Potatoes are a great staple to have in your kitchen because they are nutritious and affordable. A 5 1/3-ounce potato has 100 calories and zero fat, as well as 21 percent of the daily recommendation for potassium, and 45 percent of the daily recommendation for vitamin C. Unfortunately, most Americans don’t meet the their daily recommendations for both potassium and vitamin C. BUT fortunately, if you attend a market your local farmers can offer you a wide selection of potatoes!
Last week I purchased pink and purple potatoes. Curious to know more about the vibrant selection I did some investigating. Adirondack Blue potatoes are a variety with blue flesh and skin, or a slight purple tint. This particular variety was released by Cornell University in 2003. The distinct color contributes to the vegetables high amount of antioxidants, specifically anthocyanin, which can also be found in fruits such as berries or pomegranates. Antioxidants come from natural or man-made substances, and are said to prevent cell damage. Eating a diet high in fruits and vegetables will ensure a diet high in antioxidants! The next question is, how does one cook these Adirondack Blue potatoes?
Craving home fries, I took the skillet-frying approach. In a pan I added the thinly chopped, skinned potatoes, an onion, garlic, and spices; using water and olive oil I thoroughly cooked them for about 30 minutes. Although they were delicious, I must add there are many ways to cook this special variety. If you’re looking to maintain their vibrant color try roasting the potatoes at 400 degrees for 45 minutes to one hour!
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