20 Delicious Purple Potato Recipes for Every Occasion

So, you’ve stumbled upon the vibrant world of purple potatoes, and let me tell you, it’s a game-changer for your kitchen adventures! Whether you’re whipping up a quick weeknight dinner, celebrating the season’s bounty, or craving some cozy comfort food, these 20 delicious recipes are here to inspire. Get ready to add a pop of color and a dash of creativity to your meals—let’s dive in!

Roasted Purple Potatoes with Garlic and Rosemary

Perfectly crisp on the outside and tender on the inside, these roasted purple potatoes with garlic and rosemary have become a staple in my kitchen. I remember the first time I tried them at a farmer’s market; their vibrant color and earthy flavor won me over instantly. Now, I make them almost every week, especially when I need a side dish that’s as beautiful as it is delicious.

Ingredients

• 1.5 lbs of small purple potatoes, halved (for even roasting)
• 3 tbsp rich extra virgin olive oil
• 4 cloves of garlic, minced (for a pungent kick)
• 1 tbsp fresh rosemary, finely chopped (for aromatic freshness)
• 1 tsp sea salt (for enhancing flavors)
• 1/2 tsp freshly ground black pepper (for a slight heat)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved purple potatoes with olive oil, minced garlic, rosemary, sea salt, and black pepper until evenly coated. Tip: Letting them sit for 5 minutes allows the flavors to meld.
3. Spread the potatoes in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they’re golden and crispy on the edges. Tip: For extra crispiness, broil for the last 2 minutes.

Marvel at how the garlic and rosemary infuse the potatoes with deep flavors, while the sea salt enhances their natural sweetness. Serve them alongside grilled meats or fold into a morning omelet for a colorful twist. Their creamy interior and crispy edges make every bite a delightful contrast.

Purple Potato Salad with Lemon Dressing

This morning, as I was rummaging through my pantry, I stumbled upon a bag of vibrant purple potatoes that I had completely forgotten about. Their deep hue reminded me of the lavender fields in Provence, inspiring me to whip up something both visually stunning and delicious. Thus, the Purple Potato Salad with Lemon Dressing was born, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 pounds of vibrant purple potatoes, washed and quartered
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of freshly squeezed lemon juice
• 1 teaspoon of Dijon mustard, for a tangy kick
• 1/2 teaspoon of finely ground black pepper
• 1/4 cup of finely chopped fresh parsley, for a burst of color and freshness
• 1/2 teaspoon of sea salt, to enhance the flavors

Instructions

1. Place the quartered purple potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
2. While the potatoes are cooking, whisk together the olive oil, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl to create the dressing. Tip: For a smoother dressing, let it sit for a few minutes to allow the flavors to meld.
3. Drain the potatoes and let them cool slightly in a large mixing bowl. Tip: Leaving them slightly warm helps them absorb the dressing better.
4. Pour the dressing over the potatoes and gently toss to coat. Add the chopped parsley and give it one final gentle mix. Tip: Be careful not to overmix to keep the potatoes from breaking apart.

Diving into this salad, you’ll first notice the creamy texture of the potatoes, perfectly complemented by the zesty lemon dressing. The parsley adds a fresh contrast, making each bite a delightful experience. Serve it alongside grilled chicken or fish for a colorful and satisfying meal.

Purple Potato and Kale Hash

Perfect for a lazy Sunday morning or a quick weeknight dinner, this Purple Potato and Kale Hash has become my go-to dish when I crave something hearty yet healthy. The vibrant colors and the comforting aroma never fail to brighten my day, and I bet it’ll do the same for you.

Ingredients

• 2 cups of diced purple potatoes, skin on for extra texture
• 1 bunch of fresh kale, stems removed and leaves roughly chopped
• 1 medium yellow onion, thinly sliced
• 2 cloves of garlic, minced
• 3 tablespoons of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 4 farm-fresh eggs

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced purple potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Flip the potatoes and add the sliced onion and minced garlic. Cook for another 5 minutes, stirring occasionally, until the onions are translucent.
4. Stir in the chopped kale, sea salt, and black pepper. Cover the skillet and let it cook for 3 minutes, or until the kale is wilted but still bright green.
5. Make 4 small wells in the hash and crack an egg into each well. Cover the skillet again and cook for 5 minutes, or until the eggs are set to your liking.
6. Drizzle the remaining tablespoon of olive oil over the top before serving.

Absolutely delightful, this hash boasts a beautiful contrast between the crispy potatoes and the tender kale, with the runny egg yolks adding a rich creaminess. Try serving it with a side of avocado toast for an extra layer of flavor and texture.

Grilled Purple Potatoes with Herb Butter

Believe it or not, the first time I stumbled upon purple potatoes at my local farmers’ market, I was utterly mesmerized by their vibrant hue. It was love at first sight, and I knew I had to turn them into something spectacular. That’s how this recipe for Grilled Purple Potatoes with Herb Butter came to be—a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 pound of vibrant purple potatoes, scrubbed and halved
• 3 tablespoons of rich, unsalted butter, softened
• 1 tablespoon of fresh, finely chopped rosemary
• 1 tablespoon of fresh, finely chopped thyme
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper
• 2 tablespoons of extra virgin olive oil

Instructions

1. Preheat your grill to a medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the softened butter with rosemary, thyme, sea salt, and black pepper until well combined. Set aside to let the flavors meld.
3. Toss the halved purple potatoes with extra virgin olive oil, ensuring each piece is evenly coated for that perfect grill mark.
4. Place the potatoes on the preheated grill, cut side down, and cook for about 5 minutes or until you see those beautiful char marks.
5. Flip the potatoes and continue grilling for another 5-7 minutes, or until they’re tender when pierced with a fork.
6. Remove the potatoes from the grill and immediately dollop with the herb butter, allowing it to melt over the warm potatoes.
7. Tip: For an extra flavor boost, let the herb butter sit at room temperature for an hour before using. Tip: Don’t overcrowd the grill to ensure even cooking. Tip: Use a grill basket if you’re worried about smaller pieces falling through the grates.

Absolutely divine, these grilled purple potatoes boast a smoky exterior with a creamy, buttery interior that’s elevated by the aromatic herb butter. Serve them alongside your favorite grilled meats or as a standout side at your next barbecue for a pop of color and flavor that’s sure to impress.

Purple Potato Gnocchi with Sage Butter

Discovering the perfect dish that combines comfort with a splash of color led me to this delightful recipe. I remember the first time I made purple potato gnocchi; the vibrant hue caught me by surprise, turning a simple meal into a conversation starter.

Ingredients

• 2 cups mashed purple potatoes, smooth and free of lumps
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large farm-fresh egg, lightly beaten
• 1/2 tsp fine sea salt
• 1/4 cup unsalted butter, rich and creamy
• 10 fresh sage leaves, aromatic and slightly crisp
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese, sharp and nutty

Instructions

1. In a large mixing bowl, combine the mashed purple potatoes, flour, egg, and sea salt until a dough forms. Tip: Avoid overworking the dough to keep the gnocchi light.
2. Turn the dough onto a lightly floured surface and divide into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
3. Cut each rope into 1-inch pieces. For classic gnocchi ridges, gently roll each piece down the back of a fork. Tip: Keep your hands and the fork lightly floured to prevent sticking.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a large skillet over medium heat, melt the butter until it starts to foam. Add the sage leaves and cook until crisp, about 1 minute. Tip: Watch the butter closely to prevent burning.
6. Add the cooked gnocchi to the skillet, tossing gently to coat in the sage butter. Sprinkle with black pepper and Parmesan cheese before serving.

Mouthwatering doesn’t even begin to describe these pillowy gnocchi, with their earthy potato flavor and the crispy sage adding a delightful contrast. Serve them on a bright plate to really let their purple hue pop, or top with extra Parmesan for a salty finish.

Purple Potato and Beetroot Soup

Last weekend, I found myself staring at a basket of vibrant purple potatoes and earthy beetroots at the farmers’ market, and I knew I had to turn them into something special. There’s something about the combination of these two ingredients that screams comfort and nutrition, making them perfect for a hearty soup that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups diced purple potatoes, skins on for extra texture
• 1 cup peeled and diced fresh beetroots, for a sweet, earthy flavor
• 1 tbsp rich extra virgin olive oil
• 1/2 cup finely chopped yellow onion, for a subtle sharpness
• 2 cloves garlic, minced, for a punch of aroma
• 4 cups vegetable broth, low sodium preferred
• 1/2 tsp finely ground black pepper, for a slight heat
• 1/2 cup heavy cream, for a silky finish
• Salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, roughly 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Introduce the diced purple potatoes and beetroots to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, ensuring all the ingredients are submerged, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the vegetables are fork-tender.
7. Tip: The smaller you dice the vegetables, the quicker they’ll cook.
8. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender.
9. Stir in the heavy cream and black pepper, then season with salt as needed.
10. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve before adding the cream.
11. Return the soup to the stove and warm through over low heat for 5 minutes, stirring occasionally.

Kick back and enjoy this velvety soup, where the sweetness of the beetroots and the earthiness of the purple potatoes create a harmonious blend. Serve it with a dollop of crème fraîche and a sprinkle of fresh dill for an elegant touch, or keep it rustic with a side of crusty bread for dipping.

Baked Purple Potato Fries with Truffle Oil

Perfectly crispy on the outside and tender on the inside, these baked purple potato fries with truffle oil are a game-changer for your snack time. I stumbled upon this recipe during a lazy Sunday when I was craving something indulgent yet simple, and now it’s my go-to for impressing guests or treating myself.

Ingredients

• 2 large purple potatoes, scrubbed and cut into 1/4-inch thick fries
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon aromatic truffle oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the purple potato fries with extra virgin olive oil, sea salt, and black pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
4. Bake for 25 minutes, then flip the fries and bake for an additional 10-15 minutes until golden and crispy.
5. Remove from the oven and immediately drizzle with aromatic truffle oil, then sprinkle with freshly grated Parmesan cheese and chopped parsley.
6. Serve hot and enjoy the earthy flavors and vibrant colors of this elegant side dish.

Zesty and luxurious, these fries offer a delightful contrast of textures and a depth of flavor that’s hard to resist. Try pairing them with a creamy aioli or simply enjoy them as they are for a truly gourmet experience.

Purple Potato and Goat Cheese Tart

Now, I must confess, I have a soft spot for dishes that are as pleasing to the eye as they are to the palate, and this Purple Potato and Goat Cheese Tart is no exception. It’s a recipe that came to me during a farmers’ market visit, where the vibrant hues of purple potatoes caught my eye, inspiring this beautiful, flavorful tart.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/2 teaspoon sea salt, finely ground
• 1 pound purple potatoes, thinly sliced into rounds
• 4 ounces creamy goat cheese, crumbled
• 2 tablespoons fresh thyme leaves
• 1/4 cup heavy cream
• 1 large farm-fresh egg, beaten
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted all-purpose flour and sea salt. Add the cold, cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the edges. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
5. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. While the crust bakes, toss the thinly sliced purple potatoes with olive oil, half of the thyme, and black pepper.
7. Layer the potato slices in the pre-baked crust, overlapping them slightly for a beautiful pattern. Sprinkle the crumbled goat cheese and remaining thyme over the potatoes.
8. Whisk together the heavy cream and beaten egg, then pour this mixture over the tart, ensuring it seeps between the potato layers.
9. Bake the tart for 35-40 minutes, or until the potatoes are tender and the top is golden and bubbly. Tip: Let the tart rest for 10 minutes before slicing to allow the filling to set.

Buttery, flaky crust gives way to creamy goat cheese and tender purple potatoes in every bite of this tart. Serve it warm with a side of peppery arugula salad for a contrast in flavors and textures that’s simply unforgettable.

Spicy Purple Potato Curry

Waking up to the vibrant hues of purple potatoes at the farmers’ market last weekend, I knew I had to turn them into something spectacular. This Spicy Purple Potato Curry is my latest obsession, blending the earthy sweetness of the potatoes with a fiery kick that’ll warm you right up. It’s the kind of dish that makes you forget all about the clock, inviting you to savor every bite.

Ingredients

• 2 cups diced purple potatoes, skins on for extra texture
• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced to release their aromatic punch
• 1 tbsp freshly grated ginger, for a zesty undertone
• 2 tsp ground cumin, for a warm, nutty flavor
• 1 tsp turmeric powder, adding a golden glow and earthy taste
• 1/2 tsp cayenne pepper, adjustable for your heat preference
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 1 cup vegetable broth, to balance the richness
• Salt, to season perfectly
• Fresh cilantro leaves, for a bright, herby finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, stirring occasionally, until translucent and fragrant, roughly 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until their aromas meld beautifully.
4. Sprinkle in the cumin, turmeric, and cayenne, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Add the diced purple potatoes, ensuring they’re submerged in the liquid, and season with salt.
7. Cover and simmer on low heat for 20 minutes, or until the potatoes are tender but not mushy.
8. Garnish with fresh cilantro leaves before serving.

Here’s the deal: the potatoes soak up all that spicy, coconutty goodness, becoming tender yet holding their shape. The curry’s heat builds slowly, making it perfect over a bed of fluffy rice or with a side of naan to cool things down. Honestly, it’s a weeknight game-changer.

Purple Potato Pancakes with Sour Cream

My kitchen adventures often lead me to the most colorful ingredients, and today, it’s all about those vibrant purple potatoes I stumbled upon at the farmers’ market. There’s something magical about turning these jewel-toned tubers into crispy, golden pancakes that are as delightful to look at as they are to eat.

Ingredients

• 2 cups grated purple potatoes, packed (about 2 medium potatoes)
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup sour cream, for serving
• 1 tablespoon finely chopped fresh chives, for garnish

Instructions

1. In a large mixing bowl, combine the grated purple potatoes, lightly beaten egg, all-purpose flour, sea salt, and black pepper. Mix until all ingredients are well incorporated.
2. Heat the extra virgin olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding.
4. Cook for 3-4 minutes on each side, or until the edges are crispy and golden brown. Flip carefully to maintain the pancake’s shape.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
6. Serve warm, topped with a dollop of sour cream and a sprinkle of fresh chives.

Just out of the skillet, these pancakes boast a crispy exterior with a tender, fluffy inside, and the sour cream adds a cool, tangy contrast. For an extra pop of color and flavor, try serving them alongside a bright, citrusy salad or as a unique side to your morning eggs.

Purple Potato and Spinach Gratin

Now, I don’t know about you, but there’s something about the combination of purple potatoes and spinach that just screams comfort to me. Maybe it’s the vibrant colors or the way the flavors meld together, but this gratin has become a staple in my kitchen, especially when I’m looking to impress at dinner parties or just treat myself to something special.

Ingredients

• 2 cups thinly sliced purple potatoes, with their skins on for extra texture
• 1 cup fresh spinach leaves, roughly chopped for a burst of color
• 1/2 cup heavy cream, for a rich and velvety sauce
• 1/4 cup grated Parmesan cheese, for a sharp, nutty flavor
• 1 tbsp unsalted butter, to grease the baking dish
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1/4 tsp garlic powder, for a hint of warmth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Grease a medium-sized baking dish with the unsalted butter, making sure to cover the bottom and sides evenly.
3. Layer half of the thinly sliced purple potatoes at the bottom of the dish, creating a uniform layer.
4. Sprinkle half of the sea salt, black pepper, and garlic powder over the potatoes for seasoning.
5. Spread the roughly chopped spinach leaves evenly over the seasoned potatoes.
6. Repeat the layers with the remaining potatoes and seasonings, finishing with a top layer of potatoes.
7. Pour the heavy cream over the top, allowing it to seep down through the layers.
8. Sprinkle the grated Parmesan cheese evenly over the top for a golden, crispy crust.
9. Bake in the preheated oven for 45 minutes, or until the top is bubbly and golden brown.
10. Let the gratin rest for 5 minutes before serving to allow the layers to set.

Let me tell you, the first bite of this gratin is a revelation. The creamy texture of the potatoes paired with the slight crunch of the spinach and the sharpness of the Parmesan is nothing short of magical. Serve it alongside a crisp green salad or as a hearty side to your favorite protein for a meal that’s as beautiful as it is delicious.

Purple Potato Mash with Caramelized Onions

Mashed potatoes have always been my go-to comfort food, but when I stumbled upon these vibrant purple potatoes at the farmers’ market last weekend, I knew I had to elevate my classic mash. The result? A visually stunning and deliciously unique Purple Potato Mash with Caramelized Onions that’s as fun to make as it is to eat.

Ingredients

• 2 pounds of vibrant purple potatoes, peeled and quartered
• 1 large sweet onion, thinly sliced
• 4 tablespoons of rich unsalted butter
• 1/2 cup of warm whole milk
• 1 teaspoon of finely ground sea salt
• 2 tablespoons of golden brown sugar
• 2 tablespoons of extra virgin olive oil

Instructions

1. In a large pot, cover the quartered purple potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. While the potatoes cook, heat the olive oil in a skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 5 minutes.
3. Sprinkle the brown sugar over the onions and continue to cook, stirring frequently, for another 10 minutes until the onions are deeply caramelized. Tip: Lower the heat if the onions start to burn.
4. Drain the potatoes and return them to the pot. Add the butter and warm milk, then mash until smooth. Tip: For extra creamy mash, warm the milk before adding.
5. Fold in the caramelized onions and sea salt, mixing gently to combine. Tip: Reserve some onions for garnish to add texture and visual appeal.

Hearty and rich with a subtle sweetness from the caramelized onions, this purple potato mash is a showstopper. Serve it alongside roasted meats or as a colorful base for a vegetarian bowl topped with sautéed greens and a poached egg.

Purple Potato and Black Bean Tacos

Believe it or not, the inspiration for these vibrant Purple Potato and Black Bean Tacos came from a late-night fridge raid. I was craving something hearty yet healthy, and the sight of those gorgeous purple potatoes was all the motivation I needed. Paired with protein-packed black beans and a sprinkle of cheese, these tacos are a weeknight lifesaver.

Ingredients

• 2 medium purple potatoes, diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp ground cumin, freshly toasted for maximum aroma
• 1/4 tsp smoked paprika, for a subtle smoky depth
• Salt, to taste
• 4 small corn tortillas, warmed
• 1/4 cup crumbled queso fresco, creamy and tangy
• Fresh cilantro leaves, for a bright, herbal finish

Instructions

1. Preheat a large skillet over medium heat and add the extra virgin olive oil.
2. Add the diced purple potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until they start to soften and get a bit crispy on the edges.
3. Sprinkle the ground cumin and smoked paprika over the potatoes, stirring to coat evenly. Cook for another 2 minutes to toast the spices, releasing their fragrant oils.
4. Add the rinsed black beans to the skillet, gently mixing them with the potatoes. Cook for 3-4 minutes, just until the beans are heated through.
5. Season the mixture with salt to taste, then remove from heat.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
7. Divide the potato and black bean mixture evenly among the tortillas. Top with crumbled queso fresco and fresh cilantro leaves.

Let these tacos transport you with their contrasting textures—the creamy potatoes against the hearty beans, all wrapped in a soft, charred tortilla. For an extra kick, a drizzle of spicy salsa verde makes these tacos unforgettable.

Purple Potato and Chorizo Stew

Yesterday, as I was rummaging through my pantry, I stumbled upon a bag of vibrant purple potatoes that I had completely forgotten about. Inspired by their unique color and earthy flavor, I decided to whip up a comforting Purple Potato and Chorizo Stew that turned out to be a hit at my dinner table.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup diced Spanish chorizo, with its smoky and slightly spicy flavor
• 1 large yellow onion, finely chopped for a sweet base
• 2 cloves garlic, minced to release their aromatic essence
• 1.5 pounds purple potatoes, cubed for a pop of color and texture
• 4 cups chicken broth, preferably homemade for depth of flavor
• 1 teaspoon smoked paprika, for a touch of warmth
• Salt and freshly ground black pepper, to season perfectly
• 1/4 cup chopped fresh parsley, for a bright finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced chorizo and cook until it starts to crisp and release its oils, about 5 minutes. Tip: The chorizo will flavor the oil, which in turn flavors the entire stew.
3. Stir in the chopped onion and cook until translucent, about 3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the cubed purple potatoes to the pot, stirring to coat them in the flavorful oil.
5. Pour in the chicken broth and bring the mixture to a boil. Tip: Using homemade broth really elevates the dish, but a good quality store-bought version works in a pinch.
6. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes. Tip: Check the potatoes with a fork; they should be soft but not falling apart.
7. Season the stew with smoked paprika, salt, and pepper, adjusting to your liking.
8. Garnish with chopped fresh parsley before serving.

Now, this stew is a masterpiece of textures and flavors—the potatoes are tender yet hold their shape, the chorizo adds a smoky depth, and the broth is rich and comforting. Serve it with a crusty bread to soak up all the deliciousness, or top it with a dollop of sour cream for an extra layer of flavor.

Purple Potato and Avocado Toast

Very few things excite me more in the morning than the vibrant colors and textures of a well-made toast. That’s why I’m obsessed with this Purple Potato and Avocado Toast—it’s not just a feast for the taste buds but also for the eyes. Let me share how I bring this colorful dish to my breakfast table, with a little story about how I discovered the magic of purple potatoes at a local farmer’s market last summer.

Ingredients

• 2 slices of artisan whole grain bread, toasted to golden perfection
• 1 medium purple potato, thinly sliced into rounds
• 1 ripe avocado, mashed until creamy
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh lemon juice
• 2 tbsp crumbled feta cheese
• 1 tsp red pepper flakes, for a subtle heat

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the thinly sliced purple potatoes with olive oil, sea salt, and black pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast the potatoes for 20 minutes, flipping halfway through, until they’re tender and slightly crispy at the edges.
4. While the potatoes roast, toast your bread slices until they’re golden and crisp.
5. In a small bowl, mash the avocado with lemon juice, a pinch of salt, and black pepper to taste. This not only adds flavor but also keeps the avocado from browning.
6. Once the toast is ready, spread a generous layer of the mashed avocado on each slice.
7. Arrange the roasted purple potato slices on top of the avocado, overlapping slightly for a beautiful presentation.
8. Sprinkle with crumbled feta cheese and red pepper flakes for an extra kick of flavor and color.

Zesty, creamy, and with a satisfying crunch, this toast is a masterpiece of textures and flavors. I love serving it with a side of mixed greens or a poached egg on top for an even more decadent breakfast. The purple potatoes not only add a pop of color but also a subtle sweetness that pairs perfectly with the creamy avocado and tangy feta.

Purple Potato and Mushroom Risotto

Venturing into the world of risottos can be intimidating, but this Purple Potato and Mushroom Risotto is a game-changer. I remember the first time I tried making it; the vibrant colors and earthy flavors instantly made it a staple in my kitchen. It’s perfect for those cozy nights when you want something comforting yet sophisticated.

Ingredients

• 1 cup Arborio rice, pearly and starchy
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup purple potatoes, diced into small cubes
• 1 cup cremini mushrooms, sliced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese, freshly shredded
• 2 tablespoons unsalted butter
• Salt and finely ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the finely diced onion and sauté until translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced purple potatoes and sliced mushrooms, cooking until the mushrooms release their moisture, about 5 minutes.
5. Pour in the Arborio rice, stirring to coat each grain with oil, toasting for 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
6. Deglaze the pan with the white wine, scraping up any browned bits, and cook until the wine is mostly absorbed.
7. Begin adding the warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes. Tip: Keep the broth warm to maintain a consistent cooking temperature.
8. Once the rice is creamy and al dente, remove from heat and stir in the Parmesan cheese and butter until melted and smooth.
9. Season with salt and finely ground black pepper to taste.
10. Garnish with fresh parsley before serving.

Delightfully creamy with a slight bite from the al dente rice, this risotto is a feast for the senses. The earthy mushrooms and vibrant purple potatoes make it as visually stunning as it is delicious. Try serving it with a crisp white wine to elevate the dining experience.

Purple Potato and Lentil Salad

Now, let me tell you about a dish that’s as vibrant in color as it is in flavor—a Purple Potato and Lentil Salad that’s become a staple in my kitchen. It’s the perfect blend of earthy and fresh, with a texture that keeps you coming back for more. I first stumbled upon this combination during a farmers’ market visit, and it’s been a hit ever since.

Ingredients

• 1 cup purple potatoes, diced into 1-inch cubes
• 1/2 cup green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, squeezed from a ripe lemon
• 1/4 cup red onion, finely chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, roughly chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced purple potatoes with 1 tbsp of olive oil, 1/4 tsp of sea salt, and a pinch of black pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer to ensure even roasting.
3. Roast the potatoes for 25 minutes, or until they’re tender and slightly crispy on the edges. Tip: Give them a quick stir halfway through to prevent sticking and promote even browning.
4. While the potatoes roast, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed lentils, reduce the heat to a simmer, and cook uncovered for 20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let them cool slightly.
5. In a large mixing bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, 1/4 tsp of sea salt, and the remaining black pepper to create the dressing.
6. Add the roasted potatoes, cooked lentils, chopped red onion, and parsley to the bowl with the dressing. Gently toss everything together until well combined. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Perfect for picnics or as a hearty side, this salad boasts a delightful contrast between the creamy lentils and the crispy potatoes. The lemon dressing adds a bright note that ties all the flavors together, making it a refreshing choice for any season.

Purple Potato and Chicken Skillet

Finally, a dish that’s as vibrant on the plate as it is flavorful—welcome to my kitchen where we’re whipping up a Purple Potato and Chicken Skillet that’s sure to impress. I remember the first time I stumbled upon purple potatoes at the farmers’ market; their deep hue caught my eye, and I knew they’d make any meal visually stunning. Today, we’re pairing them with juicy chicken for a one-pan wonder that’s both easy and elegant.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb purple potatoes, scrubbed and diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning with salt and pepper, and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the diced purple potatoes and onion, cooking until the potatoes start to soften, about 8 minutes. Tip: Stir occasionally to prevent sticking.
5. Add the minced garlic and smoked paprika to the skillet, stirring for about 1 minute until fragrant.
6. Return the chicken to the skillet, mixing well with the potatoes and onions. Cover and cook on low heat for 10 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Check the chicken’s internal temperature to ensure it reaches 165°F.
7. Garnish with fresh parsley before serving.

Lusciously tender chicken and vibrant purple potatoes come together in this skillet for a meal that’s as nutritious as it is colorful. Serve it straight from the pan for a rustic presentation, or plate it over a bed of greens for an extra pop of color and freshness.

Purple Potato and Eggplant Parmesan

Every time I stumble upon purple potatoes at the farmers’ market, I’m reminded of the vibrant dishes they can create. This Purple Potato and Eggplant Parmesan is no exception, blending the earthy sweetness of the potatoes with the creamy texture of eggplant, all under a blanket of melted cheese. It’s a dish that’s as pleasing to the eye as it is to the palate, and today, I’m sharing how I bring this colorful creation to life in my own kitchen.

Ingredients

• 2 medium purple potatoes, thinly sliced into 1/8-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup grated Parmesan cheese, freshly shredded
• 2 cups marinara sauce, rich and herb-infused
• 1 1/2 cups shredded mozzarella cheese, part-skim
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, sprinkle with sea salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each eggplant slice first in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
6. Layer the bottom of the prepared baking dish with half of the marinara sauce. Arrange the fried eggplant slices and purple potato rounds over the sauce.
7. Top with the remaining marinara sauce and sprinkle evenly with mozzarella cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the dish rest for 5 minutes before serving to allow the layers to set.

One bite of this Purple Potato and Eggplant Parmesan reveals a harmonious blend of textures—from the crispy breadcrumb coating to the tender vegetables beneath. The mozzarella adds a gooey richness that’s perfectly balanced by the tangy marinara. For an extra touch of elegance, garnish with fresh basil leaves before serving.

Purple Potato and Blue Cheese Pizza

Mmm, there’s something magical about the combination of earthy purple potatoes and tangy blue cheese on a crispy pizza crust that just speaks to my soul. I stumbled upon this pairing during a farmers’ market haul last fall, and it’s been a staple in my kitchen ever since. Perfect for those nights when you want something a little gourmet but still comforting.

Ingredients

• 1 pound pizza dough, store-bought or homemade, at room temperature
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup creamy blue cheese, crumbled
• 1 medium purple potato, thinly sliced into rounds
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the surface with olive oil to prevent sogginess.
3. Layer the thinly sliced purple potatoes evenly over the dough, slightly overlapping for full coverage.
4. Sprinkle the crumbled blue cheese and shredded mozzarella over the potatoes, ensuring even distribution.
5. Season with sea salt, black pepper, and fresh rosemary for a fragrant touch.
6. Transfer the pizza onto the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Let the pizza cool for a minute before slicing to allow the cheese to set slightly, making for cleaner cuts.

The first bite reveals a delightful contrast between the crispy crust and the tender, slightly sweet potatoes, all brought together by the bold blue cheese. Try drizzling a little honey over the top before serving for an unexpected sweet and savory twist.

Conclusion

Exploring these 20 delicious purple potato recipes opens up a world of vibrant, nutritious, and tasty options for any occasion. Whether you’re cooking for a special event or a cozy family dinner, there’s something here for everyone. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!

Bella Bacinos