Recipe Page: Purple Potato

Garlic Herb Roasted Purple Potatoes

Duration: 45 minutes

Delicious garlic and herb with fluffy and vibrant potatoes.

Utensils

  • Baking sheet

Ingredients

  • 1 pound purple potatoes, washed and quartered
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss quartered purple potatoes with olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  3. Spread the potatoes on a baking sheet in a single layer.
  4. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy.
  5. Garnish with fresh parsley before serving.

Purple Potato and Spinach Frittata

Duration: 40 minutes

Filling, delicious, simple.

Utensils

  • Ovenproof skillet

Ingredients

  • 1 pound purple potatoes, boiled and sliced
  • 6 large eggs
  • 1 cup baby spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 small red onion, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In an ovenproof skillet, heat olive oil over medium heat. Add chopped red onion and sauté until translucent.
  3. Add boiled and sliced purple potatoes to the skillet, spreading them evenly.
  4. In a bowl, whisk together eggs, chopped baby spinach, crumbled feta, salt, and black pepper.
  5. Pour the egg mixture over the potatoes and spinach in the skillet.
  6. Cook on the stovetop for 3-5 minutes until the edges set.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center. Slice and serve the purple potato and spinach frittata.

Purple Potato and Chickpea Buddha Bowl

Duration: 50 minutes

A light and healthy Buddha bowl packed with delicious stuff.

Utensils

  • Baking sheet

Ingredients

  • 1 pound purple potatoes, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups kale, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place cubed purple potatoes and chickpeas on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
  3. Roast in the preheated oven for 25-30 minutes or until the potatoes are tender and chickpeas are crispy.
  4. In a bowl, whisk together tahini, lemon juice, minced garlic, salt, and black pepper to make the dressing.
  5. Assemble Buddha bowls with roasted purple potatoes and chickpeas, chopped kale, and halved cherry tomatoes. Drizzle the tahini dressing over the bowl before serving.