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| Gorgeous in purple, blue and hints of fuchsia :) |
Oh did you watch the royal wedding yesterday? It was just stunning and even the dreary clouds parted for the sun to shine at the very moment Kate Middleton (Duchess of Cambridge!) arrive at Westminster Abbey! Peggy was lucky to be at Hyde Park celebrating with the rest of Britain ;)
I didn't time this post to be up the day after, it is after all just a humble tuber with a majestic name and with like, only 10 times the level of antioxidants relative to its white cousin! Surely that makes it a royal of the potatoes :)
I first made this side to accompany Duck and Orange Gastrique but this recipe calls for an encore any day with any meat dish
Ingredients
- 6 purple potatoes, washed and scrubbed clean
- 3 small shallots, finely chopped
- 2 tbs freshly-squeezed lemon juice
- 2 tbs extra-virgin olive oil
- A pinch of fleur de sel
- A pinch of white pepper
- Few sprigs of parsley, minced
First read it from Smitten Kitchen
Recipe from Micheal AnthonyDirections
- Boil a large pot of water and add a large pinch of sea salt at boiling point
- Add potatoes to the pot and let boil for 20 minutes or until tender
- Once ready peel off the skin while it's still warm and place it on a large plate
- Use a fork to roughly mash the potatoes, keeping some pieces chunky
- Add shallot and drizzle lemon juice and olive oil over it
- Add a pinch of fleur de sel and white pepper
- Garnish with parsley and serve!
