Tag Archives: purple potatoes

ON CELEBRATION

Recentlywe  had something really wonderful to celebrate, so I knew it was time for roast chicken (I have a hard time waiting longer than a few weeks for roast chicken, anyway). This bird was extra special: we tucked truffle slivers, alongside the usual fresh sage, into tight pockets of skin, a handy trick we had picked up  from a friend. The roasting smell as the truffles were marrying the chicken was indescribable. Truffles. After I pulled the bird out of the oven, smoking and sizzling, we dressed it with even more truffles. Served with two of my favorite sides — roasted purple potatoes and carrots, and kale with lemon and garlic — and one of my all-time favorite roast chicken wines, a juicy 2001 Joseph Roty bourgogne.

SPRINGTIME CAN KILL YOU

Kudos to the Potato Perspective, because when I was at the Farmer’s Market on Saturday morning I picked up a sack of super ugly purple-black potatoes at only $1/lb. An old grizzly gent had artfully (not) arranged a mess of root vegetables on a huge wooden table – potatoes of all stripes, grubby parsnips, knotted carrots, dingy beets, all mixed together, all a dollar a pound. But once washed and scrubbed of grit, the papery, thin medallions of potato looked so special.

In a skillet fried at low heat with a big pat of butter, tubes of green onions and smoked paprika they turned a less appetizing rusty brown color. They were still rich and creamy, particularly when paired with a fast saute of spring vegetables: chiclet-sized bites of asparagus, ribbons of leftover swiss chard, and diced sweet onion flash fried at high heat with olive oil and lemon. I was tempted to throw the entire mess into a pot and puree into a creamy soup but I was hungry and so it was.