Almost Roasted Blue Potato Recipe

Blame it on the moon. I had to substitute yellow taters for my almost roasted blue potato recipe, but it’s all good.

My plan was to head to the Blue Danube River, listen to Johann Strauss’s Blue Danube Waltz, eat blue potatoes, and see the blue moon, but the stars had another plan. Instead of a blue potato recipe post, using blue potatoes, I’m substituting yellow taters.

Almost Blue Pan Roasted Potatoes
Almost Blue Pan Roasted Potatoes

The problem with being a travel/food blogger is that you can’t always get the picture perfect photo and you can’t always get the ingredients when you need them. The latter is the case with my Almost Roasted Blue Potato recipe. I went to five grocery stores in Germany and couldn’t find a single blue potato. I did find French blue cheese and Persian blue salt though. 🙂

Persian blue salt is a natural mineral rich rock dotted with blue crystals and has a hint of sweetness.
Persian blue salt

Like any good cook, sometimes you just need to substitute ingredients which is what I did and it turned out wonderfully delicious.

Pan Roasted Blue Potatoes with French Blue Cheese and Thyme Recipe

  • 1 pound (500 grams) blue or yellow potatoes
  • 1-2 teaspoons dried thyme (I like Penzey’s)
  • 3-5 cloves fresh purple garlic, thinly sliced
  • 1/4 cup olive oil
  • 1/2 teaspoon Blue Persian salt or Fleur de sel (more if needed after cooking)
  • Freshly cracked black pepper
  • Crumbled blue cheese

Almost Pan Roasted Blue Potato recipe.
Almost Pan Roasted Blue Potato recipe.

Pan Roasted Blue Potato Instructions

  1. Wash the potatoes in cold water only removing the skins if there are imperfections.
  2. If the potatoes are large, quarter them or dice them into 1/2-inch cubes.
  3. Blanch the potatoes and make sure they are completely dry before placing them in hot oil.
  4. Heat the large pan on medium heat, add the olive oil, potatoes and some salt.
    You can always add salt but you can’t take it away.
  5. In the uncovered pan, gently turn the potatoes browning both sides until half done.
  6. Turn up the heat to medium high and add the garlic cloves and thyme. Continue to roast for approximately 10 minutes or until the garlic and potatoes are done (cooking time varies depending on the potato variety).
  7. Add more thyme, salt, and pepper to taste.
  8. Remove the pan from the heat and top with crumbled blue cheese.

When I get my hands on some blue potatoes, I’ll update the post with a picture of blue potatoes.

Enjoy tonight’s blue moon and this recipe!