Purple Spuds

[ant]

I have a vast pile of small, tubular, dark purple spuds. I got some years
and years ago from a spud specialist at Fyshwick markets, and must have
tossed a few that were sprouting. So now we've got heaps of these little
dark purple things producing every year.

For some reason I thought they were Kipflers, but doing a web search,
Kipflers are pale. I found a picture of Purple Congos, and they look just
like my spuds.

So, how do you cook these? So far they've been somewhat unpleasant, anyone
know the secret to making them edible?

["Michael" @hotmail.com>]

Are the waxy like kipflers, or starchy crumbly ones?

Post by ant
I have a vast pile of small, tubular, dark purple spuds. I got some years
and years ago from a spud specialist at Fyshwick markets, and must have
tossed a few that were sprouting. So now we've got heaps of these little
dark purple things producing every year.
For some reason I thought they were Kipflers, but doing a web search,
Kipflers are pale. I found a picture of Purple Congos, and they look just
like my spuds.
So, how do you cook these? So far they've been somewhat unpleasant, anyone
know the secret to making them edible?

[Liz]

Post by "Michael" @hotmail.com>
Are the waxy like kipflers, or starchy crumbly ones?

Post by ant
I have a vast pile of small, tubular, dark purple spuds. I got some years
and years ago from a spud specialist at Fyshwick markets, and must have
tossed a few that were sprouting. So now we've got heaps of these little
dark purple things producing every year.
For some reason I thought they were Kipflers, but doing a web search,
Kipflers are pale. I found a picture of Purple Congos, and they look
just like my spuds.
So, how do you cook these? So far they've been somewhat unpleasant,
anyone know the secret to making them edible?

I had some once, and seem to remember they were rather dry. They might make
good (and quite spectacular) mashed potatoes with plenty of cream added.

Liz

[ant]

Post by Liz
I had some once, and seem to remember they were rather dry. They
might make good (and quite spectacular) mashed potatoes with plenty
of cream added.

Yeah, they're dry, and purple. As an experiement, I threw lumps of them
into an Irish Stew I was re-stewing tonight, and oddly that worked. They
weren't dry any more, but held together. Still didn't taste wonderful but
they weren't offensive. An improvement.

["Michael" @hotmail.com>]

They sound like they'd make good chips then...nice and crispy. You could
try roasting them too. You'll get a nice crispy outside (if you peel them)
and if they're dry on the inside, it's nothing a bit of gravy won't fix. :)

Post by ant

Post by Liz
I had some once, and seem to remember they were rather dry. They
might make good (and quite spectacular) mashed potatoes with plenty
of cream added.

Yeah, they're dry, and purple. As an experiement, I threw lumps of them
into an Irish Stew I was re-stewing tonight, and oddly that worked. They
weren't dry any more, but held together. Still didn't taste wonderful but
they weren't offensive. An improvement.

[Jewelbar]

I recon dry spuds could make a great potato bake.

3-4 large potatos peeled and sliced,
300ml cream, grated cheese,
bacon pieces,
1 onion,
garlic salt

Simply grease an oven dish, add one layer of potato, then cream, then put
some cheese, some bacon and some onion, sprinkle with salt. Repeat until you
get to the top layer, and add extra cheese. I like using parmesan and grated
cheddar.
Tonight I ommitted the bacon and onion, and used some chicken stock powder
(massells) instead of the garlic salt, and it was still great. I used
colibans, but if you dont over do the potato, the cream and cheese should
moisten the poatotos nicely.

Good luck, I'd love to hear what you think. This has to be the easiest
potato bake I've ever made. The potato thickens the sauce, so no need for
cooking butter & flour.

Oh, 180degrees for about an hour, but I cooked some chicken in the oven at
the same time, and that was 230deg, so I shortened the cooking time by 15
minutes. My dish has a lid, so I used that so it didnt burn on top.

:0)
Jade.

Post by ant
I have a vast pile of small, tubular, dark purple spuds. I got some years
and years ago from a spud specialist at Fyshwick markets, and must have
tossed a few that were sprouting. So now we've got heaps of these little
dark purple things producing every year.
For some reason I thought they were Kipflers, but doing a web search,
Kipflers are pale. I found a picture of Purple Congos, and they look just
like my spuds.
So, how do you cook these? So far they've been somewhat unpleasant, anyone
know the secret to making them edible?
--
ant
Don't try to email me!
I'm using the latest spammer/scammer's
email addy.

[FarmI]

Post by ant
I have a vast pile of small, tubular, dark purple spuds. I got some years
and years ago from a spud specialist at Fyshwick markets, and must have
tossed a few that were sprouting. So now we've got heaps of these little
dark purple things producing every year.
For some reason I thought they were Kipflers, but doing a web search,
Kipflers are pale. I found a picture of Purple Congos, and they look just
like my spuds.
So, how do you cook these? So far they've been somewhat unpleasant, anyone
know the secret to making them edible?

Kipflers are long rather than round and they are a creamy colour and are a
salad spud (and totally disgusting if roasted). Purple Congos have purple
flesh and are a starchy spud which is good if steamed/boiled. I love them
as they are so typically spud like in their starchyness and one doesn't
expect that from a purple spud. I've only ever steamed/boiled them and
served them with butter as they are so good that way that I've never been
tempted to try them any other way.

[ant]

Post by FarmI
Kipflers are long rather than round and they are a creamy colour and
are a salad spud (and totally disgusting if roasted). Purple Congos
have purple flesh and are a starchy spud which is good if
steamed/boiled. I love them as they are so typically spud like in
their starchyness and one doesn't expect that from a purple spud. I've
only ever steamed/boiled them and served them with butter as
they are so good that way that I've never been tempted to try them
any other way.

they were definitely purple congos, and yeah, very starchy. So I sliced
them up and put them in a slow-cook Irish stew, and they were perfect like
that. They held their shape and didn't disintegrate, and stayed purple, too.

I must have chucked them out years ago, when I was trying gourmet spuds, and
these ones must have sprouted. So the gardens are over-run with these purple
spuds!