The purple potatoes are naturally colorful looking alternative to the otherwise boring yellow ones and I hear they have higher potassium and 4 times more antioxidants than Russet potatoes.
I don’t mean to sell that idea to u 🙂 but they look simply pretty when served with meat. For the punch and contrast flavor go for pickled onion too. Use other pickled veggies if u are planning to cook for a date night for obvious reasons:)
Baby purple potato – 1 lb
Garlic- 6 -8 flakes
Red chili flakes- 1/2 tsp or more
Fresh Italian parsley – few strands
Fresh rosemary – 1 sprig
Salt and pepper to taste
Olive oil – 1 tbsp
Wash and scrub the potatoes well. Steam it until 3/ 4 th cooked. Remove and allow it to cool. Cut into half.
Heat oil in a pan and add the garlic chopped when it gives out a good aroma add the chili flakes give it few seconds then add the potatoes cut salt and pepper and rosemary chopped. Reduce heat to low and continue cooking until potato is fully done and edges are crisp. Before switching off add parsley chopped and give it a gentle toss so the potato does not mash up.