Purple Peruvian Smashed Potatoes Recipes

ROASTED PERUVIAN POTATOES

Roasted Peruvian Potatoes image

Provided by Aarón Sánchez

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds Peruvian purple potatoes, scrubbed
1/2 cup extra-virgin olive oil
1 tablespoon Mexican oregano
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon cilantro

Steps:

Preheat oven to 400 degrees F.
Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

PURPLE PERUVIAN SMASHED POTATOES

Purple Peruvian Smashed Potatoes image

Potatoes get a bad rap as being one big carbo load with little or no nutrition. That's a shame, because it's not true of all varieties, especially not purple Peruvian potatoes. Smashing, as the name suggests, uses muscle to get what you need, instead of lots of butter and milk like typical mashed potatoes. A hand mixer will do, but I prefer my mom's old potato masher from 1953\. As you pulverize all of those inner starches, you'll produce a fluffy texture, a lot of flavor, and, with these potatoes, a gorgeous and unusual color.

Yield serves 4

Number Of Ingredients 6

Ingredients

1 pound purple Peruvian potatoes, peeled and cut into 1/2-inch cubes
1/4 cup Magic Mineral Broth (page 54), Chicken Magic Mineral Broth (page 55), or store-bought organic stock
Sea salt
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped chives
2 tablespoons finely chopped fresh parsley

Steps:

Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
Store in an airtight container in the refrigerator for 3 days.
(per serving)
Calories: 190
Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
Carbohydrates: 24g
Protein: 2g
Fiber: 2g
Sodium: 310mg

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