Last week at the Hoboken Farmer's Market sponsored by the Jersey Fresh program, I bought something unfamiliar: blue potatoes. I cut one up and cooked it with some fresh green beans the other day, and by the time they were ready to eat, only the skin was blue. Here's what happened when we fried them.
Here's how they look right out of the bag:
and after washing:
They're blue (or possibly purple) inside, too:
Sizzling, and still blue:
Now some are turning much more blue than purple:
The skins are now golden brown, but the insides still look bluish:
Serve on a blue plate with water in a blue glass. (That's a salmon pattie next to the potatoes, along with a cheddar-topped English muffin). Bon appetit!
