Purple Potatoes made in Uruguay
Mahalo Chicos,
Most produce in Uruguay is organically grown, but most of the farmers can not afford the costs of an organically grown proof of certificate. So when a produce has the label ‘natural organico’ it is just common knowledge that said produce is organically grown.
With that in mind I purchased some natural organic purple potatoes at the Martes Ferria -Tuesday farmers’ market- this week and I thought maybe it would be interesting to make my baked mashed potatoes with the purple ones.
This would be a colorful addition to your meal. There are so many ways to prepare this purple potato that I have not even begun. Not to mention purple potatoes are wonderfully healthier than the white potato. So I read somewhere.
Serves: Up to four people or two with left overs.
Prep time: About ten minutes
Cook time: About sixty minutes
What you’ll need and do:
1. 8 purple potatoes, peeled and cut in half
2. Salt and pepper
3. 1 large ripe tomato
4. A few slices of mozzarella cheese or real cheddar cheese if it’s available in your country.
5. Plain bread crumbs
6. Dried oregano - just a few pinches-
7. Heat a deep pot with water and salt. Once boiling turn to medium high, place the potatoes.
8. Turn the oven on 200 degrees celsius. Grease a small square baking dish or any baking dish you have in hand that would fit the potato mixture. Set aside.
9. Once the purple potatoes are soft, turn off stove, remove most of the water, leaving just a bit to help keep the potatoes moist and puree it.
10. After you’ve pureed the potatoes, add a pinch or so of salt, pepper, and dried oregano, fold well into the mashed potatoes. Place the mixture onto the baking dish.
11. Layer the sliced tomato on top of the mixture. Layer the cheese, and spread the bread crumbs to cover. Place in oven covered with foil for 40 minutes, then remove the foil long enough to have the cheese browned. Remove and allow to cool before serving. This side can be made ahead of time and than reheated just before serving.
Enjoy.