Purple potatoes are native to Peru and Bolivia and add natural, vibrant colour to your plate!
Natural pigments create the purple colour in the potatoes which act at the same time as a powerful antioxidant. They have two to three times more antioxidant activity than regular potatoes.
The beauty of this purple potato is that they keep the vibrant purple colour after cooking which elevates the level of presentation with little effort!
There is no need to peel them as the skin is very thin. The texture, however, is denser, feels starchier and tastes more earthy than white potatoes.
These purple potatoes are the perfect accompaniment to the light vodka Chantilly and lets the Imperial caviar shine.
Related: Things to know about caviar
Purple Potatoes with Vodka Chantilly and Caviar
- Boil the purple potatoes with skin in salted water until soft. When the potatoes are cooled, peel and cut cylinders from them using a cylinder cutter.
- Whisk the cream, horseradish and lemon juice together until light and fluffy, and season with vodka, salt and pepper. Refrigerate.
- Spoon the vodka Chantilly on top of the potatoes. Press the back of a spoon on the cream to form a well.
- Spoon the caviar onto the well and serve with a garnish of halved quail eggs and herbs of your preference.