Saturday, March 27, 2010

Purple Potatoes!

Thursday Menu – Slow Roasted Salmon with Purple Potatoes, Purple Potato Fries

The Purple Cook has purple potatoes! This dinner was simple, yummy, and the purple potatoes made for a fun find at the farmer’s market. My kids just don’t seem to like potatoes – hash browned, mashed, baked, roasted. What is wrong with them? I loved, love, and will continue to love potatoes. The kids did get a real kick out of cutting open the potato and finding a deep purple color, so I made them their own special side dish of purple potato fries for dinner. Yes, like most children they adore a French fry.

Slow Roasted Salmon with Purple Potatoes
Adapted from

5-6 scallions, cut in half lengthwise (Local)
3-4 T olive oil
2 salmon fillets
1 ½ pound purple potatoes (Local)
¼ onion (Local)
4 T unsalted butter
1 T dried tarragon
2 T fresh parsley (Local)
2 T lemon juice

Preheat oven to 275 degrees.

Place scallions in the bottom of a shallow baking pan and toss with 1 -2 T of the olive oil. Season the salmon fillets with salt and brush with olive oil. Place salmon over the scallions and roast in the over until firm 30 minutes.

Cut potatoes into uniform sizes, about 1 inch round. Cook potatoes in a pot of boiling salted water until fork tender, 15 – 20 minutes.

Pulse the onion in a food processor until mined. Add butter, tarragon, parsley, and lemon juice. Add salt to taste. Pulse until well combined.

Remove salmon from the oven and top with half the herb butter. Drain the potatoes and toss with the remaining half of herb butter. Serve salmon on top of scallions with purple potatoes on the side.

Purple Potato Fries

3-4 purple potato (Local)
1-2 T olive oil
Salt to taste
Preheat oven to 400 degrees.

Peel and then cut potato to resemble a French fry. Toss potatoes on a baking dish and toss with olive oil and salt. Bake 20 minutes, flip potatoes and bake an additional 10-20 minutes until golden and crispy.

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