A passion for food + fashion

Roasted Purple Potatoes & Rapini

In Food on September 29, 2009 at 11:42 am

purple potatoes

When I was little, my mother had a green and purple Missoni ensemble that I would kill to have today. It’s a color combination I love to this day—our garden is largely silver and dark green leaves with purple, blue and lavender blooms. And last night’s dinner followed suit. I’m not convinced that purple potatoes make the best roasters, but they were pretty with the rapini (aka broccoli rabe). Thinly slice the potatoes and cut off stalks from rapini. Toss with enough olive oil to coat, sprinkle with salt and pepper, and then roast in a 400-degree oven for 30 minutes.

  1. Covered? Will it dry out?

    • probably wouldn’t hurt to put some aluminum foil over it. generally when i’m roasting vegetables, just coating w/ olive oil seems to do the trick, but these potatoes did seem a little dry (a problem i haven’t had, however, with yukon gold or fingerling i think bc they’re creamier).

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