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Purple Potatoes with Creamy Salsa Verde

April 20, 2019

     

 

There are a few varieties of purple potatoes and I have always wanted to try them out in the kitchen.  Christa, also,  thought they would be excellent for subjects for her photography.  So when I found these Peruvian Purple Potatoes (say that five times fast) I decided to create a dish to use them.  Since I know not everyone is going to be able to find purple potatoes, this sauce also works on new potatoes.

 

Ingredients
8 medium purple potatoes (if you can't find purple potatoes this can be done with new potatoes)

1 teaspoon of salt

¾ of a cup of Greek yogurt

½ of a cup of fresh curly parsley

¼ cup of oregano

2 cloves of garlic

1 teaspoon of crushed red pepper flakes

Juice of 1 lime

1/4 cup of cotija cheese

 

Preparation
Peel the potatoes and place in a pot of cold water with 1/2 teaspoon of salt.  Bring to a boil. Reduce the heat and continue as a slow boil.  After 10 minutes, or when the potatoes are slightly fork tender, drain the potatoes.  Allow to cool.  Place in the refrigerator for 30 minutes.


In a food processor combine the yogurt, parsley, oregano, garlic, pepper flakes, remaining salt and lime juice.  Process until ingredients are evenly dispersed.  Chill for 30 minutes.

 

Quarter the chilled potatoes and dress with the salsa verde.  Top with the cotija cheese.Serve as a side dish or appetizer. 

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