This purple potato recipe is smoky with a lemony tahini dressing that is the perfect side to any dinner tonight! They are slathered with a rich three-herb olive oil sauce and baked to perfection.
We are going to prepare this dish by using the Dry-heat cooking method, a.k.a throwing it in the oven!
The Purple Potato:
Purple (or blue) potatoes have a deep rich color that show in their skin and when sliced open, an amazing purple flesh is exposed. As the potato cooks, it becomes lighter in color. They are mealy potatoes, which means that they are ideal for baking or made into a puree and boiling them will cause the potatoes to fall apart.
What to Know When Purchasing Potatoes:
When purchasing potatoes, it is better to avoid the potatoes in bags. The bag gives uncertainty for the buyer and there could be bruising on the potatoes. However, buying potatoes in a bag can be cheaper. It’s simple If you are feeding a guest that you want to impress pick out the potatoes yourself. If you are feeding your family (whom you are not trying to impress 🙂 ) then grab that bag, honey!
The ideal temperature for storing potatoes are 50 °F and 65°F (10°C and 18°C) in a dry, dark, and relatively cool place. Did you know that storing potatoes below 40°F (4°C) the starch from the potatoes turn to sugar–making the cooked potato too sweet? It can also make the potatoes burn too easily when being fried.
Potatoes are considered done when they are soft and tender and give little to no resistance when pierced with a fork. The exterior should be golden brown and the interior should be completely soft.
Procedure for Baking potatoes:
•Scrub potatoes well. Potatoes come from deep soil, so scrub it well.
•Use a fork to pierce the potatoes skin, this allows for the potato to cook more evenly.
•Do Not wrap in foil. This will cause the potato to steam and will not give the potato a nice brown exterior crust.
•Bake the potatoes until done. A fork or knife should pierce through the flesh of the potato easily.
You May Also Like
- 1 lb. small purple potatoes
- 1/3 cup olive oil
- 2 tbsp freshly chopped cilantro
- 1 tsp dried oregano
- 1 tsp dried mint
- dash of smoked paprika
- pinch of salt and pepper
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- pinch of salt and pepper
- add water to thin out dressing if necessary
- 1/4 cup pinenuts
In a medium-sized bowl, add olive oil, smoked paprika and herbs. Mix unitl well combined. Set aside.
Scrub potatoes, do not peel them.
Slice each potato with slits. Make as many as you can. Try to make the slit not too thin and not too thick. Prevent cutting through the potato. If you mess up, don't worry, keep going.
Rub the potatoes with the three herb olive oil.
Place potatoes on a baking rack and bake until potatoes are done. The time varies depending on the strength of your oven and the size of your potatoes. For the mini potatoes approximately 20-15 minutes.
In a small bowl, add the tahini, lemon juice, and a pinch of salt and pepper. Mix until well-combined. Add water to thin out the tahini. The consistency should look mayo-like.
After the potatoes are cooked, generally apply the tahini into the creases of the potatoes.
Top with fresh cilantro. and pinenuts.