I'm so glad they had a picture because when I first heard it I pictured a candy apple red monstrosity. I think I'd have issues with that, but this I think I'd try.

No

Sure.

THe pigment in fruits and veggies often have powerful phytochemicals or vitamins in them.

I've had purple sweet potatoes, and they are delicious.

No.
They look like dicks.

Visionnaire said:

No.
They look like dicks.

Visionnaire said:

No.
They look like dicks.

I can't see it.

Visionnaire said:

No.
They look like dicks.

I have. Purple ones, too.

Genesia said:

I have. Purple ones, too.

The small purple ones are yummy when you toss them straight in the pan with some olive oil and sea salt then roast those little buggers for about 25 mins.

We eat all different types and colors

The standard Idaho is a bit boring really, in the Potato world !

imago said:

Visionnaire said:

No.
They look like dicks.

I can't see it.

you should change the other one too.

Genesia said:

I have. Purple ones, too.

Me too.

morningsong said:

I'm so glad they had a picture because when I first heard it I pictured a candy apple red monstrosity. I think I'd have issues with that, but this I think I'd try.

Nutritional Value
The purple potato's striking pigment is its nutritional life force, thanks to the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. The purple potato's nutritional value and energy-rich properties have become factors for the potato's explosion in popularity in the late 20th century and early 21st century. Its ability to provide high quantities of vitamins, proteins, and antioxidants has become a valued measure of food security and sovereignty.

i tried eating one a few weeks ago (from my local whole foods store). i baked it. the taste was pleasant. in comparison to white potatoes, i like them both.

Shanti0608 said:

Genesia said:

I have. Purple ones, too.

The small purple ones are yummy when you toss them straight in the pan with some olive oil and sea salt then roast those little buggers for about 25 mins.

Genesia said:

Shanti0608 said:

The small purple ones are yummy when you toss them straight in the pan with some olive oil and sea salt then roast those little buggers for about 25 mins.

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

CarrieMpls said:

Genesia said:

I have. Purple ones, too.

Me too.

The first time I ever did a multi-color potato roast was for a Christmas Eve dinner with my family. My niece and nephews (who were much littler then) were all "Purple potatoes...?! "

But they loved them.

CarrieMpls said:

Genesia said:

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

Agreed! I try to mix it up a bit with all of the root veggies. It is hard when you live with an English person. To them, nothing beats a roast potato in goose fat cooked to death.

i love all potatoes i'd eat it

CarrieMpls said:

Genesia said:

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

Actually...non-root veggies are good that way, too. Have you ever roasted broccoli? Or brussels sprouts? Cauliflower? Green beans? Or made kale chips?

Clean and prep the veggies the same way you would if you were going to steam them. For everything but the kale, roast exactly the way you would do potatoes (in a 400º oven for about 20 minutes). For the kale, you want to use a slightly lower heat, because it's a little more delicate. 350º works well - just keep an eye on it. You don't want it to burn.

All of these are super delicious.

Genesia said:

CarrieMpls said:

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

Actually...non-root veggies are good that way, too. Have you ever roasted broccoli? Or brussels sprouts? Cauliflower? Green beans? Or made kale chips?

Clean and prep the veggies the same way you would if you were going to steam them. For everything but the kale, roast exactly the way you would do potatoes (in a 400º oven for about 20 minutes). For the kale, you want to use a slightly lower heat, because it's a little more delicate. 350º works well - just keep an eye on it. You don't want it to burn.

All of these are super delicious.

I have been meaning to pick up some Kale to roast. Saw a few recipes recently.

Genesia said:

CarrieMpls said:

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

Actually...non-root veggies are good that way, too. Have you ever roasted broccoli? Or brussels sprouts? Cauliflower? Green beans? Or made kale chips?

Clean and prep the veggies the same way you would if you were going to steam them. For everything but the kale, roast exactly the way you would do potatoes (in a 400º oven for about 20 minutes). For the kale, you want to use a slightly lower heat, because it's a little more delicate. 350º works well - just keep an eye on it. You don't want it to burn.

All of these are super delicious.

Oh yes. Most veggies work well that way. Celery is the only thing I can think of that I wouldn't roast.

I've also made kale "chips" that way - removing the stems and baking till crispy. Seasoned w/olive oil & salt or other fun things like curry powder, sweet paprika, whatever.

CarrieMpls said:

Genesia said:

Actually...non-root veggies are good that way, too. Have you ever roasted broccoli? Or brussels sprouts? Cauliflower? Green beans? Or made kale chips?

Clean and prep the veggies the same way you would if you were going to steam them. For everything but the kale, roast exactly the way you would do potatoes (in a 400º oven for about 20 minutes). For the kale, you want to use a slightly lower heat, because it's a little more delicate. 350º works well - just keep an eye on it. You don't want it to burn.

All of these are super delicious.

Oh yes. Most veggies work well that way. Celery is the only thing I can think of that I wouldn't roast.

I've also made kale "chips" that way - removing the stems and baking till crispy. Seasoned w/olive oil & salt or other fun things like curry powder, sweet paprika, whatever.

And I just realized that's exactly what you said.

CarrieMpls said:

Genesia said:

Actually...non-root veggies are good that way, too. Have you ever roasted broccoli? Or brussels sprouts? Cauliflower? Green beans? Or made kale chips?

Clean and prep the veggies the same way you would if you were going to steam them. For everything but the kale, roast exactly the way you would do potatoes (in a 400º oven for about 20 minutes). For the kale, you want to use a slightly lower heat, because it's a little more delicate. 350º works well - just keep an eye on it. You don't want it to burn.

All of these are super delicious.

Oh yes. Most veggies work well that way. Celery is the only thing I can think of that I wouldn't roast.

I've also made kale "chips" that way - removing the stems and baking till crispy. Seasoned w/olive oil & salt or other fun things like curry powder, sweet paprika, whatever.

Actually, I have a recipe for roasted celery. Okay...not really roasted - braised. But I think celery is pukey - so I would never eat that, anyway.

Genesia said:

CarrieMpls said:

Oh yes. Most veggies work well that way. Celery is the only thing I can think of that I wouldn't roast.

I've also made kale "chips" that way - removing the stems and baking till crispy. Seasoned w/olive oil & salt or other fun things like curry powder, sweet paprika, whatever.

Actually, I have a recipe for roasted celery. Okay...not really roasted - braised. But I think celery is pukey - so I would never eat that, anyway.

Celery is a weird one for me. I liked it as a kid and then as a young adult I hated it. Positively HATED it.

Over the last few years I've used it in a couple of recipes (it gives good flavor with other stuff) and one day I idly tossed a piece in my mouth as I was chopping and suddenly I liked it again. I ate 2 full stalks.

It's weird. I'll probably go back to hating it in my 50's.

Now I've seen purple potatoes in specialty stores, but haven't tried them. So they're sweet? How sweet? That's the problem I have with yams (orange flesh), since the only way I can eat them without adding sugar, is to roast them with olive oil and salt, that gets boring. I tried baking with butter and putting other stuff and I not that crazy about them. Regular potatoes I can eat everyday, and they help so much with my sugar cravings., especially when I excercise a lot. But seeing the health value I might just push through all these colors anyway.

Visionnaire and imago just a mess

[Edited 8/3/12 11:31am]

Of course. Unless you don't like potatoes, why wouldn't you?

CarrieMpls said:

Every root veggie is good when you toss it w/olive oil and sea salt and roast it!

I usually add some rosemary or thyme or sage or whatever I have lying around too.

And some onions & garlic.

And finish w/some fresh pepper.

Yum !

Sliced thin and deep fried?

SURE!

Visionnaire said:

No.
They look like dicks.

yes for the same reason!