Purple Potatoes Wrapped in Puff Pastry

Purple Potatoes Wrapped in Puff Pastry
Staff Writer
Purple Potatoes Wrapped in Puff Pastry

Conrad Condado Plaza Hotel

Purple Potatoes Wrapped in Puff Pastry

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.

Ingredients

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

Nutritional Facts

Total Fat
16g
23%
Sugar
27g
30%
Saturated Fat
2g
8%
Carbohydrate, by difference
31g
24%
Protein
2g
4%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
19mg
2%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
2µg
4%
Sodium, Na
65mg
4%
Water
158g
6%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.