Until recently, I’d never given purple potatoes much thought. I don’t regularly buy potatoes, and when I do, I (naturally) tend toward yellow-fleshed carola, “the potato-lover’s potato”. But something struck me the last time I was at the market, that somehow I’d failed to realize: purple potatoes are full of anthocyanins! That’s what makes them purple! Since I’m a sucker for phytonutrients, I’ve decided it’s "all blue" all the time, for me. Their flesh is a bit on the dry side, but since I use them exclusively for olive-oil soaked oven-roasted potatoes (with plenty of sea salt, pimentón, and a dash of cayenne), that doesn’t matter.
Mostly, it makes me feel better than usual about eating potatoes. Because…anthocyanins! Preventing cancer! By eating potatoes!
1 comment:
Ok, I'm apparently stalking your blog, but I have to comment on the purple potato post:
Roasted is great, but if you peel and mash them, you get the most vibrant, intense color - they don't get browned so they stay a lovely blue!
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