Potato question & recipe

[Guest guest]

I belong to an organic foods home delivery " consumer buying group " -

sort of a bit like a co-op, I guess. Web page is at

www.thegreenline.com.au if anyone is interested in having a look at what

they do.

Anyway, one my favourite things that I order is a " Box of the Week "

which I suppose is aimed at lazy or busy shoppers, and those that like a

surprise. The box of the week is a mix of seasonal organic fruit and

vegetables - whatever was freshest & best at the market on the day of

your order. Of course, you never know what exactly is in the box until

it arrives on your doorstep - hence the surprise. This is great as it

has caused me to be a lot more creative in my cooking and to try new

recipes to use up all this fantastic produce.

Anyway, to *finally* get to the point - a week or so I got a bag of some

rather interesting looking potatoes. Shape-wise, these spuds look very

much similar to kipfler potatoes, but instead of the usual kipfler

colour, these ones have skin that is almost black! I have yet to cut one

to see what colour the flesh is.

After a brief web search, http://www.potatohelp.com/recipes.html

mentions a couple of South American varieties: Purple Peruvian, All Blue

but doesn't offer very helpful descriptions of photos.

Can anyone identify my unusual little spuds? Is there such a thing as

black kipflers?

And since these little things *are* so unusual, I would love a special

" tiny black potato " recipe to use them in, or any suggestions of how

best to use these taters. Thanks!

 

Here is a recipe for kumara roesti from June 2000 Australian Better

Homes & Gardens.

 

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<mx2 source= " MasterCook 5.0 " date= " June 29, 2000 " >

<Summ>

<Nam>

Sweet Potato Roesti

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<RcpE name= " Sweet Potato Roesti " author= " Gabriel Gate " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Sweet Potato Roesti

 

Recipe By :Gabriel Gate

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups grated sweet potato (kumara)

1 cup Potato -- grated

1 brown onion -- grated or chopped

Freshly ground black pepper

4 teaspoons cornflour

4 tablespoons chopped coriander -- optional

4 tablespoons olive oil

Salt

 

Mix grated sweet potato, potato, onion and a little pepper in a bowl.

Press between the hands to discard as much moisture as possible. Add

cornflour and mix well. Mix in coriander

 

Heat oil in a large, non-stick pan. Add three amounts of the potato

preparation (each about two tablespoons in quantity) at a time to pan,

pressing with a spatula to roughly form a 10cm disc. Cook for three

minutes, then carefully turn over and cook second side for about three

minutes or until golden brown. Keep warm while cooking rest of mixture.

Season with salt and serve immediately.

 

Source:

" Better Homes & Gardens (June 2000) "

 

- - - - - - - - - - - - - - - - - -

-

 

Per serving: 149 Calories (kcal); 14g Total Fat; (80% calories from

fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Chenin Verdelho

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<IngR name= " grated sweet potato (kumara) " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " Potato " unit= " cup " qty= " 1 " >

<IPrp>

grated

</IPrp>

</IngR>

<IngR name= " brown onion " qty= " 1 " >

<IPrp>

grated or chopped

</IPrp>

</IngR>

<IngR name= " Freshly ground black pepper " ></IngR>

<IngR name= " cornflour " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " chopped coriander " unit= " tablespoons " qty= " 4 " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " Salt " ></IngR>

<DirS>

<DirT>

Mix grated sweet potato, potato, onion and a little pepper in a bowl.

Press between the hands to discard as much moisture as possible. Add

cornflour and mix well. Mix in coriander

</DirT>

<DirT>

Heat oil in a large, non-stick pan. Add three amounts of the potato

preparation (each about two tablespoons in quantity) at a time to pan,

pressing with a spatula to roughly form a 10cm disc. Cook for three

minutes, then carefully turn over and cook second side for about three

minutes or until golden brown. Keep warm while cooking rest of mixture.

Season with salt and serve immediately.

</DirT>

</DirS>

<Srce>

Better Homes & amp; Gardens (June 2000)

</Srce>

<SrvI>Chenin Verdelho

</SrvI>

</RcpE></mx2>

[Guest guest]

It does sound like you have some type of blue potato, but I'm not sure

exactly which variety. I remembered seeing something about blue potatoes

in a not too long ago issue of Cooking Light, so I checked their website

for recipes. This is the only one that turned up, but it sounds like one

you could use for the potatoes you have (which sound *very* interesting,

BTW).

 

Karen

 

* Exported from MasterCook *

 

Roasted Variegated Potatoes With Garlic and Rosemary

 

Recipe By :Cooking Light

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole garlic head

4 fingerling potatoes -- (about 1/2 pound)

4 yellow Finnish potatoes -- (about 1/2 pound)

4 small red or blue potatoes -- (about 1/2 pound)

1 tablespoon chopped fresh rosemary

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Rosemary sprigs -- (optional)

 

 

Preheat oven to 425°.

 

Remove white papery skin from garlic head (do not peel or separate cloves).

Place potatoes and garlic in a saucepan. Cover with water; bring to a boil.

Drain immediately; pat dry.

 

Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add

potatoes, tossing to coat. Arrange potatoes and garlic on a jelly-roll pan.

Bake at 425°for 30 minutes or until tender, stirring occasionally. Separate

the garlic head into cloves, and discard skins; serve with potatoes.

Garnish with rosemary sprigs, if desired.

 

Source:

" http://www.cookinglight.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 31 Calories (kcal); 3g Total Fat; (97% calories from fat);

trace Protein; trace Carbohydrate; 0mg Cholesterol; 133mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Blanching the potatoes and garlic before roasting decreases the

cooking time significantly.

 

CALORIES 181 (18% from fat); FAT 3.7g (sat 0.5g, mono 2.5g, poly 0.4g);

PROTEIN 4.8g; CARB 33.8g; FIBER 3.4g; CHOL 0mg; IRON 2.6mg; SODIUM 161mg;

CALC 55mg

[Guest guest]

Hi, Winsome,

The potatoes you have got are called " Purple Congo " and they do indeed

look like a purple Kipfler. The flesh is purple with sometimes some white

streaking. They are very tasty, like a good floury potato. They can be

boiled or baked but my favourite way to cook them is to cut them in 2cm

chunks and fry them slowly in a little bit of oil (sometimes adding some

finely chopped garlic, Mexican way) until they are tender.

Enjoy!,

Rose-Marie

 

>I belong to an organic foods home delivery " consumer buying group " -

sort of a bit like a co-op, I guess. Web page is at

www.thegreenline.com.au if anyone is interested in having a look at what

they do.

Anyway, one my favourite things that I order is a " Box of the Week "

which I suppose is aimed at lazy or busy shoppers, and those that like a

surprise. The box of the week is a mix of seasonal organic fruit and

vegetables - whatever was freshest & best at the market on the day of

your order. Of course, you never know what exactly is in the box until

it arrives on your doorstep - hence the surprise. This is great as it

has caused me to be a lot more creative in my cooking and to try new

recipes to use up all this fantastic produce.

Anyway, to *finally* get to the point - a week or so I got a bag of some

rather interesting looking potatoes. Shape-wise, these spuds look very

much similar to kipfler potatoes, but instead of the usual kipfler

colour, these ones have skin that is almost black! I have yet to cut one

to see what colour the flesh is.

After a brief web search, http://www.potatohelp.com/recipes.html

mentions a couple of South American varieties: Purple Peruvian, All Blue

but doesn't offer very helpful descriptions of photos.

Can anyone identify my unusual little spuds? Is there such a thing as

black kipflers?

And since these little things *are* so unusual, I would love a special

" tiny black potato " recipe to use them in, or any suggestions of how

best to use these taters. Thanks!