Kids are funny little creatures. I really don’t think there is any logic whatsoever to what they will eat and won’t eat. Some days I think that I nailed it with Hunter and then he won’t go near it and other days when I have just sat down to a tasty omelette that I am certain I won’t have to share, he begs me for bite after bite. My niece Lillie just might be one of the pickiest eaters that has ever been born and while she does have some real issues that require food therapy, there are plenty of foods that she will pick to eat simply on how they look. We recently celebrated my mom “The Birthday Diva’s” birthday with a luncheon at Beth’s house and I brought “Mardi Gras Potatoes” or “purple potatoes” as Lillie called them. She was very perplexed as to how their color came about. She first asked why they were purple and not happy with the answer “that’s just what color they are”, she then asked “how did you get them that color” and seemed to be satisfied with our response “well, God just made them that way”. Much to all of our surprise, she ate the “purple potatoes” and may have even asked for seconds.
I call the potatoes “Mardi Gras Potatoes” because they are so colorful and perfect for your NOLA-style celebration. If you are hosting or attending a potluck Fat Tuesday Pancake Supper they are the perfect accompaniment. If you have time, I highly recommend parboiling them before roasting them. Parboiling kind of gives the potatoes a head-start since they take so long to cook. It more or less pre-cooks them and after roasting them, the end result is a crispy outer potato with a soft inside. For my “Mardi Gras Potatoes” , I used the delicious Lemon & Herb-Infused Olive Oil that I recently made. It really gave the potatoes a nice flavor and the fresh herbs really added the finishing touch. Whether you call them “Mardi Gras Potatoes” or “Purple Potatoes”, these will definitely be a big hit for your guests.
Parboiling the potatoes before roasting them allows for a shorter cooking time and provides extra crispy potatoes with a tender inside.
- 2 pounds Purple & Yukon Gold potatoes, quartered
- 1/2 teaspoon salt
- 1/4 cup Lemon & Herb-Infused Olive Oil
- 2 tablespoons fresh thyme & fresh rosemary leaves, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh black pepper
- In a large pot, place potatoes and room temperature oven on the stove over high heat. Bring to a boil. Let boil 10-15 minutes. Drain and rinse with cool water. Let cool before cooking.
- Once parboiled potatoes are cooled, toss with Lemon & Herb-Infused Olive Oil, herbs, salt & pepper. Roast on a baking sheet in oven set to 425 degrees F for 30 minutes or until desired crispness.