Tonight I made a dish that even surprised me- purple potatoes. I saw them in a local Asian market and wondered if they were a South American variety I’d seen before at a dinner with Peruvian friends years ago. I knew these weren’t fingerling or heirloom potatoes because they are the size of Idaho potatoes, only purple instead of brown. Without a sign at the market, I still have no idea what they’re called exactly, and until I look it up I just won’t know.
The picture above is how the potato looks when opened. They have this beautiful purple center with a white outline. The interior was soft and smooth when raw. When cooked, they tasted a bit sweet. Using the same ingredients I use to make regular Scalloped Potatoes or Potatoes Daphinois (which is very similar), these potatoes give those dishes a whole new meaning, a whole new wonderful taste that is unique, yet familiar all at once. It’s comfort food with a bit of exotica, just the way I like things.
Purple Scalloped Potatoes
1. Rinse and pat dry each of the potatoes.
2. Thinly slice the potatoes into rounds.
3. Butter or spray a glass rectangular dish. Stack the potatoes upright to fill the entire pan.
4. Peel and halve the pearl onions and place them in various areas in between the potato slices.
5. Add salt and pepper to taste, all over the potato and onion slices.
6. Pour the milk onto the entire mixture.
7. Cut the pats of butter in half and place on top of potatoes.
8. Bake in a pre-heated 350° oven for approximately 30 minutes or until potatoes are soft and milk begins to bubble from the bottom. If desired, add gruyere cheese on top for a nice addition.