Vegan Gluten Free Paleo
The purple pigments (called anthocyanins) in these potatoes are not that common, so we love to get it in however we can! Purple potatoes contain four times the antioxidants of regular potatoes. They are also rich in chlorogenic acid, which has been shown to reduce blood pressure and may help to prevent blood clots and thrombosis.
- 2½ lb blue potatoes
- 2 tsp sea salt
- 1 tsp black pepper
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp olive oil (plus extra to oil the baking sheet)
- 2 Tbsp chopped chives (for garnish, optional)
Preheat oven to 450. Bring a large pot of water to boil. Once water is boiling, carefully add the potatoes. Cook until potatoes can be easily pierced with a fork (approximately 20 to 30 minutes). Drain the potatoes and return pot to burner to remove excess moisture. Place whole potatoes on an oiled, rimmed baking sheet. Use a spatula to smash the potatoes a bit. Drizzle with oil, and add salt, pepper and rosemary. Bake until crispy on the outside (approximately 15 to 20 minutes). Garnish with chives.
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