I found the perfect Easter treat for you to surprise your family with at Easter dinner…purple potatoes! These little fingerling potatoes look just like Easter Eggs, but taste like regular potatoes. Smashed, with a bit of salt and butter, and sprinkled with some fresh chive, purple potatoes are the perfect compliment to your Easter ham.
Purple Potatoes are an heirloom or heritage potato, with light to deep violet varieties. The one advantage of purple potatoes to white potatoes is that they are rich in antioxidants-the same antioxidant found in blueberries, pomegranates, and other red/blue fruits and vegetables. Although they are less common in the United States, purple potatoes are used extensively in South American cultures. They can be prepared just as a regular potato, but be sure to take advantage of its gorgeous color in preparing your dish.
I decided to keep it simple by boiling the potatoes, then smashing them with some butter and chive–they were delicious, and my son loved the color! (I served the potatoes with salmon and asparagus, and as you can see from the photo, the variety of colors on the plate is so tantalizing!