Beautiful rich purple potatoes that just need dressing with olive oil and soft seasoned garden herbs.

Serves 4


  • 1kg violet potatoes
  • Olive oil
  • Garden herbs, such as parsley, chives and tarragon


1. Bring the potatoes to the boiling seasoned water. Keep them at a gentle simmer for about 15 minutes until cooked through. If you boil them, they go too starchy. Once cooked, peel the skin and dress with olive oil and garden herbs.

2. Serve in a warmed bowl.

Tip: Can be used the following day in a salad.

Recipe Credit: Rob Krawczyk of Tankardstown House
Photography: Brian Clarke at Harry Weir