PURPLE MAJESTY POTATOES COOKING TIPS AND RECIPES
Purple Majesty potatoes have a naturally buttery flavor and creamy texture, and may be enjoyed baked, microwaved, roasted, oven-fried, in salads and more! They add beautiful color to any potato dish and are the centerpiece of conversation. As with all fresh potatoes, store in a dark, cool area, preferably at 45°F. Do not refrigerate. Always wash potatoes thoroughly to remove dirt, being careful not to break the skin.
Mashed
Cut washed, rinsed potatoes into wedges. Place in large saucepan and cover with water. Boil or steam (skins on) until fork tender (10 to 15 minutes). Drain potatoes; peel if necessary. Return potatoes to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally. Mash potatoes with potato masher or beat with electric hand mixer. Stir in butter and heated milk; add additional milk, a little at a time, if necessary; beat until light and fluffy. Season to taste with salt and pepper. Serve immediately.
Oven Baked
Pierce washed, rinsed potatoes (skins on) with a fork. Coat the skin lightly with vegetable oil. Wrap potatoes in foil and bake at 375. for approximately 40 to 50 minutes.
Microwaved
Pierce and wrap washed, rinsed potatoes (do not dry) in a paper towel and place one inch apart on a microwave rack. Cook according to your oven's guidelines, turning once during cooking. Don't exceed the cooking time, as potatoes will continue to cook after removed from the oven. Allow potatoes to remain wrapped in the paper for about two minutes after removing from the microwave oven. Serve immediately.
Oven Baked Fries
Cut potatoes in strips or round slices. Soak them in cold water for 10 minutes. Place on a non-stick cooking sheet (coat with oil if desired) and add salt and/or seasonings. Bake at 450 for approximately 30 minutes turning occasionally.
Garlic-Rosemary Roasted Purple Potatoes*
6 cloves garlic, finely chopped
3 pounds (8 medium) Purple Majesty™ potatoes, cut into wedges
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons finely chopped parsley
Preheat oven 400°F. In large bowl, toss together potatoes, oil, garlic, salt and pepper until potatoes are well coated. Arrange potatoes in a single layer on a large baking sheet. Bake 1 hour or until browned and crisp, turning potatoes twice with a spatula during cooking. Remove potatoes from oven and toss with parsley.
Purple Mountain Majesty Potato Salad**
2 pounds Purple Majesty™ potatoes, cubed
1 tablespoon olive oil
4 ounces roasted red bell pepper, diced
4 ounces jicama, peeled, cut into 1 ½ inch long matchstick strips
2 ounces ripe olives, sliced
2 tablespoon green onion, sliced
4 ounces mild green chilis (canned, diced)
2 ounces pine nuts, toasted
Dressing:
6 tablespoon rice wine vinegar
4 tablespoon fresh cilantro, minced
2 teaspoons sugar
2 teaspoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 °F.. Coat potatoes with olive oil. Place on a sheet pan and roast in oven for 40 to 50 minutes or until potatoes are tender, stirring occasionally. When potatoes are done, remove from oven and allow to cool slightly. Meanwhile, combine dressing ingredients together and mix well; set aside. In large bowl, combine remaining vegetable ingredients. Add warm potatoes and dressing, toss well. Place in refrigerator cool completely before serving. Garnish with toasted pine nuts.
Purple Monster Mash -- for Kids
2-3 Purple Majesty™ potatoes, peeled and quartered (about 10 ounces)
1/4 cup low-fat milk or soy milk, warmed
Salt and butter to taste
Cut peeled or unpeeled potatoes into quarters; Cook, uncovered, in boiling water for 15 minutes or until tender; Drain; Mash with fork or potato masher; Add salt and pepper; Stir in milk or soymilk. Makes 2 servings.
Red, White and Blue Potato Salad*
12 ounces Purple Majesty™ potatoes (3 to 4 potatoes)
1 pound small white potatoes (Creamer, Fingerling or Yukon Gold)
1 pound small red potatoes
3 tablespoons walnut oil, or olive oil, divided
1/3 cup chopped walnuts
8 garlic cloves, finely chopped
3 tablespoons sherry or white balsamic vinegar
1 cup finely chopped red or orange bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ounces chopped ham
Cut the potatoes into 1 1/2 –inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender. Heat 1 tablespoon walnut oil in a medium skillet. Add ham, walnuts, and garlic. Sauté 10 minutes. Add sherry vinegar, stir well. In a large bowl, toss ham mixture with potatoes, additional 2 tablespoons walnut oil, red pepper, green onions, salt and pepper. Serve warm or cold.
*Recipes courtesy of U.S. Potato Board
**Recipe courtesy of Colorado Potato Administrative Committee; award-winning recipe from Scott Smith, Westminster, CO
Last Modified: 5/1/06 |
