Fun With Blue Spuds

Today I happened upon very cheap gourmet potatoes of different types. Among them were one of my favourite potatoes, Blue Congo. It’s not only interesting by being purple-blue on the inside, but also a pretty good eat, especially good for mash. Apparently it’s been grown in Sweden since at least the 1930s.

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Since I’ve already tried making mash with congos I wanted to do something different. Since they’re very floury I decided that boiling them in their skins would be the smartest method of cooking.

In the spuds’ boiling water I put more salt than one would with peeled potatoes and then pricked the skins of the potatoes a few times to let at least some salt in. Also chucked in some powdered garlic, just to see what’d happen.

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Today’s protein of choice was the humble falukorv sausage which happened to already be in the freezer.

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After boiling, the potatoes were given a quick swirl in a pan with some oil, thyme and black pepper. I’m rather confident that they would have tasted fine anyway, but I wanted to try frying whole potatoes in their jackets. As you can see, a couple of them look almost dusty. It’s actually salt that’s deposited on the skin.

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Dish assembled. Blue spuds, fried sausage and a quick coleslaw made with just savoy cabbage, sour cream, salt and white pepper.



One Response to “Fun With Blue Spuds”

  1. Exactly how long did it require you to compose “Fun With Blue Spuds Nerdcuisine”?
    It features a bunch of excellent information and facts.
    Appreciate it ,Janie

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