Recipe: Smashed purple potatoes

Back in October, I had taken a trip to the Bay area and upon a dinner at Thomas Keller’s Ad Hoc Restaurant, I came across these wonderful purple potatoes that were the highlight of my evening meal. They stole the show even next to the Wagyu beef skewers. After returning to home sweet home in Houston, I had to find and cook these purple potatoes myself.Indeed I found them in the potato section of H-E-B, and John kindly reminded me that he’d suggested I try these purple potatoes long ago but that I was initially repulsed by the idea of my spuds looking like Barney. Alas, I’ve changed my mind.I was so enamored with purple potatoes that I wrote a Ingredient of the Week post for Eating Our Words, and now I present to you a simple yet delicious method for preparing these smashingly good smashed purple potatoes. Remember, if the Blind can Cook it, so can you. 

: Smashed Purple Potatoes

 

1. 1 lb. purple potatoes, scrubbed
2. 1/3 c. whole milk
3. 2 tbsp. butter
4. 1 tsp. salt
5. 1/2 tsp. pepper

 

1. In a med. saucepan, boil potatoes in salted water for approx. 15 min. or until tender but not mushy.
2. Meanwhile, combine milk and butter in a sm. saucepan. Heat to a simmer and set aside.
3. Drain potatoes and return to low heat to dry.
4. Preheat oven to 400 degrees.
5. Line potatoes in a single layer in a baking dish. Using a fork, lightly smash each potato, making sure each potato remains whole. Then in a med. bowl, toss potatoes with buttermilk mixture, salt, and pepper. Re-line potatoes in the baking dish. Roast for 10 to 15 min. or until slightly crispy.

Preparation time: 10 minute(s)Cooking time: 30 minute(s)