With summer approaching, bringing color to the table becomes a priority and considering that summer holidays like the 4th of July and Labor Day call forth the color blue, blue foods take center stage this season. I’m one that likes to bring natural fresh fare to my dining table and that can be limiting when in search of ways to bring the color blue to your plate. I love using gorgeous baby blue potatoes to bring richer and deeper colors to the plate. Blue potatoes provide quite a stunning presentation and these blue-pigmented heirlooms have multiple nutritional value.
All colorful potatoes provide carotenoids and some also provide flavonoids that white potatoes do not. The blue color in blue potatoes comes from their flavonoid content, which helps promote good health. Blue-colored fruits and vegetables, such as blue potatoes, also have a particular substance known as anthocyanins. These powerful antioxidants soak up renegade cells called free radicals, which reduces the risk of cardiovascular disease, stroke and cancer. Preparing the potatoes with any other bright-colored vegetable will boost the antioxidant power of the meal even more.
Because of their color, blue potatoes add a unique flair to everyday cuisine. In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are.
Today, in honor of Memorial Day celebrations, I have a party finger food that speaks national pride while wearing red, white, and blue. This Memorial Day skip the food coloring and artificial looking food for an elegant presentation by serving Roasted Baby Blue Potatoes with Ruby Red Salmon. The nutty and slightly sweet richness of the blue potatoes are perfectly complimented by the salty salmon. Not to mention, that salmon itself is full of its own nutritional bells and whistles. Just a dab of crème fraiche completes the bite for this flavorful dish. Here is how to make Roasted Baby Blue Potatoes with Ruby Red Salmon for this Memorial Day Holiday.
Roasted Baby Blue Potatoes with Ruby Red Salmon
12 baby blue potatoes (Adirondack Blue Potatoes bred by Cornell University does not turn grey after cooking)
2 tbsp. olive oil
4 tsp garlic salt
2 tsp pepper
3 oz. Ruby Red Smoked Salmon cut into 1/2-inch-by-2 1/2-inch strips
½ cup crème fraiche (can substitute sour cream)
Cut potatoes in half lengthwise.
Combine olive oil, garlic salt and pepper in a large bowl and toss the potatoes to coat them with the mixture.
Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 20 minutes. Cool slightly.
Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraiche, 1 salmon strip. Serve immediately.