Did you know a 5oz russet potato contains almost 50% of the daily value for vitamin C and has more potassium than broccoli and bananas? The skin of the purple potatoes, compared to russet potatoes, contains 4 times as much antioxidants due to Anthocyanin, the purple pigment! Its high potassium content and antioxidant properties help us regulate blood pressure. In a study by the USDA on patients with hypertension, consuming 6-8 purple potatoes a day reduced patient blood pressure by an average of almost 5 percent.
Try this classic french fries recipe with both russet and purple potatoes.
Ingredients
- 2 medium russet potato cut lengthwise into 1/2- to 1/3-inch wedges (scrub skin, leave skin on)
- 4 purple potatoes cut lengthwise into 1/2- to 1/3-inch wedges (scrub skin, leave skin on)
- 3 tbls of vegetable or olive oil
- Sea salt, black pepper, herbs to taste
Directions
- Soak the cut potatoes in room temperature water for 1 to 2 hours
- Drain the water and damp off the potatoes with paper towels
- Preheat over to 450 degrees
- Place parchment paper on baking sheet
- Toss wedges in olive oil and seasoning
- Lay wedges flatly on baking sheet
- Bake for 45 minutes or until golden brown
Enjoy this treat by itself with sea salt, malted vinegar, or with home made catsup. Check out this video if you want a quick, easy recipe!
