Fork-Crushed Purple Potatoes

689 faves | 4 recommends
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smitten kitchen
Nutrition per serving    (USDA % daily values)


This looks delicious! Trader Joe's(for those of us who are lucky enough to live near one) often has purple potatoes as a part of their potato medley bag.
06037d614913   •  23 Jan   •  Report
Well, there are purple yams in Thailand but not potatoes I think.Thanks, anyway.
97362af14e4c   •  22 Jan   •  Report
hi I'm from the Okanagan valley in southern BC Canada. Every fall our farmers market carry 'a lot' of purple potatoes, some are the fingerling type and others are larger. This recipe will be perfect for them. I'll be trying this as soon as I can fresh purple spuds. Thank you for posting!
b8775f1a726a   •  21 Jan   •  Report
Rt @ Cat Cora: Enjoy this very easy dish to prepare; only trying to find purple potatoes/yams might be the hardest. Try an Asian market nearest you.
3c16fcd8484c   •  21 Jan   •  Report
RT @ R Z from Thailand: Yes, I'm sure you have the purple yams there too! We also eat the young leaf sprouts of all sweet potatoes/yams. I'm going later to buy some "Ube" from my local Asian market
3c16fcd8484c   •  21 Jan   •  Report
Ya, never seen purple potatoes. I'm in Thailand.But really looks bright - purple food and green leaves.
97362af14e4c   •  21 Jan   •  Report
In the Philippines, we have our purple yam we call "Ube" and used mostly for making a sweet dessert. Sounds like I can use Ube for this recipe? I can buy purple yams at most Seafood City and/or Filipino markets here in SoCal/LA/San Fernando Valley.
3c16fcd8484c   •  21 Jan   •  Report
Where do you get purple potatoes ? I can get purple carrots but never come across purple potatoes
984d85bcc586   •  20 Jan   •  Report
This looks fabulous!
The Naptime Chef   •  15 Nov   •  Report
Wow, that's quite a find!
Phillip Bensaid   •  15 Nov   •  Report
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Ingredients for 4 servings

1 pound Purple Majesty or other purple potatoes, washed

4 small shallots, minced

2 tablespoons fresh-squeezed lemon juice

6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)

Fleur de sel to taste

White pepper to taste

2 tablespoons parsley, chopped

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