Potato rounds in different colors are a fun way to serve spuds. Alternate the colored rounds on dinner plates or a family style platter to add a creative touch to your meal. Also a great base for an hors d’ oeuvre.
2 purple potatoes-wash
2 golden potatoes-wash
1-2 tbsp oil
1/4-1/2 tsp salt
a few grinds of pepper
Slice raw potatoes into rounds-leaving skin on. Place potato rounds in a large bowl and toss in oil and seasonings. Lay in a single layer on a parchment covered sheet pan. Roast in a preheated 400° oven for 25-40 minutes until lightly golden. Serve immediately or let cool and top with olive tapenade or olive muffalata.
Sandra
November 15, 2015 at 3:33 pm (8 years ago)Rachel, the taste and texture are quite similar. The dark, exotic color provide additional antioxidants as well as visual appeal. I prefer to roast them, when boiled the purple potatoes fade.
Rachel Keene
November 14, 2015 at 11:50 pm (8 years ago)The purple potatoes add interesting color. Is their taste or texture different than “regular” potatoes?