Fork-Crushed Purple Potatoes

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
crushed hazelnuts

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.