Purple Roast Potatoes

Christmas dinner is a tried and tested beast, and familiarity breeds contempt. I’m not really the traditional type in any area of my life – I’m more of a fan of shaking it up and trying out something new. Little twists like roast candied and golden beetroots, or purple potatoes are a good way to experiment a little without upsetting the delicate balance that can be family Christmas time.

A few top tips for making roast (purple potatoes) a success are:

  • If, like me, you’re making both traditional Maris Piper roast potatoes – make sure you par boil them in separate pans. The purple potatoes bleed a lot of colour into the water which will discolour your traditional potatoes.
  • After par boiling drain in a colander. Give them a little extra shake to rough up the edges a little, then sprinkle with some flour. This will crisp up in the oven giving you the ideal crispy outside and fluffy middle.
  • We were overwhelmed by the amount that needed to be done in one day, so we did the par boiling and flouring stage one day in advance, and then just cooked o the day – it worked perfectly.
  • Like all roast potatoes make sure they go into the hottest possible oven.
  • If you’re a vegetarian and don’t cook in goose fat, a mixture of sunflower oil and coconut oil will work perfectly. Don’t use olive oil – it will start smoking at a much lower heat and you’ll be smoked out of the oven.

I’m really a fan of the colour that these potatoes brought to what can sometimes be a fairly beige dinner. A very welcome, very tasty, break to tradition.

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