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Purple potatoes are best suited for cooked applications such as roasting, boiling, baking, braising, mashing, grilling, and frying. Purple potatoes are popularly used in soups, gnocchi, and can be boiled and served with salmon, eggs, and green beans in a Nicoise salad. They can also be sliced into fries or chips and mashed to make vibrant violet side dishes. Purple potatoes can also be boiled, smashed, baked, and served with crème Fraiche, dips, cashew sauce, or tomato-based sauces. Purple potatoes pair well with savory herbs and garlic, red meats such as pork and poultry, both rich and mild cheeses, other starchy vegetables such as corn and shelled beans, artichokes, and salad greens.
Purple potatoes will keep for one to two weeks when stored in a cool, dry, and dark place.
Purple Potato Salad.
Click the link for the recipe.
Purple potatoes are an excellent source of potassium, vitamin C, vitamin B6, and the antioxidant, anthocyanin, which has been studied as an immune system booster.