Whether you think you like citrus fragrances, fruity perfumes, or warm vanilla scents, don’t worry about being too obvious-just get one and try it. Love the smell of grass and live for hikes and camping? Look for a scent that’s labeled “earthy.” If your dream is to roll around a field of daisies, then the floral fragrance family is for you.
If you love roses and fresh-cut flowers, go for a rose perfume and make yourself happy. So regardless of your tastes, own them and channel them into your fragrance. Mix into the potatoes.This should be obvious, but as someone who has always been lowkey embarrassed by their love of cutesy, teenage-y, sweet and fruity scents (i.e., ~gourmands~), I’ve forced myself to wear “grown-up” musks even when I really disliked them. Combine 4 tablespoons of oil with the lemon juice. Shortly before serving, add the scallions, cherry tomatoes and diced bell pepper to the potatoes.
Let the potatoes marinate at least 1 hour or, covered and refrigerated, up to 24 hours. Add 1 teaspoon salt and 2 tablespoons of olive oil. When potatoes are cool enough to handle, peel them and slice the potatoes into a bowl.
Bring to a boil and cook until potatoes are just tender, about 18 minutes. Add 1 teaspoon salt and ½ teaspoon vinegar. Place the potatoes in their skins in a pan and cover with water. Serves 10-12 as a tapa or 6 as a side dish.Ĭherry tomatoes (preferably yellow), halved Unless, that is, you prefer a pink potato salad! Remembering the color wheel, I used yellow as a complement to the purple, substituting yellow tomatoes and strips of yellow bell pepper for the red in the classic potato salad (that recipe is here ).ĭon’t add the lemon dressing to the potatoes until immediately before serving as the acidic lemon juice tends to turn the potatoes to a pink hue. And, a new take on a favorite tapa bar salad- papas aliñadas, with a lemony dressing were a great success. Baked in their skins and served with pungent alioli (garlic mayonnaise), they were sublime. Quartered potatoes tossed with olive oil and roasted were perfect and pretty alongside roast lamb. A potato gratin with cheese was luscious but, again, the color hardly mattered. While they make perfectly good fries, once they’re nicely browned, the color hardly matters. I cooked the purple potatoes in various ways. Shown in the photo, cooked purple potatoes on the left on the right, cooked potatoes marinated in lemon juice. The ones I bought were all medium-small, golf ball-size.Īcid (lemon juice or vinegar) will turn the potatoes toward the red-violet hue alkaline (such as baking soda) makes them bluer. The texture is like a good russet or other baking potato. They smell more potatoey too, as if they had been freshly dug from the earth. Like the very best potatoes, wonderfully earthy, a little sweet. How do purple potatoes taste? Like potatoes. Baking in their skins is one way to preserve the vibrant violet color. Purple potatoes pale a little with boiling (anthocyanins are water soluble), but they don’t bleed like beets. The skins of the potatoes are deep brownish-purple, but cut one open and it reveals a deep purple on the inside. Purple potatoes, like other blue and purple fruits and vegetables, are a rich source of anthocyanins, valuable antioxidants that help regulate blood pressure, boost the immune system and contribute an anti-inflammatory effect to the body. I also collected some other purple vegetables, just for the visual fun of a still-life in purple. I bought a pound-sackful of the potatoes, then went back to get more in order to try them in several ways. (You might recall I reacted similarly not so long ago to the appearance of purple carrots. I’d heard about such things, but never tasted them myself. So, when I saw those lumpy looking purple potatoes, how could I not try them?
Raw, cooked, green, yellow, leaf, stalk or root.
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