Purple Potatoes

Purple always makes me marvel at nature. In purple potatoes, that vibrant color comes from anthocyanins – the same antioxidants found in blueberries. Roots Organic Farm has some beautiful potatoes right now, and the purple varieties contain significantly more antioxidants than regular potatoes. Anthocyanins help neutralize free radicals, reduce oxidative stress, improve artery flexibility, and lower systolic and diastolic blood pressure. Purple potatoes may also help reduce arterial stiffness, which is linked to a higher risk of heart attack and stroke, while supporting healthier, more relaxed blood vessels. They are also a great source of fiber. When cooked and cooled, as in potato salad, they provide prebiotic fiber that nourishes beneficial gut bacteria, supports immunity, and helps strengthen the intestinal lining. All potatoes – not just purple ones – contain other beneficial antioxidants as well, including vitamin C, carotenoids, selenium, and tyrosine, which have cancer-fighting properties. Let’s make something beautiful with these potatoes. 

Smashed and Crispy Blue Potato Salad with Cucumbers and Tahini Mayo Dressing

Yield: 4 Servings

2.5 pounds baby purple potatoes 
2 tablespoons olive oil 
¾ teaspoon sea salt 
1 English cucumber
4 scallions, thinly sliced
¼ cup cilantro leaves 
1 tablespoon toasted sesame seeds 
2 tablespoons chili crisp oil 

Dressing:

2 tablespoons tahini 
1 tablespoon toasted sesame oil 
1 tablespoon white miso 
½ cup avocado mayonnaise 
1 lime, zested and juiced 
3 tablespoons water
Salt to taste 

Directions:

1. Bring a large pot of salted water and potatoes to a boil. Boil until just tender, about 10 to 15 minutes. The time depends on the size of the potatoes. I test them by sticking a paring knife into a potato, if it comes out easily, they are done. Drain and dry on a paper towel. 

2. Transfer to an air fryer baking sheet lined with a piece of parchment. Place potatoes on the baking sheet. Take a glass cup and smash each potato until flat. Drizzle with the olive oil and sprinkle with salt. 

3. Transfer to the air fryer and air fry at 400 degrees for 10 minutes. Flip potatoes and air fry another 5 minutes or until crispy. 

4. While the potatoes are frying, make the rest of the salad. 

5. Cut the cucumber in half lengthwise and scoop out the seeds. Slice into half-moons. Roughly chop the cilantro. 

6. In a large bowl, whisk together the tahini, sesame oil, miso, mayo, lime zest and juice, water and season with salt. 

7. Add the crispy potatoes, cucumber, scallions, and sesame seeds to the bowl with the dressing and toss to coat.