These beautiful purple potatoes are parboiled and then roasted with crispy shallots. The result is crispy skins and soft, pillowy insides. A very elegant, easy side dish!
I love roaming around the produce section of my local grocery store and looking for strange fruits and vegetables. Last weekend, I eyed these purple potatoes and snatched them right up. Actually, they were labeled as “blue” potatoes, but they looked more purple to me! I knew I wanted to roast them, so I looked into some techniques for roasting baby potatoes. I wanted a super crispy skin, no sad or soggy purple potatoes here!
These roasted purple potatoes come together fairly easily, but there are a few steps. You want to boil them just a bit first, to start the cooking process. While you’re boiling them, you’ll go ahead and heat your roasting pan in the oven WITH the oil already in the pan. This way, when you add the potatoes and shallots to the roasting pan, they will start roasting immediately! If you were to add them into the oil before it was heated, you will risk them soaking up the oil and getting soggy. Doing this adds an element of “frying” into this technique that gives you your super crispy potato skins.
And let’s stop a bit to talk about the shallots. You’ll slice the shallots long and thing, and then down them in the heated oil along with the potatoes. They end up SUPER crispy, almost like french fried onions. I’m in love!
Just a tip for those that have trouble finding the purple variety of potato. They are sometimes labeled as “blue” potatoes. I typically find them in small, 2 lb mesh bags in the organic section. Specialty grocery stores are more likely to carry them than your big box grocery stores.
- 6 tbsp olive oil (or use bacon/duck fat)
- 2 lbs baby potatoes, halved (I used half purple/blue variety and half blonde)
- 1 large shallot, sliced into long and thin pieces
- 2 tbsp flour
- salt and pepper
- chives, diced
- Preheat oven to 400F. Place oil in roasting pan, then place in oven to get it heated up.
- Place large pan on stove. Add potatoes, and then enough water to barely cover the potatoes. Add a splash of vinegar and a sprinkle of salt, and turn the burner to high.
- Watch the potatoes carefully. When the water starts to boil (about 10 minutes), turn the heat down to medium-low and allow to simmer.
- Drain potatoes in a colander. Sprinkle flour, and a dash of salt and pepper over potatoes, then stir roughly with a fork.
- Remove pan with oil from oven carefully. To pan, carefully sprinkle shallots, then add potatoes. The pan and oil will be hot, and they will sizzle on contact. Careful, careful, careful!
- Return pan to oven, and bake for 15 minutes. Remove carefully, flip potatoes to other side, and return to oven for another 15 minutes.