How to Cook Purple Potatoes

Co-authored by wikiHow Staff

Last Updated: February 18, 2023 References Tested

Purple potatoes are the brilliantly-colored cousins to the classic brown Russet potato. Besides being an attractive side dish, purple potatoes are also healthier than the typical potato: they’re high in antioxidants and may even lower your blood pressure and prevent blood clots. Serve them alongside a meat or fish main dish for a wholesome, pretty addition to your meal!

Ingredients

Roasting

6 tablespoons (89 mL) olive oil (can be substituted with bacon fat or duck fat)
2 pounds (0.91 kg) purple potatoes, washed (can mix in other baby potato varieties if desired)
1 large shallot, sliced
2 tablespoons (30 mL) flour
Salt and pepper
Diced chives

Sauteeing

3 thick-style bacon slices (unless you’re vegetarian)
¹⁄₂ pound (0.23 kg) purple potatoes, washed, cut into wedges
1 small onion, sliced lengthwise
4 medium-sized, thinly-sliced shiitake mushrooms
3 tablespoons (44 mL) olive oil
Kosher salt and pepper
A pinch of red pepper flakes
1 tablespoon (15 mL) fresh tarragon
1 tablespoon (15 mL) capers, chopped
¹⁄₂ tablespoon (7.4 mL) unsalted butter

Boiling

1 pound (0.45 kg) purple potatoes, washed
2 teaspoons (9.9 mL) chopped fresh rosemary leaves
¹⁄₄ cup (59 mL) pitted kalamata olives, cut into thin slices
2 tablespoons (30 mL) extra-virgin olive oil
Kosher salt and pepper

Method 1

Method 1 of 4:

Roasting

1
Start heating your oil by preheating the oven to 400 °F (204 °C). Pour the olive oil into a roasting pan and set it in the oven to warm up. This will speed up the roasting process so you can enjoy the potatoes sooner.^{[1]
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- Preheating the oil also ensures that your potatoes will stay crispy instead of getting soggy.
2
Set your potatoes in a large pan, add water, and boil. Pour enough water in the pan to just barely cover the potatoes. Add a pinch of salt and a splash of vinegar and turn up the burner to high. The water should begin to boil after about 10 minutes. At that point, lower the heat to medium-low and simmer the potatoes for a few minutes.^{[2]
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- Boiling your potatoes first lets you start the cooking process early to make sure that they bake all the way through.
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3
Drain the potatoes in a colander and add flour, salt and pepper. Stir the potatoes with a fork to spread the flour, salt, and pepper around.^{[3]
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4
Take the pan from the oven and add the potatoes and shallots. Remove the pan with oven mitts, and add the shallots before you scoop in the potatoes. The oil will be hot and the potatoes and shallots will sizzle when they make contact, so keep a bit of distance and use caution.^{[4]
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- Your shallots should be sliced long and thin. They’ll end up nice and crispy after roasting!
5
Bake the potatoes for 15 minutes on each side. Place the pan back in the oven and let your potatoes roast for 15 minutes. Remove the pan, flip over the potatoes, and let them roast for another 15 minutes before serving!^{[5]
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Method 2

Method 2 of 4:

Sauteeing

1
Heat the olive oil in a small pan, then add the onions in an even layer. Pour 1 tablespoon (15 mL) of olive oil into the pan and heat it on low. Place the onions in the pan evenly. Let them cook for 5 minutes, then add ¹⁄₂ tablespoon (7.4 mL) of butter and a pinch of salt and stir.^{[6]
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2
Stir your onions every few minutes and remove once they’ve browned. Continue cooking the onions on low as you prepare the rest of the dish, giving them a stir every few minutes. They should be evenly browned after about 30 minutes. Take the pan off the stove and keep it to the side until you’re ready to combine.^{[7]
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3
Dice the bacon and cook until it’s crispy. Heat up a new pan on medium and, once it’s hot, pour in your small bacon chunks. Saute the bacon slowly until it’s slightly crispy, then place the pieces on a paper towel-lined plate to drain the grease. Set it aside for now.^{[8]
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- If you’re a vegetarian, simply leave the bacon out.
4
Wash and chop the mushrooms. Rinse the mushrooms under cool water, brushing off any dirt. Place them on a paper towel. Once they’re dry, chop them by holding each one cap-up on a cutting board. Slice it in half, then place one half on the board, cut-side down, and slice it into vertical strips.^{[9]
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5
Add the mushrooms to the bacon pan and cook until they’re brown. Now you’ll saute your mushrooms in the rendered bacon fat that’s still in the pan. Add a pinch of salt and pepper. Let the mushrooms brown on one side, then flip them carefully. Avoid shaking or moving the pan at any point, which will disrupt the browning. Once evenly browned, set them on a smaller plate to use later.^{[10]
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- If you’ve left out the bacon, pour in a few more tablespoons of olive oil and a bit of butter to saute your mushrooms.
6
Put the potatoes and 2 tablespoons (30 mL) of olive oil in the pan. Carefully cut the potatoes into wedges, if you haven’t already. Pour in the rest of the olive oil and place the potatoes in an even layer. Sprinkle in some red pepper flakes and salt.^{[11]
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7
Brown the potatoes for 3-5 minutes on each side, then lower the heat. Keep the pan still as you let the potatoes brown. After you’ve browned both sides, turn down the heat to medium low so you can cook the potatoes all the way through. To test when the potatoes are done, poke them gently with a fork. They should give slightly.^{[12]
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8
Toss in the capers, then add other ingredients and rewarm. Once the potatoes are done, add the capers to the same pan and let them crisp for about a minute. Now combine all the ingredients--the onions, mushrooms, and bacon--in the pan. Warm it up over low heat until it’s hot.^{[13]
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- Once the dish is hot, take it off the burner and sprinkle on your fresh tarragon.

Method 3

Method 3 of 4:

Boiling with Olives and Rosemary

1
Put your potatoes in a big saucepan, fill with water, and boil. Add enough water to cover your potatoes by 2 inches (5.1 cm) and season it with salt. Turn the burner to high and bring it to a boil, then lower the heat and let simmer until a knife can just cut the potatoes. This should take 20-25 minutes.^{[14]
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2
Sizzle rosemary and oil in a skillet. While you’re boiling the potatoes, combine the oil and rosemary and heat on medium until the rosemary sizzles. Lower the heat and cook for another minute or so, until you can smell the rosemary. Take it off the stove and set it aside for now.^{[15]
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3
Drain the potatoes and cut them into quarters. You can use a colander to drain, or simply pour out the water while holding the potatoes back with the pan lid. Wait until the potatoes have cooled down before you begin cutting.^{[16]
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4
Toss the potatoes with the rosemary and olives to serve. Combine the potatoes and the rosemary oil in the saucepan, then add the olives. Toss with a spoon and add salt and pepper to taste. Enjoy this warm, savory side!^{[17]
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Method 4

Method 4 of 4:

Washing and Storing Purple Potatoes

1
Buy potatoes that are unblemished with a deep purple hue. You can find purple potatoes at most grocery stores, typically near other fingerling potatoes. Look for potatoes with a deep, true purple hue and without deep scars.^{[18]
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- Be sure to avoid potatoes with a greenish tinge, as they can taste bitter and even lead to digestive issues.
2
Store purple potatoes in a paper bag in a cool, dry place for up to a week. Avoid placing your potatoes in the refrigerator, as this can affect their taste and color. Instead, choose a cool, dark, and dry place, like a pantry, to keep your potatoes. If you want to bag them, use a paper bag rather than a plastic one.^{[19]
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- If you can store the potatoes in an area that’s 45 to 50 °F (7 to 10 °C), such as a basement, they’ll stay fresh for up to several weeks.
3
Store purple potatoes away from onions. Although they taste great when cooked together, potatoes and onions should be stored separately. When raw, both onions and potatoes release gases and moisture, which can cause the other to go bad more quickly. Keep them at least a few feet apart in your kitchen.^{[20]
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4
Soak the potatoes before scrubbing to save time. Place the potatoes in the sink and cover them with water. Let them sit for about 20 minutes, then drain the sink and rinse again before scrubbing. A lot of the dirt will fall away while soaking, which will save you scrubbing time.^{[21]
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- This is a great technique if you’re washing a large amount of potatoes all at once.
5
Scrub potatoes under running water to clean them. Take one potato at a time and wash it under cool, running water. Scrub the surface well using a brush or your hands, but don’t use soap. To keep your potatoes fresh for longer, wait to wash until you’re ready to use them.^{[22]
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