Purple Potatoes Wrapped in Puff Pastry Recipe


Nutrition

Cal/Serving: 465
Daily Value: 23%
Servings: 5

High-Fiber, Low-Sodium
Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat28g44%
Saturated10g48%
Trans0g0%
Carbs47g16%
Fiber5g21%
Sugars4g0%
Protein7g15%
Cholesterol62mg21%
Sodium91mg4%
Calcium50mg5%
Magnesium52mg13%
Potassium880mg25%
Iron2mg13%
Zinc1mg6%
Vitamin A343IU7%
Vitamin C41mg68%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg10%
Niacin (B3)3mg14%
Vitamin B61mg33%
Folic Acid (B9)61µg15%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K14µg18%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Purple Potatoes Wrapped in Puff Pastry
Conrad Condado Plaza Hotel

Peruvian purple potatoes are rich in the antioxidant anthocyanin. Their nutty taste and beautiful appearance set them apart from other potatoes. This recipe is just one of many great ways to use these medium-starch potatoes.

4.05263
Ratings38

INGREDIENTS

  • 2 pounds Peruvian purple potatoes, peeled and sliced 1/2-inch thick
  • Salt and white pepper, to taste
  • 1/4 cup olive oil
  • 2 onions, julienned
  • 2 tablespoons minced garlic
  • 1/4 cup unsalted butter
  • All-purpose flour, for dusting
  • 2 puff pastry sheets
  • 1 egg

DIRECTIONS

Preheat the oven to 400 degrees.

Place the potatoes in a pot, cover with cold water, and season with salt, to taste. Bring to a boil and blanch for 2 minutes. Drain, and cool. In a large sauté pan, heat the olive oil, add the onions and garlic and season with salt and pepper, to taste. Sauté the onions until caramelized, about 8-10 minutes. Add the butter and melt. Make layers with the sliced potatoes and onions, and let cool.

Lightly dust a work surface with flour. Unfold the puff pastry sheet and roll into a 14-inch square. Cut into four 7-inch squares. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares toward the center over the potato and press to seal. Repeat with the other sheet.

Place the filled pastries seam side down onto a baking sheet. Brush the pastries with the egg mixture. Bake until the pastries are golden brown, about 25 minutes. Let the pastries cool on the baking sheet for 10 minutes. 

Recipe Details

Servings: 5

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