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.
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.
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.
Ingredients for 4 people - side dish
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