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.!
Rinse in water until crystal clear
Deep fry in hot peanut oil until light golden brown.
Season to your pleasure. I used black Hawaian salt and freshly chopped rosemary.
EZy cooking & more by Elvira Zilli