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These roasted 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! Just perfect roasted purple potatoes!
The Secret to Crispy Roasted Purple Potatoes
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! Good luck finding your purpose potatoes and roasting them to perfection!
If you love these roasted purple potatoes, I think you’d also love my Caramelized Onion and Bacon Mashed Potatoes, or these Roasted Rainbow Carrots!