Potato, All Blue Skin is purple and the flesh is blue A wonderfully flavorful potato with meaty flesh that's great mashed. Skin is rich purple. Inside it's a blue that turns pale when cooked. Big yields of medium sized spuds.
Ive searched for this recipe for several years, ever since I worked at the Red Hot And Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manuals recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, youll be grateful for that extra, cause it WONT last long!!!
Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate. Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.