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.

5
Servings
280
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
33g
37%
Saturated Fat
9g
38%
Cholesterol
4mg
1%
Carbohydrate, by difference
42g
32%
Protein
3g
7%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
23mg
2%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Selenium, Se
2µg
4%
Sodium, Na
162mg
11%
Water
149g
6%

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.