Don’t you just LOVE colorful food?! I’m not talking about artificial colors either! I’m talking bright, colorful, full of vitamins and nutrients our bodies NEED. Omar always teases me about how bright and colorful our meals are… I love to eat the rainbow! I saw these purple potatoes at the grocery store this week and thought they looked so yummy! I needed something different to add to our monotonous, quick and easy dinners throughout the week… I really had no idea what I was going to do with them. I bought them on a whim. This recipe was a complete spur of the moment, let’s hope and pray they’re at least an edible potato! I do find it hard to mess up a potato as long as you’ve got some salt, pepper and olive oil (and hot sauce)! And since I’m blogging them, you can guess that we liked them a whole lot! Whew! 🙂
I added lots of flavor with garlic, onions and the juice of a lemon. I’ve been in a lemony mood lately….I squeeze it on just about everything! I think it adds a yummy, but not your typical, kind of flavor to these potatoes that I just loved. And honestly, I’m hoping you’re going to love it, too! Now, GO! Go eat the rainbow!!! Make some PURPLE potatoes!!! <3
Roasted Fingerling Purple Potatoes
A perfect side dish to any meal or throw these on top of a bed of spinach and call it a Potato Salad!
- 1 – 16oz bag fingerling purple potatoes, sliced in half
- 2 – 3 tbsp olive oil
- 2 tsp herb de provence
- 1/4 cup finely diced purple or yellow onion
- 2 tsp minced garlic
- 1/2 cup halved cherry tomatoes
- 1/2 lemon, juiced, optional (if you’re not a lemony kind of person, leave it off!)
- 2 – 3 tbsp sliced green onions
- 2 – 3 tbsp roughly chopped cilantro or parsley
- salt and pepper to taste
- Preheat the oven to 350 degrees. Place the potatoes cut-side-down on the baking sheet. Drizzle with olive oil, salt and pepper, and the herbs de provence. I added the herbs to the palm of my hand and rubbed my hands together over the potatoes to kind of crush and break up the herbs just enough to perfume the potatoes perfectly! Roast for 30 minutes. Halfway through the roasting I flipped the potatoes over. Continue cooking until fork tender.
- While the potatoes are roasting, in a medium size saute pan, add a tbsp of olive oil to the pan and place on medium heat. Once it’s HOT add the onion and garlic. Cook until translucent, about 5 – 7 minutes. Season with a little salt and pepper.
- Remove the onion/garlic mixture from the heat and add the tomatoes, lemon juice, green onions and cilantro. Stir it together and set aside until your potatoes are finished.
- In a large mixing bowl, add the potatoes and onion/garlic mixture and stir well. The heat of the potatoes should wilt the tomatoes just enough to not be mushy. Taste and adjust your seasonings accordingly.
- Serve in a pretty bowl and EAT!!!