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POTATOES

The blue-violet potatoes are called "vitelotte noire". They've been cultivated in France since 1850. They are rare to find but a friend of mine cultivates them in her garden. They taste as amazing as they look.!

1

Thinly slice

2

Rinse in water until crystal clear

3

Deep fry in hot peanut oil until light golden brown.

4

Season to your pleasure. I used black Hawaian salt and freshly chopped rosemary.

EZy cooking & more by Elvira Zilli

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http://ezycookingandmore.blogspot.it

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