There's something so majestic about eating purple potatoes. It's like by the nature of their color they are elevated to royal status among the spuds. I've made this recipe a few times and what I love most about it (besides the fork-stabbing) is watching the reaction that happens when the purple potato flesh is hit with lemon juice. The 'taters emerge from their boiling bath a deep violet color, but then you hit them with a splash of acidity and (like magic) the sprinkled spots lighten to a warmer magenta. It's super cool to watch and creates this beautiful tie-dye of purple shades throughout the dish.
Visual transformation aside, the flavors of this dish are also noteworthy. I've never had a strong affinity for mashed potatoes (in fact, I typically find them quite dull) but here lemon juice, white pepper and red onion brighten their starchy disposition beautifully. Parsley is a great finishing garnish, but this time I folded in some fresh rosemary since it has been my herb-of-choice lately. Both are equally delicious. With a spontaneous handful of crushed hazelnuts to top, these purple 'taters are lookin' and tastin' darn good.
FORK CRUSHED PURPLE POTATOES
[Adapted from smitten kitchen]
1 pound purple potatoes, washed
1 small red onion, minced
2 1/2 Tbsp fresh-squeezed lemon juice
3 Tbsp extra-virgin olive oil
salt, to taste
white pepper, to taste
1 Tbsp fresh rosemary, chopped
1. Bring salted water to boil in a large pot. Add potatoes and cook (skins on) until fork-tender, about 15 minutes. Drain and peel potatoes while still warm (or leave skins on if preferred).
2. Place potatoes in a large bowl and smash them gently with a fork, leaving the consistency chunky. Fold in minced onion, lemon juice, olive oil, salt, white pepper and rosemary. Chopped hazelnuts make a great garnish.