I was so excited to see these little purple potatoes at my regular market. It’s always fun to try new things. And these little guys exceeded my expectation with their incredible burst of color. 
They don’t look like much before you cut them open. I wanted to retain as much color as possible so even though I love roasted vegetable I decided to boil these potatoes and add them to a prepared vegetable medley. It doesn’t get much easier than that.
The potatoes are small. I boiled them for about 15 minutes with the skins on. With a sharp knife, I cut them into slices and peeled the skin from each slice. The skin comes off super easily.
I wanted a burst of color and the prepared frozen vegetable added yellow, orange and green to the dish. Of course, you make all fresh vegetables for an even tastier side dish. 
A drizzle of olive oil, some chopped chives and a sprinkle of sea salt and it was ready to go. I think this will be great for Thanksgiving since I’m always short on time prepping the side dishes. 
Plus, it’s hard not to ooooh and ahhh over those bright colors. 
Thanksgiving vegetable medley test run… check!
Thank you so much for stopping by.
P.S.
Wow!
ReplyDeleteThese potatoes are so beautiful! I need to find them!!
They would make any meal quite pretty with their purple interior. I can imagine them fanned out on a tart shell and the drizzled with a creamy herb vinaigrette. YUM!
Thanks so much for the inspiration!
Suzanne