find out the name. Once they were done, I tossed them in some extra virgin olive oil and some dill along with a couple squeezes of fresh lemon – an article I read recommended this as the juice brings out more of a purple-ish hue – then popped them into the oven for 10 minutes.
Ahhh – these potatoes turned out quite lovely. I heated up some leftover rosemary chicken and had this as a side dish. They taste similar to red potatoes – I’m not sophisticated enough in my food vocabulary to point out the nuances so I’ll end this by saying they were good!