I never buy regular potatoes, but love the blue/purple potatoes. Here’s an easy recipe that can be a side dish or a snack – and is gluten free and dairy free.
Purple vs Blue potatoes
I consider purple and blue potatoes the same thing. I always think of them as blue, but they are often referred to as purple. There are different varieties but all that lovely color. Whenever I eat them, they make me smile. The color is so intense and I know those colorful micronutrients (particularly anthocyanins) are doing me good. If you’ve never had blue potatoes – go search for some. I tend to use the small ones. The color can be really intense – like the deepest colored delphinium. And if you cook them and then let them cool for, say, a potato salad or just to eat cool, (great thing to do, by the way, as it increases their resistant starch content), then the color intensifies even more.
Today’s recipe is to make some stacks from finely sliced potatoes. You can use regular white potatoes, or sweet potatoes, but they won’t look as pretty as the blue ones!
It’s a simple 3 ingredient recipe – potatoes, hummus, and olive oil.
- Either 1 large purple potato, or approximately 6 small purple potatoes (no need to peel)
- 1/4 cup hummus, any flavor
- 2 1/2 tablespoons extra virgin olive oil
- Preheat the oven to 375 degrees F. Line a baking sheet with non-stick paper/liner.
- Whisk the hummus and olive oil in a bowl.
- Using a mandolin, carefully slice the potatoes length-wise (approx. thickness 1/8")
- Toss the potato slices in the hummus mix, carefully ensuring both sides of each slice gets some hummus on it.
- Stack approx 8 potato slices of similar size on top of each other to make little stacks.
- Bake for 30 minutes, turning the stacks over half way through, until crispy and golden.
- Serve hot, warm, or cool.
- It's fun to vary the flavor of the hummus to change these up a bit. I used a spicy yellow lentil hummus to give a little kick. You can also use some hummus as a dip for the stacks too.