05 August 2015

#FoodieExtravaganza: Potatoes!

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This month our group is focusing on the potato.  Potatoes got a bad rap in the dieting world, having a lot of carbs, but the potato, especially the purples ones like I used for this recipe, carry a lot of antioxidents, especially anthocyanin, which is a great immune system booster.  As a cancer survivor, I am always looking for ways to boost the immune system, good carbs v bad carbs thing...

National Potato Month is in September, so be sure to bookmark all these fabulous potato recipes for next month!

These potatoes were purchased at my local farmer's market and the farmer selling them said the were Ozark Purple Potatoes.  The web doesn't have much that particular strand, but I did learn that purple potatoes have their orgin in South America.  You can have potatoes that are deep purple flesh with purple skins or white skins with purple eyes, or yellow skins with purple flesh or purple skins with yellow flesh.  The Ozark Purple has purple skins with a marbled, purple flesh.


They are fingerling in shape, with some being much larger than others.  This was a larger potato.

I enjoyed working with their colorful flesh, deciding to make a roasted potato as that is one of my favorite ways to enjoy potatoes these days.  I added a few baby carrots to the roasting to complement the purple color.

Kathleen from Fearlessly Creative Mammas is our host this month and is from Idaho, so she picked potatoes! I love potatoes so I am thrilled with all the potato recipes below!

Roast Purple Potatoes with Rosemary and Thyme



6 medium purple potatoes, scrubbed and cut length wise and in half
12 baby carrots, scrubbed
2 T olive oil
1 6" branch of rosemary, stripped and chopped fine
2 6" branches of thyme, stripped
salt and pepper to taste

Preheat oven to 400.  Prepare cookie sheet with a piece of nonstick aluminum foil. Prepare potatoes and carrots and place into a large bowl.  Add olive oil and chopped rosemary and thyme.  Toss until well coated.  Pour onto prepared cookies sheet and spread until all veggies have contact with the foil. Season with salt and pepper.  Roast for 30 minutes, or until fork tender.

These are fabulous paired with a great steak and garden fresh tomatoes.  



Enjoy these other delightful potato recipes!


foodieextravaganza-300 Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another. Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.

  Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
  Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
  Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook
  Horseradish Potato Au Gratin from From Gate to Plate
  Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
  Slow Cooker Loaded Potato Soup from Making Miracles
  Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table
  Tortilla Espanola (Spanish Omelet) from Cali's Cuisine
  Japanese Moon Gazing Potatoes from Ninja Baker
  Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
  Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
  Loaded Pierogi from Cooking With Carlee
  Bloody Mary Potato Salad from Cindy's Recipes and Writings
  Colcannon with Kale from Cherishing a Sweet Life
  Potato Rolled Tacos from Foodie and Wine
  Jersey Royals with Mint from Food Lust People Love
  Naked Ladies with their Legs Crossed from Passion Kneaded
  Shredded Potato Crusted Chicken from The Freshman Cook
  Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

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