Purple Congo Potato Purée

Preparation info

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By Brent Savage

Published 2010

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  • 500 g (1 lb 2 oz) purple congo potato
  • 3 garlic cloves, finely grated
  • finely grated zest of 1 orange
  • 80 ml ( fl oz/ cup) extra virgin olive oil
  • 40 ml ( fl oz) Forum chardonnay vinegar


Peel, then chop the potato into equal pieces, place in a saucepan of cold water and bring to the boil. Reduce the heat to low and simmer until cooked through. Drain and transfer to a food processor with the remaining ingredients and process until smooth. Pass through a fine sieve. Set aside and keep warm.