Best Potato Recipes: Purple Potato Towers with Carrot Chips
Mashed potatoes is the most loved and devoured side dish—using purple potatoes is a tasty way to add a pop of color to your plate!
800 g purple potatoes
130 g olive oil
1 large carrot
½ tablespoon salt
Please Note! You will need a potato ricer. Ask your Mum or Grandma if you don’t have one.
Step 1: Prepare the Carrot Chips
Peel carrot and cut into long thin strips using a vegetable peeler.
Spread carrot strips onto a baking sheet and bake at 100°C for 25 minutes – using a fan assisted oven works best.
Hint: For the more skilled chef, you could fry the carrot strips right away, but this is a bit tricky.
Step 2: Boil the Potatoes
While the carrots are baking in the oven, wash the potatoes and put them in a saucepan. Cover with water (approx. 6 to 7 cm) and with a lid and bring to a boil over medium heat for 25 minutes.
Step 3: Prepare the Mashed Potato Mixture
Drain potatoes and set aside to cool for ten minutes. Then is the time to use Mum’s potato ricer: Push the boiled potatoes through the ricer’s sheet of small holes into a bowl.
Add olive oil and salt and mix until well combined. Upon preferred taste, you can season the mixture with nutmeg or chili flakes.
Season with salt to taste and cover to keep warm.
Step 4: Fry the Carrot Chips
Remove the carrot strips from the oven. If they are still soft and tender, deep fry them in oil.
Hint: Fry carrots in small batches, 2-3 at a time, until crisp.
Transfer to a plate lined with paper towel to absorb excess oil.
Step 5: Prepare the Mashed Potato Towers
Scoop mashed potatoes into a ring mold set down on a plate.
Pack tightly with your fingertips to help keep the shape. Carefully lift the mold, twisting slightly (sandcastle-style) to create a perfect mashed potato tower.
Hint: If you don’t have a ring mold, you can use a small can instead. In a spirit of do-it-yourself resourcefulness, remove the bottom with a can opener and wash thoroughly.
Garnish with the crisp carrot chips, which is best done using cooking tweezers.
Drizzle with pumpkin seed oil. Finish with a sprinkle of ground pumpkin seeds and serve.
This recipe was created by Oscar Germes Castro who runs the sophisticated one-man restaurant named “Oscar kocht” (Oscar Cooks) in Innsbruck. The Mexican native who has found a second home in Tirol serves Vegetarian, Tirol-inspired dishes in a contemporary casual environment with locally sourced, organic ingredients.
Photos by Charly Schwarz