August 28, 2013
No, you aren’t seeing funny your potatoes really are blue! Well, purple actually. Deep purple. When you cook them they turn blue. I thought that apart from blueberries, blue food didn’t really exist except in Willy Wonka’s world. Turns out it’s very good for you – the blue part is a powerful antioxidant.
Over the weekend we boiled, mashed and fried them and here’s what we found…
Boiled and mashed – tasty but a lot of the colour leeches out and you’re left with a kind of grey. It’s a Farrow and Ball grey but that doesn’t really help at the dinner table……… To balance things out, I fried up some scallions in butter and stirred them through the mash and topped everything with cheddar and toasted the dish under the grill til golden which improved appearances a lot.
Fried – Way more successful colour-wise especially as I left the skin on so we got a 2 tone effect. These went down a storm with some fish on Friday evening then on Sunday I used some to flesh out a salad. I love fried things with salad and it’s perfect for late summer…
A Cashel Blue Salad with walnuts and a honey balsamic dressing topped with blue potato chips
A small head of lettuce
A couple of scallions finely chopped
A handful walnuts
75gr Cashel Blue (or any other blue cheese salad your prefer)
1 small pear chopped
3 Salad blue potatoes scrubbed and and thinly sliced ( 1 1/2 mm thick)
Oil for frying
For the dressing:
4 tablespoons olive oil
1 1/2 balsamic vinegar
1 teaspoon runny honey
1 teaspoon whole-grain mustard
Salt and pepper
Heat the oil for oil for frying the potatoes in a pan then add the potatoes then fry over a medium heat til golden (about ten minutes). While the potatoes are frying, wash and dry the lettuce. Whisk the dressing ingredients together and set aside. Add the scallions, pear, walnuts and blue cheese to the lettuce.
When the potatoes are ready, take off the pan and drain on some paper. Dress the salad. Top with the fried potatoes and serve immediately. Enjoy x