Receta Purple vs. Regular Potatoes + Roasted Potato Recipe
Radiant purple and gold potato from the greenmarket
My idea of heaven is a great big baked potato and someone to share it with. ~Oprah Winfrey
MindfulEater Allison asked "What's the deal with purple potatoes? Are they more nutritious than regular potatoes?" Since we are in prime potato season, we thought it was a great time to investigate.
Plentiful, cheap, nutritious and super easy to grow, potatoes get a bad rap because they are often fried as fries or chips. Prepared healthfully (there are a myriad of ways - roasted, baked, steamed, boiled...), potatoes are full of vitamins, minerals and phytochemicals. They were originally domesticated by the Incans, but the many virtues of this vegetable sent it on a worldwide tour. The Irish had a famously potato heavy diet. If you lived on potatoes and milk you would get most of your nutritional needs except for Vitamin E and molybdenum.
Purple potatoes are even more powerful! Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those with lighter skin and flesh. The purple pigment comes from the antioxidant powerhouse anthocyanin. Studies show that this flavonoid possesses anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. (The other place to load up on flavonoids is tea). The purple potato (actually all potatoes) are originally from Peru, which means the Incans has given us two nutritional powerhouses - purple potatoes and quinoa. Along similar lines is the purple sweet potato, which Dr. Oz has termed a "superfood." But that's another post for a later time. In the meantime, eat your potatoes - purple and otherwise!
Roasted potatoes allow you to mix several different types into one dish. You can get different types of purple and regular potatoes - heirloom, lumper, new! We love the flexibility and ease of this dish - it works for breakfast or dinner. We can get potatoes for less than $2 a pound in NYC, so the price is easy on the wallet.
Roasted Potatoes
Serves 4
- 1 pound of potatoes - mix up several types for variety
- 1/4 cup olive oil
- generous shake of rosemary (3/4 tablespoon)
- crushed red pepper flakes according to taste (use more if you like spice)
Preheat oven to 375 degrees.
Chop potatoes into bite size pieces. Place in a roasting pan or cookie sheet.
Cover with oil.
Shake rosemary and crushed red pepper over the potatoes.
Use a wooden spoon and stir the potatoes to make sure the oil and spices are evenly distributed.
Place pan into the oven and bake for 45 minutes until the outside is nicely crisp.
Enjoy as a side dish or brunch star.
Want to learn more?
What I ate: 16 oz. green juice, 2 NYmilk lattes, 1.5 oz blue cheese, 2 tiny cubes cheese, quinoa, pan fried sole + broccoli, 4 slice dried mangos, 1.5 lobsters, quinoa salad, 2 raw clams + 1 oyster + 2 shrimp cocktails, asparagus, chocolate mousse + whipped cream, 2 bites creme brulee, cappuccino, hot chocolate
Exercise: jogged 4 miles, 15 min weights (lower body)