Purple Potatoes

They are so pretty!

Here's what I did with them.



Slice super thin, and drizzel with lemon and olive oil. Salt, Pepper, fresh parsley, roesmary and basil. Bake at 400 until tender.



I ate them with shaved carrots and whole grain mustard. Yes, this post is simple and to the point... unlike purple potatoes. I guess that's why I picked them up in the grocery store. Because they were special. Sometimes you just need something different, and pretty, and out of your box whatever it may be. Even if it ends up being a potato.