We love Swiss Purple potatoes and used them for this Roasted Purple Potatoes Recipe that was created for a live Christmas Cooking Show on Instagram. You can replay it on IGTV (link here). The whole menu consists of an Aubergine and Mushroom Wellington including a Mustard Creamy Sauce, of this Roasted Purple Potatoes and of Burnt Brussels Sprouts. The menu celebrates winter local vegetables using festive ingredients like puff pastry and a mustard creamy sauce. Despite being a vegan menu, the whole family will be happy to try and discover new flavours. I hope you will enjoy cooking this menu with your family and friends.
Ingredients
Serves 4
500 g purple potatoes (from Farmy here)
1 tablespoon olive oil
salt to taste
–
2 large handful watercress or rucola
1 tablespoon lemon juice
1 tablespoon olive oil
Maldon salt to taste (normal salt also works if you don’t have Maldon)
chilli flakes to taste
Directions
Wash the potatoes and transfer to a large pan with water covering them. Bring to a boil and cook for 10 minutes. The potatoes should be almost cooked but not completely. Pre-heat your oven at 220 degrees Celsius. Drain the potato water and transfer them to a tray lined with baking paper. Using a fork squeeze each potato. Drizzle some olive oil and salt and bake for 10 minutes or until potatoes got crispier and golden.
Assembly
Wash and dry the watercress and transfer to a serving dish. Drizzle some lemon juice and olive oil. Add the warm roasted potatoes and sprinkle Madlon salt (or salt) and some chilli flakes for the red touch.