Purple Potato Eater

I watched a show on TV (food network maybe?) a few months ago and it was all about potatoes. On this show, they were talking about all of the different types of potatoes and how the colored potatoes were better for you than the regular Idaho that we are used to eating on a regular basis. One that stood out to me was a purple potato, not only because it was such a pretty color, but because of the beneficial nutrients from them as well. Look what I found at the grocery store…..


The purple potato’s pigment is its nutritional life force, due to the antioxidant anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. So what are the benefits?  Studies have shown that these roots have anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those with lighter skin and flesh. So why not make purple mashed potatoes next time!?

Now, I know potatoes aren’t the best vegetable for you compared to some, but I could eat these beautiful starchy roots every day. And with the added bonus of the nutrients packed inside, why not!? I just did a simple roasted potato with olive oil, chopped rosemary, salt and pepper in the oven for 375 degrees for about 20-30 minutes.

Scrub potatoes under water and then cut into thin rounds, about 1/2-1/4 of an inch. Then toss with EVOO, rosemary, salt and pepper and bake. Easy Peasy!

Don’t these look delicious!?


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