I have been fascinated with the purple congo potatoes ever since I first discovered them at the Noosa Farmers’ Market years ago. The flesh of this vegetable is a vibrant purple when sliced in half and is quite spectacular.
Visually it is a really treat, and this is a fun way of showing it off. They can loose a little of its vibrancy in the cooking process so boiling them with their skins on is the best way to retain their colour. The mash may also be flavoured with fresh herbs, garlic or onion.
Sourcing them is not always that easy, but I see them every so often at the markets and I have also seen them at Jeffers Market on the Sunshine Coast when they are in season. Have fun!
Ingredients:
250g purple congo potatoes
300g white potatoes
175ml beer
250g self-raising flour
3 tbs cream
3 tbs butter
salt and pepper to taste
flour for dusting
oil for frying
Boil congo potatoes gently in the skin until tender. Drain and allow to cool slightly and then rub the skins off. Mash congo potatoes, season with salt and pepper and moisten with the cream and butter.
Peel the white potatoes and cut into matchstick sized pieces approximately 3-4cm long with a knife, mandolin or food processor. Mix together beer and flour and set aside.
Place the purple mash in a piping bag and pipe out one large log approximately 2 cm in diameter and then cut log into 5cm lengths. Dust these portions with flour then dip in batter. Remove from batter and roll in julienne potato strips until thinly but evenly coated. Fry in oil at 180° until golden brown and crisp.
This recipe is an excerpt from Petra Frieser’s book Noosa Farmers Market (now out of print). Recipe by Peter Wolfe from Cedar Creek Farm Bush Foods
