I love it with beans, too. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior. This looks so amazing! Great photography, as usual. Great photography, as usual. I agree, that grey-blue color is dingy and unappetizing. Utterly beautiful!!! But they are so cute. !! Roasted blue potatoes are so gorgeous that they will surely lift the blues out of me. Perfect timing too, with the cooler temps these days. 1/2 tsp coriander, 2 tbsp potato starch or cornstarch optional for more crispy fries2 tbsp potato starch or cornstarch optional for more crispy fries, fresh herbs – optional (rosemary, thyme, oregano, parsley). In a bowl, combine potatoes and oil and stir to coat. Season with salt and pepper, and stir again. They are groovy, aren’t they? I even saw them in my local public market. And watch videos demonstrating recipe prep and cooking techniques. Who, though, would imagine the beauty inside from that grey, knobbly exterior? I do love pretty food~, Sylvia – Thank you. Roasted Blue Potato Wedges with Fresh Herbs. Reply Delete. 1500 Larger Cross Road N. Here they are called Saphire Blues, but they can also be deep yellow cream inside instead of the purple/blue. They are so colorful and flavorful. The Purple blue coloured one's are the original potato, the one's that is a dark yellow/cream inside are the one's bred in America the original blue is the one that has been eaten for hundreds of years. Susan, I've never seen those potatoes here. I’d love to try ugli fruit. I love me some blue potatoes. Thanks for the vote on the recipe. Thanks for letting me know about the butter. 730 Hyslip Avenue Call it karma.And karma calls for a celebration. Susan--Those are gorgeous! Thanks for encouraging your readers to reach beyond the more ubiquitous Yukon Golds and russets. 1/2 tsp ground garlic 1 tsp sugar They are just so unusual :)I like white potatoes done like this too. My farmers' market has a beautiful variety of potato types: multiple fingerling varieties, different colors, bakers, roasted and mashers, so I have the opportunity of potato-experimentation frequently. Susan--Those are gorgeous! These potatoes are too special to serve casually and quickly after a hard day at work, when all you want to do is feed yourself and flop in front of the TV. Whatever blue was left after frying was totally obscured by the golden crust. Coat the potato in oil 2 1/2 tbsp olive oil --Sharmi - These potatoes taste the same as others, but some, myself included, think they have a smooth nut-like flavor, too. Heat oven to 400°F. I should not have had to travel five hundred miles to find them, but there they were, a few onion-netted bags of them, tossed alongside the other potatoes I had come to purchase. All text and photos, unless otherwise noted, are protected by copyright. Thanks, Sunita. potatoes, disclosure rules for alternative media. If not using starch, just exclude and go to next step. The skins are a dull, brownish blue, not brilliant like the inside flesh. I'm nearly out of that and need to make more soon! I’d like to serve them again, so I’m really going to keep my eyes peeled.--Sra – I fear a blue potato would certainly turn green after making the journey. And I love the combo with rosemary salt. Blue potatoes are made to order.I never met a potato I didn’t like, particularly split and slicked with olive oil and scattered with rosemary and salt. I have just today harvested some blue potatoes I grew in my garden, and am looking forward to trying this.James, Very good recipe to try when youre eating blue potatoes for the first time - My husband and I picked some up at a local farmers market - I would adjust the salt content to your liking - We will be purchasing more blue potatoes next Saturday. They are quite sweet, as well as hallucinogenic in color. And the recipe sounds great, even if I have to use a more ordinary color of spuds. Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. No, they are too festive and dramatic for that, but they are ideal for a great occasion, a Sunday dinner, a birthday, an anniversary, perhaps. : )--Hi, Katie! vegan, I love the colour and the flavours sound wonderful too! I'm sure the purée was delicious, but I was wary to overcook the color out of them. I’d be curious how long it will take to run into them. I hear the juice is sweeter than a grapefruit, a combination of many citrus flavors. Love your post.you write extremely well. Please for general inquiries, contact us for billing questions, skip-a-week questions or to cancel your membership. It's the same pigment that colors grapes, berries and some other produce. They are drama queens, aren't they?--Rosa - Thanks. Line a sheet pan with parchment paper and set aside. Well, next time you're in CA, you are going to have to stay longer and spend more time at the farmers markets. The potatoes sure are cute, so small yet colorfully feisty.--Hi, Maryann. Once in a blue moon. Favorite vegetables enhanced with favorite herbs have been called in from the virtual caterers. In fact, we just ate them tonight! Doing the above recipe tonight. I got my five-pound bag of local round whites, but I also got my bag of baby blues.You wouldn’t think much to look at them; they are homey and homely like most spuds. --Kelly-Jane - They could fool you. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black … Where can I find BLUE POTATOS??? No absence of flavor, either. I will buy these if I see them, I'll be positive - when I see them. Anonymous October 12, 2007 at 12:21 PM. Coat the potato in oil Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Thanks for the recipe. My first choice was to make French fries, but after soaking the peeled strips to remove the starch before frying, the color faded a lot, but the water was quite blue. Our methods are different, but the goal, the same.--Hi, Shaun. Who knows if they would have let us on a plane with these. They do deserve special treatment...and you've given them just that... by keeping them simple for their natural beauty to shine through. They will also loose color quickly if they are peeled and the exposed flesh is washed.