Did you ever see such pretty potatoes?? ♥
I have a daughter who has loved PURPLE everything for over half of her life. Of course she’s only 3 years old (almost 4) right now… but still.
Well… she is responsible for this herbed potatoes recipe!
She spotted them at the grocery store and there was no convincing her that they didn’t belong in our shopping cart. They were purple after all! I typically go for the brown, red or gold potatoes but this time I thought… why not purple??
And they shore doo look purty, don’t they??….mmmm!
Add them to a bowl along with your Greek Chicken and you’re in for a delicious, colorful meal that’s good for you too!
Go ahead and let your kids (or yourself) dip them in a little ranch or ketchup if it will get them trying new things. Just saying. I may have done that a time or two. If you’re anti-ketchup or ranch you can pretend I didn’t type those sentences and we’ll still be friends, right??
Happy Healthy Eating!
- 1¼ pounds baby purple potatoes (or substitute baby gold potatoes)
- 1 TBSP extra-virgin olive oil
- 1 TBSP butter
- 1 tablespoon white wine vinegar
- 2 TBSP chopped fresh flat-leaf Italian parsley, plus more for garnish if desired
- Kosher salt & Freshly ground black pepper
- Place potatoes in a large saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Cover and cook 14 minutes or until potatoes are tender. Drain well. When the potatoes are cool enough to touch, cut them into quarters (or just half them if they are very small).
- Add the olive oil and butter to large sauté pan pan over medium heat. When the butter is completely melted and just starting to bubble, whisk in the white wine vinegar, the chopped fresh parsley, ½ tsp salt and a few cracks of pepper. Add in the diced potatoes and stir/ toss gently to coat. Taste and season with more salt and pepper to your taste. Transfer to a platter or to individual plates to serve. Garnish with additional chopped fresh parsley if desired.