Any recipes for blue or red potatoes?

[Waxwing]

I have just dug up my coloured potatoes - Vitelotte (blue), Salad Blue (blue / purple and Burgundy Red. Can someone recommend a recipe and / or what would be good to eat with them? There's only enough for a couple of meals for each type so would like something memorable! Thanks.

[stewey]

If you are interested in potato salads, Waxwing, here is a good site.

http://allrecipes.com.../salad/potato-salads/

[Waxwing]

Thanks for that Stewey - have checked it out. It has a few recipes for red-skinned potatoes, but none for red-fleshed ones! I'll copy this question into the Garden section and see if anyone else grows them, as they might have their own recommendations.

[DTCwordfan]

Original recipe makes 4 servings. Delis with lamb or pork chops, even roasted salmon.....

1 1/2 pounds small red or yellow-fleshed potatoes
1/4 cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon ground thyme
1/2 teaspoon dried savory
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Method:

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.

While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.

Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

[DTCwordfan]

Alternative is for a salad. Having halved/quartered them (bite size), boil as above - 20 mins to tender on a fork

Mix together some dijon mustard, balsalmic vinegar and syrup, black pepper and something like finely chopped rosemary enough to liberally coat the potatoes, whisk with fork.

Drain spuds and cover with basalmic mix and let cool, the potatoes absorbing the mix.

Mix together liberal quantity of 1/2 Hellmans (or home made) mayo, half plain yoghurt (for lower fat). Season to taste. (I even add some chilli or chipotle).

Cut up some Granny Smith apples to bite size, light coating of lemon juice and add to the potatoes. Then when cool enough (but warm - yum), mix in the mayo mix. Serve.

Great with any steak or salmon/trout.....or you could add bacon in to the salad as well, or even roast chicken. Other accompaniment a green salad or watercress salad.