posted on: Thursday, 25 July 2013
Bornholm we picked up a bag of blue potatoes from a local farm. I'm not normally a potato enthusiast, but the deep purple of these was enough to get me on board. I decided to keep it simple and after boiling the roughly chopped potatoes, I threw them in a pan, with olive oil and garlic. Once they had begun to blacken, I added a couple handfuls of fresh parsley and some course ground salt and pepper. Simple summer perfection.