One potato, two potato, three potato, four…
That’s red potatoes, white potatoes, purple potatoes, and Yukon gold potatoes.
Yes, the purple potatoes are actually purple on the inside! And a rich, deep purple color at that! Who knew?! And the Yukon gold potatoes are a beautiful buttercup yellow (but that one wasn’t as surprising).
You don’t have to go out looking for the purple potatoes, though! While they might be rich in color, the purple potatoes are a bit bland in flavor, plus their texture is a bit tougher and drier than the other potatoes. The Yukon gold potatoes, on the other hand, seem to be a bit sweeter in flavor, plus they have a smooth and creamy texture, which sets it apart from its counterparts.
Here are all the potatoes, sliced in half, brushed on the top with a little bit of olive oil, and sprinkled with salt and pepper:
Here is the sauce, made up of dijon mustard, olive oil, salt and pepper, and mixed together with a mini whisk:
(Next time would omit the salt and pepper from the sauce since they had stuck pretty well to the olive oil that was brushed on top of the potatoes)
And here is an example of the final product – half a potato drizzled with a little sauce and sprinkled with some dried parsley:
The recipe for these potatoes is called Roasted Fingerling Potatoes with Dijon, and is from the August issue of Cooking Light. Even though it is a really simple recipe, my mom actually made it and I just took the pictures. She did make some modifications to the recipe including using small potatoes instead of fingerling potatoes, brushing olive oil on top of the potatoes and sprinkling them with salt and pepper instead of tossing the potatoes with all those ingredients, and using dried parsley instead of fresh. I thought the potatoes tasted great, and they would make a perfect side dish for any meal!
If you would like to try this recipe, please click here. Thanks!