After steaming the potatoes, dip them in sugar or honey for a sweet taste.

2. After the potatoes are steamed, cut them into thick slices and arrange them into the shape you like. Find another bowl and add olive oil, pepper, apple cider vinegar, salt, and chopped French spices. Mix well and pour it over the potato noodles.

3. After the potatoes are steamed, cut them into thick slices, arrange them into the shape you like, find another bowl, add scallion oil, salt, pepper, chopped coriander, chopped chives, and mix Mix well and pour it over the potato noodles.

4. Find a small bowl, add two tablespoons of mayonnaise, half a tablespoon of olive oil, sprinkle with a little pepper and salt, 10 grams of onion cut into rice shapes, and French fragrant or parsley cut into pieces Crush it, add two or three drops of lemon juice, and mix it evenly. If it's too troublesome, you can just use Thousand Island dressing.

Extended information Purple potatoes are rich in nutrients, noble and bright in color, and have a fragrant and waxy taste. When you taste them carefully, they taste a bit like chestnuts. Because it is rich in anthocyanins, when we use purple potatoes as an ingredient to innovate dishes, the first thing we must consider is not to lose the anthocyanins, otherwise the meaning of the ingredient itself will be lost.

Purple potatoes are not suitable for frying or deep-frying. Purple potato slices will "fade" immediately after being soaked in water or "watered". As for frying, let alone frying, the fried potatoes will be gray. , these two cooking techniques will cause a large amount of anthocyanin loss.

The best way to cook purple potatoes is to steam them with the skin on and use sauce to add flavor.