Thursday, December 25, 2014

Purple potato wedges with feta {Low-salicylate}



For a very short period of time, we have local purple potatoes in season. And they’re gorgeous—bright, vibrant and just itching to be used. As usual, I needed a swift lunch before launching into the never-ending list of demands. Potato wedges are easy, fast and satisfying—a perfect fit. I have to admit I was a little disappointed that the stunning color of the potato didn’t survive the cooking process, but the wedges were delicious all the same. 



As many of you may know, the more intense the color of a vegetable or fruit, the more nutritious it tends to be. Purple potatoes are no exception. Like white potatoes, they are jammed-packed with potassium, which helps to normalize blood pressure. But where purple potatoes really shine is their antioxidant content—a whopping 4 times the level of white (source). Antioxidants keep our immune systems humming and cancer at bay. Purple potatoes are also a good source of a specific antioxidant called anthocyanin, which is a powerful defense against a range of illness, including cardiovascular disease, cancer and cognitive disorders (source).

If you are lucky enough to come across purple potatoes in your local market, give them a whirl. Your health and tastebuds with thank you.



Purple potato wedges with feta 

*As always, by choosing local and organic edibles as much as possible, you help support the health of your body and community.

Ingredients

4 tablespoons butter {pastured, if possible}

1/2 pound purple potatoes, grated and squeezed dry

1 teaspoon Celtic or Himalayan sea salt

1/2 teaspoon garlic powder

8 ounces feta cheese, crumbled

Method

Heat a large fry pan (cast iron is best) over medium. Melt butter in the pan, coating the entire bottom surface. Combine shredded potatoes salt, garlic powder and half the feta cheese. Press potato mixture into the pan, smoothing with the back of a wooden spoon. Cook until bottom is browned and crisp—about 7 minutes. Flip and cook the other side. Loosen the pancake with a spatula and turn out onto a large cutting board. Let cool a minute or two and cut into wedges. Top with the remaining feta cheese and enjoy.

“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”

                                                                                       ~ John Tyler Pettee, 'Prayer and Potatoes'


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