I’d like to finally get around to posting is the PERFECT way to cook my favorite kind of potatoes ever. PURPLE POTATOES. Two words so innocent and lovely, it only makes sense this makes the perfect side dish to virtually ANY meal. I mean I guess you could do this with any other baby or fingerling potato, but why not add some color and variety to your diet. These guys are native to South America, but can be found at most health food oriented stores. They happen to have a TON of anthocyanin, which is nerd speak for that blueish purple antioxidant you find in blueberries, beets, and cabbage. And more importantly, they are cakey and light, like miniature baked potatoes you never did taste. Steaming them in a pressure cooker (dare I suggest an Instant Pot- AKA my favorite cooking gadget ever) means they’ll cook through in no time.
And finishing them in a cast iron with some good quality fat, s&p, and fresh herbs is a great touch to add depth, texture, and nutrients, to your food.
Haber. So here’s what you’ll do.
Pressure Cooker Purple Potatoes
- 2 lbs. of baby purple potatoes (or fingerling, or “chef’s blend” potatoes if you must)
- 1/2 cup of hot water
- 1-2 TBSP. of ghee, garlic infused coconut oil, or duck fat
- s&p to taste
- Handful of fresh curly parsley (or rosemary, flat leaf parsley, basil, or other herb you love)
- Note: if using rosemary, thyme, or other stronger, less leafy herbs, you will NOT need a handful to do the job
- In your pressure cooker (manual or electric) place potatoes in a shallow steamer basket and pour in 1/2 cup of hot water.
- Pressurize your PC (that means pressure cooker, duh) whatever that may mean. Electric folks, you got it easy here!
- Cook your potatoes under HIGH PRESSURE for 15-19 minutes depending on your altitude and PC.
- 5 minutes before time is up, take a medium sized cast iron skillet on medium-high heat and let it get hot.
- When the time is up, depressurize your PC. Add 1-2 TBSP of your choice cooking fat/oil to the skillet.
- Throw the potatoes, liberal amounts of s&p, and fresh herb(s) into your hot cast iron. Let the skins get crispy and turn them or shake the pan (not on the stovetop) a few times. Do this for about 5-10 minutes depending on how crisped you like your skins.
- Serve 4-5 baby potatoes as the perfect completion to any protein and leafy veg dinner of your choosing. Alternatively, you don’t have to sauté them all up that night. You could keep some steamed guys in a container in your fridge and when you want a serving, just pop a couple out in the microwave and crisp them with a little less fat and seasoning.
- IF you don’t have a PC, you could always steam or boil the potatoes for about 20 minutes. Then just follow steps 4 on (minus the PC parts). Just takes a bit longer is all. Still very, very worth it.