Anyone going to try them???...

**Florence Fennel** · 06-10-2010, 12:06 PM

I might at some point in the future, but himself will have a Peter Kay moment and say "Purple? Potatoes?" and there is no way in this world he will taste them. He had the same moment with sweet potatoes.

**arpoet** · 06-10-2010, 12:10 PM

As I cook all the veg in the preesure cooker, i would worry that they would do like purple carrots do and dye the cabbage a horrid colour.
Dont think i will bother

**Flummery** · 06-10-2010, 12:35 PM

Well, I'd have a go. My own potato - grown from true potato seed and called Amethyst, is, as you'd imagine, purple, but not as deep as this. They do have a tendency to go slightly greyer when cooked though. Still, I love the idea. Apparently according to yesterday's paper, there's a new instrument that can measure the antioxidant properties of red wine (pino noir seems to be one of the highest) with the idea that this can be marked on the label so we can have 'healthy' wine too!

Spuds and red wine - a balanced diet!

**Alison** · 06-10-2010, 12:47 PM

I really like coloured veg BUT can't get my head round spuds that are a funny colour, not sure why as have no problems with carrots, cauli or anything else

Originally posted by arpoet View Post

As I cook all the veg in the preesure cooker, i would worry that they would do like purple carrots do and dye the cabbage a horrid colour.

Have never heard of anybody pressure cooking veg, does it just take seconds? Steam all of us except main crop spuds and most of it only takes a few minutes so am curious how the pressure cooker thing works as isn't it a faster way of doing things? Trying to remember from when my mum had one about 30 years ago.

**Headfry** · 06-10-2010, 01:28 PM

I have eaten them....very very floury! I must admit I did not like seeing purple potatoes on my plate

**Two_Sheds** · 06-10-2010, 04:54 PM

They look like beetroots

I've eaten purple crisps, and purple-skinned spuds ... I'd have no problem with these. Might buy some to plant

**Glutton4...** · 06-10-2010, 05:03 PM

Worth a try, but they'll probably cost a fortune!

Cynical? Moi?

**Snadger** · 06-10-2010, 05:54 PM

I wonder whether the boiling water discolours?

**denise** · 06-10-2010, 06:11 PM

Originally posted by Glutton4... View Post

Worth a try, but they'll probably cost a fortune!

Cynical? Moi?

Made me wonder too, so I did a search and found this 'Purple Majesty potatoes will cost �1.50 for 1.25 kg'

**Hilary B** · 07-10-2010, 04:10 PM

Most root veg will pressure-cook well (especially the ones that are getting very mature), but I wouldn't use the thing for 'greens' of any sort.
We occasionally buy (and have this year attempted to grow, from super-market ones) Shetland Black potatoes, they are purplish inside.

**Patchninja** · 08-10-2010, 07:21 AM

Originally posted by Flummery View Post

Well, I'd have a go. My own potato - grown from true potato seed and called Amethyst, is, as you'd imagine, purple, but not as deep as this. They do have a tendency to go slightly greyer when cooked though. Still, I love the idea. Apparently according to yesterday's paper, there's a new instrument that can measure the antioxidant properties of red wine (pino noir seems to be one of the highest) with the idea that this can be marked on the label so we can have 'healthy' wine too!

Spuds and red wine - a balanced diet!

But sadly, Flum, we're only supposed to have 1 glass

**Flummery** · 08-10-2010, 09:56 AM

Originally posted by Patchninja View Post

But sadly, Flum, we're only supposed to have 1 glass

D'oh! I suppose I'm only alowed one spud now?

**womble** · 08-10-2010, 10:12 AM

Originally posted by Flummery View Post

D'oh! I suppose I'm only alowed one spud now?

Unless they have been made into vodka, I think you'd be OK with more than one

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