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Instructions. Clean the potatoes, pierce a few times with a fork and place them on a paper towel in the microwave. Cook until they just start to become tender, but not cooked all the way., about 4 minutes. Combine oil, garlic and 1 teaspoon of the rosemary in a bowl that will hold the potatoes.

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Preheat your oven to 400 degrees. Place the potatoes directly on the oven rack. If using an air fryer just put your potato directly in the basket and set to 400 degrees. Bake or air fry the potatoes for about 1 hour or until the internal temperature of the potato hits 210 degrees. Remove the potatoes.

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Plus, they're a great source of vitamins like vitamin C and vitamin B6, along with minerals like potassium and fiber. The antioxidants in purple potatoes can help support heart health by reducing the risk of heart disease, regulating blood pressure, and reducing inflammation.

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Preheat oven to 400 degrees F. Toss the chopped potatoes, garlic cloves, olive oil, salt, pepper, paprika, thyme, and oregano in a large bowl. Lay the potatoes, skin side up, in a single layer on a parchment-lined baking sheet or in a large cast-iron skillet, making sure there is no overlap.

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Instructions. In a large saucepan or stock pot, add the baby potatoes, bay leaf, Kosher salt, peppercorns, garlic cloves, and enough water to cover the potatoes by about an extra inch. Bring the water to a boil, then reduce the heat and simmer for about 5-8 minutes. Once the potatoes are fork tender, remove from heat.

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Put the potatoes in a medium pot or saucepan. Add the salt and enough cold water to cover by 1-inch. (Note: starting with cold water helps the potatoes to cook more evenly.) Place on high heat and bring to a boil. Lower heat to medium and boil uncovered for 12-30 minutes depending on the size of the potatoes.

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To boil purple potatoes, start by rinsing them under cold water to remove any dirt. Then, place them in a pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Once the water is boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.

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Bring to a boil. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned.

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Insert a probe thermometer it should go in easy enough and record a temperature of 185 degrees. Drain the water out of the pot. Smash the potatoes with a fork. Add butter, salt, and pepper. It's ready to serve. If you want to use the potatoes for potato salad, keep whole, and then place into a bowl of ice water.

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Instructions. Prepare the potatoes by peeling them if desired (you can also leave the peels on), removing any bruised areas, and cutting them into 2-inch pieces. Place them in a large pot, cover with water, add up to ½ teaspoon of salt, and bring to a boil. Let them boil for 15 to 17 minutes until fork-tender.

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The air fryer cooks purple sweet potatoes perfectly. You can make roast potatoes, fries or baked potatoes in this way. For fries, cook at 400 to 425°F for 20-25 minutes, after tossing with olive oil and seasonings. For whole potatoes, rub with oil and air fry on 400°F for 35-40 minutes, or until they are soft.

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Directions. Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer.

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Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. Stir in the salt. Stir 1 teaspoon of salt into the water until dissolved. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil.

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Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with nonstick foil and spray with cooking spray. Rinse and scrub potatoes clean and pat dry. Peel if desired, then cut into bite sized chunks and place into a large bowl. Drizzle with olive oil and toss to coat.

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Microwave your purple potatoes to skip the need to preheat your oven. Pierce them all over with a fork and pop them on a microwave safe plate and cook for about 7-10 minutes on full power, turning them over at the 5 minute mark. All microwaves vary in strength, so start with 7 minutes and add more time as needed.

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Transfer potatoes to a microwave-safe bowl. Cover with an inch of water and add a pinch of salt. Cover the bowl with plastic wrap and poke holes to vent. Microwave. Microwave on high for 5 minutes. Check for doneness. Continue cooking for 5 more minutes, or until done. Drain and cool. Drain potatoes in a colander.