Friday's Featured Food: Katie's Favorite

This week Katie got to pick our featured food, and she chose the pink and purple potatoes. The purple potatoes are Purple Majesty, and the pink potatoes are Mountain Rose. Both make quite the impression at the dinner table. When the nutrition experts say to feed a rainbow, I don't think they meant a rainbow of potatoes. But, it does encourage our girls to eat their veggies. Check out these beauties:

To make the cool shapes, Jay ran the Purple Majesty, Pink Mountain, Yukon Gold, and Red Norland potatoes through the apple corer. He then cooked them on the grill in a foil packet with a little bit of butter, for about 10 to 15 minutes. And, here's the result:

Updated Recipe:

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes
1 lb. Purple Majesty Potatoes , washed
4 small shallots or onions, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil
Salt to taste
Pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. (1) Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. (2) Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. (3) Finish with parsley. Serves 4.

Source: http://nymag.com/restaurants/recipes/inseason/29408/

Friday's Featured Food: Katie's Favorite