Purple Peruvian Potatoes, a popular potato in South
America, are available year-round in many American specialty grocery
stores. Considered a variety of fingerling
potato, they are small and sometimes oval or knobby. They don’t look like much,
and their dark purplish-black skin seems out of place when sitting next to red
or golden-skin potatoes.
The big
surprise comes when you cut them in half and see bright purple flesh. The color does not disappear after roasting
or frying—the preferred ways of cooking them. Purple Peruvians, as they are often called, are not necessarily the best-tasting potato, but they make for good
conversation.
Purple Peruvian Potatoes are a root vegetable related to
eggplant, tomatoes and peppers.
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