Big Fat Healthy Lemon Dijon Roasted Purple Potatoes
Currently I’m crushing on the color purple, eating purple potatoes made a few different ways. These are not the purple “sweet” potatoes that I made here. These are the beautiful purple potatoes I want put into this veal stew with peas.
I get on food kicks. I’ll find something I like and make it over and over for about a week or two. Dijon Roasted Purple Potatoes is high on my list right now, as they are easy, tasty, beautiful, and make for great leftovers for morning hash!
Potatoes get a bad rap in some circles, but you won’t believe how unfair that is to these jewel colored roots. They have some added health benefits the white guys don’t have.
The dark purple pigment, known as anthocyanin, is a type of phytonutrient that belongs to the flavonoid family. Flavonoids are associated with lowering cholesterol, fighting heart disease, and protecting the body against oxidative stress, which will help you age more gracefully, fight cancer, and protect our brains.
Purple potatoes contain chlorogenic acid which aids in lowering blood pressure.
The best health benefit I’ve seen so far is from Dr. Michael Gregor, on the lowering effects of inflammation versus the white potato. Watch this 2 1/2 minute video and then run out and buy some purple potatoes.
Easy Recipe for Dijon Roasted Purple Potatoes
In this recipe for I simply washed, quartered and tossed with garlic, dijon mustard, olive oil, fresh herbs and leeks. Rosemary, and olive oil have also been shown to reduce inflammation, so this recipe is a triple winner.
The Process for Roasting Purple Potatoes
I threw onto a baking pan and roasted for twenty minutes, turning halfway. If you roast them in the same pan as a chicken, add them during those last twenty minutes, or they may turn mushy, but will sop up all those good chicken drippings. One night we roasted them next to a rack of lamb, a perfect duo, as both will be done about the same time.
Another idea for these nifty little purple gems is to toss them with other roasted vegetables such as eggplant, zucchini, green beans, or kale.
In the following recipe, I used the left overs to make a hash and added spinach.
If you like this recipe, you may also like these.
- 8 purple potatoes
- ¼ cup olive oil
- 1 tablespoon dijon mustard
- juice of ½ lemon
- 1 large garlic clove, minced
- 1 leek, washing sliced
- fresh herbs such as rosemary, lemon thyme, oregano (see notes)
- Optional teaspoon dried herbs if you don't have fresh
- Scrub potatoes. Cut in quarters.
- In a mixing bowl, whisk together, lemon juice, olive oil, garlic, dijon mustard.
- Add potatoes, sliced leeks.
- Season with salt and pepper and toss with half of the herbs.
- Roast at 400 degrees F. for twenty minutes. Turn over at 10 minutes.
- Once out of the oven, toss with remaining fresh herbs.