One of my dear friends, Noa, introduced me to the market in Grand Central Station. Prior to that, I didn’t think shopping for fresh goods in a train station was rational, but boy was I wrong! She introduced me to the market a few months ago and I wrote about it here. This time, I went back to Koglin Royal Hams and got the same delicious veal brats as last time as well as the Swiss cheese filled hot dogs. As we were exiting I decided I had to have a pluot(cross between a plum and an apricot) and noticed that this stand had beautiful looking purple potatoes. I thought these would be a lovely compliment to falic looking meat so I went with it. I tasked Mike to pick up whatever veggie he wanted to complete the meal.
I decided to go with roasted purple potatoes with roasted garlic. It was a good decision. They were easy, amazing, and I highly recommend them.
Going into the oven:
Coming out of the oven:
Mike’s selection was broccoli with parmesan cheese. I steamed it first, then put the shaved parm over it and put it in the oven with the potatoes for 5 minutes to get the cheese nice and melty.
I was much more careful not to explode my brats this time and went with a slightly different preparation method. I put them into a pan with about 1/2 inch of water and let it simmer slightly for 10 minutes (no boiling… except when I left the heat on too much).
I still preferred the veal brats over the Swiss cheese dogs, but the dogs would be great on a grill. The Swiss cheese filling was quite yummy.
It made for a colorful (and delicious) plate:
I’m not the biggest broccoli fan but with melted cheese it is absolutely delicious. The potatoes were, by far, the stand out on this plate. I want to eat more right now just looking at the pictures.
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RECIPE
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Roasted Purple Potatoes
Ingredients:
- Purple potatoes (we got 1 pound, but more would have been better)
- Head of garlic (all garlic peeled and removed whole)
- 1 Tbs. Olive oil (or more, whatever is needed to coat)
- 1 tsp. Rosemary
- Salt & Pepper
Directions:
- Pre-heat oven to 375 degrees
- Cut up potatoes into wedges or slices about 1/2 inch thick
- Toss potato pieces, whole pieces of garlic, rosemary, and salt and pepper to taste in pan with olive oil
- Cover with tin foil and put in pre-heated oven for 45 minutes
- Serve
It’s that easy!
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