When I saw these beautiful purple potatoes at the market the other day, I just had to have them. I had no idea what I’d do with them, or actually, even what they tasted like. But they were purple, and I was really curious.

When Walker told me that for his dinner this week, he was going to do burgers, I figured it was the perfect opportunity to use the potatoes and discover what sort of flavors they brought to a dish, without overpowering them. I had read that they were naturally sweet, so I thought I’d use a trick that I’ve been using with sweet potatoes to play up that sweetness and then serve them with a tangy honey mustard.

Ingredients

2 medium purple potatoes
olive oil
1 1/2 teaspoons of sea salt
1 1/2 teaspoons Cajun seasoning
2 tablespoons mayonnaise
1 tablespoon Dijon whole grain mustard
1 tablespoon honey

Preparation

1. Preheat oven to 200C. While oven is heating, peel potatoes and halve them length wise. Slice the potato halves into wedges

2. Place potatoes in a roasting pan with a liberal drizzle of olive oil.Toss the potatoes to coat, and then sprinkle with sea salt and Cajun seasoning. Roast for 30-40 minutes, but keep an eye on them. Sweet potatoes burn quickly, and they will not take long to go from perfect to burnt. The dark color of these potatoes makes it hard to tell when they’re in an oven, but if you press the widest part of your potato wedge and there is enough give, they’re done.

3. While potatoes are roasting, combine the mayonnaise, mustard, and honey. Set aside to let the flavors combine.

4. When the potatoes are roasted all the way through, pull them off of the pan and drain them on a sheet of paper towel to remove excess oil.  This will keep the outside of the potatoes good and crunchy. Toss with a little more salt, to your taste.

5. Serve hot with the honey mustard sauce drizzled over top.

The best part of these fries is that they aren’t really fries. They have all the flavor and the crunch, but are much healthier than frying in a liter of fat. If you’re craving the naughty french fry, try these instead. Not only are they a healthier way to fill the craving, but you can highlight other flavors outside of the oil!

And they were the perfect compliment to Walker’s burger.

Walker's burger on a brioche bun, with winter vegetable coleslaw and purple potato fries with honey mustard sauce

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