I signed up for Bella Cucina’s new Farmer’s Market Basket’s. Basically it is a basket filled with fresh, locally grown groceries as well as products by Bella Cucina. My basket last week had fresh tomatoes, blueberries, ham, parmesan polenta, pasta, an assortment of pestos, a tart, and a ton of purple peruvian potatoes.
Until last week, not only had I never seen a Purple Peruvian Potato, but I didn’t even know they existed. For dinner Tom & I decided to have the heirloom tomato and goat cheese pizzaette that was in the basket- and as a side I made Italian roasted purple potatoes.
They are super dark on the outside- almost black
Almost couldn’t believe my eyes when I cut into them- bright purple!
Here’s what you need:
Purple Peruvian Potatoes
Herbes du Provence
Preheat oven to 375 degrees.
Boil water and drop in potatoes. Since these are small potatoes no need to poke holes in them or anything- they cook pretty fast. After 10 minutes, remove from heat, drain, and run under cold water. Once they have cooled- place potatoes onto cutting board and slice them into (not-too-thin) slices. With these sized potatoes I cut them into 3 pieces.
Place slices into bowl and toss with herbes du provence, salt, pepper and some olive oil. Spray a cookie sheet and throw the potatoes into the oven.
Cook for about 10 minutes, then flip and more around the slices. Cook for 10 more minutes. You’ll know when they’re done when they are slightly crispy!
I’ve still got tons of purple peruvians left- I think I’m going to make this via Bella Cucina! I loved having a basket filled with delicious, local food- it’s a great way to give back to the community!