Oven-Roasted Purple Steak Fries

I just love these purple fingerlings. The first time I cut into one – I was simply delighted! I expected to see white flesh. But imagine my ((and Gracie’s)) excitement when instead of white, we saw this beautiful rosy purple color?!

I added this photo of one of my blooming irises – just because.

The taste & texture are like a “normal” fingerling ((they are not like a yam)). But the color only deepens as they roast. ((I regularly find them available at Whole Foods.))

At my dinner table, anytime I can throw my kiddos for a loop by introducing a strange colored veggie – they are all in! ((Well except for Kade – but at 12½, I have come to except that that is just who he is, and I heart him))

I have no photo of ingredients because they are so easy – I didn’t even think about sharing them until they were ready to go in the oven.

All I did to prepare these steak fries was:

quarter each fingerling lengthwise
spread out evenly on a parchment lined baking sheet
toss with non-GMO canola, S & P – and a few dashes of Lawry’s
bake in a preheated 425° oven for 25 minutes ((or until crispy outside and thoroughly cooked inside))
just to “pretty them up”, I sprinkled a few tablespoons of chopped fresh chives for garnish