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.

 

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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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