There’s a new potato in town, and not only is its flesh a rakish shade of purple that even Prince might find a little loud, but it’s also really good for you. The potato was developed last year by Colorado growers using natural cross-breeding techniques that somehow resulted in a superspud containing freakishly high amounts of antioxidants. The Greenmarket’s Alex Paffenroth introduced the variety at Union Square a few months ago, and since then, earthy chefs like Bill Telepan and Gramercy Tavern’s Michael Anthony—who likes them for their intense flavor and whose recipe follows—have become big fans. --Robin Raisfeld & Rob Patronite

Ingredients

1 lb. Purple Majesty Potatoes (available at Greenmarket’s Paffenroth Gardens stand), washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (Anthony recommends Terre Bormane Riviera dei Fiori, available at the BridgeMarket Food Emporium)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

Instructions

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. (1) Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. (2) Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. (3) Finish with parsley. (Published 2007)