I have to tell you: I’m a sucker for blue food. Especially food that you don’t always expect to be blue. (You know what I’m talking about. Anything blue raspberry flavored, etc. And bonus points if it makes your tongue change color.)
Call it a weakness.
So, you can imagine that I’m thrilled as can be whenever I can get my paws on nice-looking blue potatoes.
You could probably blast these at super high heat in the oven and get them nice and crunchy. A lot of folks make oven-baked fries that way, say 20 or 25 minutes at 450 degrees.
Me, I prefer to roast them for about an hour at a lower temperature. I’m not a kitchen scientist, but I swear that there’s something about doing it this way that makes them a little nuttier. (Anyone, anyone?)
What is a blue potato, anyway?
Blue potatoes, native to South America, have been popping up in American markets since the 1970s. Aside from their striking color, though, they taste pretty much like a regular potato. (No blue raspberry flavor here, sorry.) The insides will range from solid blue, to speckled, like mine.
They get their blue color from anthocyanin pigments. That’s the same phytochemical that makes cabbage purple and blueberries blue. Anthocyanin is also a source of antioxidents. (Hello, a healthier potato? Yes, please!)
Blue potatoes are a medium starch potato. This means that they’re starchy enough to make fabulous mashed potatoes, and waxy enough to hold their own in potato salad.
A lot of folks are partial to making red, white, and blue potato salad around July 4.
This is a really simple recipe. It’s a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ’em in the oven.
Roasted Blue Potato Wedges with Fresh Herbs
1 lb. blue potatoes
1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)
1 clove garlic, minced
1/4 cup olive oil
freshly cracked black pepper
Serves about 4 as a side
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
Grab your potatoes. I got mine from a local farmer’s market, but I have seen ’em in some Whole Foods.
Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother. Nip out any big eyes with a sharp paring knife and discard.
Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters, like this.
Put your potato wedges in a large bowl. Toss in the chopped herbs.
Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.
Add the garlic and some kosher salt and freshly cracked black pepper.
And toss to coat well.
Spread them out on your prepared pan.
Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.
They’re done when they’re crisp and brown on the edges.
Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout.