I’d like to use the excuse of having a young baby to help me explain why I love Rainbow Potatoes so much, but really, she’s too young to appreciate them. My husband and I are the ones who go a little ape over Rainbow Potatoes.
Rainbow poatatoes you ask? Orange Sweet Potato, Creamy Kipfler Potatoes, Yellow Nicola Potatoes, and Purple fleshed Purple Congos! Where from? Just another fabulous stall that travels around between the local fresh produce markets of Brisbane. “Spunky Spuds, Gourmet Potatoes”; a stall swathed in hessian sacks and populated by hippy wannabees like me. They stock many root stocks – ginger, galengal, tumeric, parsnip, potatoes, and pumpkins too. There are so many more varieties of potatoes than what you can get in a local supermarket. More than 5000 native varieties are found just in the Andes! So it’s really refreshing to see a few more varieties being sold in this city.
It’s best to use these potatoes within a week or two of purchase. Unlike some supermarket spuds, these ones haven’t been sprayed with an ‘anti-sprouting’ chemical, so you can have your own spud-crop in no time if you’re not careful!
I like to grab a few different colours and make oven-baked chips with them. They are so colourful and fun, they’re perfect for little kids… and overgrown ones like me.
Just chop them up, toss them in a little oil and bake them in a preheated oven until cooked.
Yum! And it all looks so pretty! Will try this as a substitute for chips next time I’m having fish n chips. Or maybe some guacamole to accompany as a dip whilst watching footy finals? Thanks!
Oh oh oh so yummy!