Colored Potatoes
4 servings
35 minutes
Colored potatoes are a simple yet striking dish that delights the eye and surprises with flavor combinations. This recipe likely originates from European cuisine, where the simplicity of ingredients is paired with their aesthetic presentation. Potatoes soaked in beet broth take on a delicate pink hue at the edges, resembling radishes while retaining their soft, velvety taste. Butter adds tenderness and highlights the natural sweetness of the potatoes. This dish can be a wonderful decoration for a festive table or an unexpected surprise in everyday menus. Colored potatoes are great as a standalone dish or as a side to meat or fish, providing not only gastronomic pleasure but also visual delight.
1
Boil the peeled potatoes without letting them become mushy.
- Potato: 1 kg
2
Drain the water and pour warm beet broth over it for a few minutes.
- Beetroot: 1 piece
3
Then cut in half: the center of each potato will remain white, while the edges will turn red like a radish.
4
Place a piece of butter on each half before serving.
- Butter: to taste
