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Purple Potatoes & Fetacotta Recipe 2

Posted Feb 24 2011 7:10pm
I don’t know how hoarders do it.


We just got a new dishwasher. Said new dishwasher came this morning, and couldn’t be hooked up and functional until this evening.

Old dishwasher was uninstalled last night and hot water was shut off for the sink.

This means dirty dishes. A lot of them.

I never considered myself a neat freak, but I spent most of the day in my room because walking into the kitchen was too stressful. I couldn’t deal with seeing the dirty dishes lining the counter.

Of course, naturally – that means I’d dirty twice as many dishes as necessary, as well as shoot myself in the foot for trying to be “efficient.”

Above is my socca pizzert fail.

And these are what I ended having to take longer to make instead. I wanted to bake bread this morning so I figured it’d work perfectly: the pizzert would bake while I got the dough together.

It could have worked if I didn’t fail at making socca pizzerts, but I do. We’re not gonna talk about it.

Buuuut I’m not gonna complain because Jenny’s Choccakes (with added coconut) topped with Sarena’s coconut cream more than made up for it.

So lets review: if you’re trying to be quick and efficient, just stop right there. You won’t be. Having to go back and re-make breakfast not only dirtied more dishes, but wasted precious time, too.

I intended on getting to the barn early early to ride, since there was a clinic this afternoon (that I couldn’t partake in, unfortunately) and I had to ride before the ring was raked and the barn was all spiffed up.

I couldn’t make it out quick enough :( Woe is me.

But there was still bread.

Really delicious bread.

I wanted to perfect my oatmeal cinnamon-raisin version of Sarena’s bread and am proud to say that I think I’ve done it, by George.

This one looks a lot better than last time , non?

Texture is still there, though, so I couldn’t be happier. But that doesn’t mean I won’t still be playing ;)

I’d probably be totally okay living off of this stuff.

But since that wouldn’t be very entertaining, I won’t.

Instead I’ll throw in the occasional purple potato!

Because it’d be way cooler to turn purple from eating too many purple potatoes than it would be to turn orange from too many sweeties.

“wow, Jess, you look kinda…purple. It’s 90 degrees out, are you cold?”

“Nah, man, it’s just those darn potatoes.”

It had been a while since I had anything other than a sweet potato, so when I saw something to remind me of new potatoes the other day, I got it in my head to do something with a potato other than those of the orange fleshed variety.

When I saw these purple ones, I was sold.

I can’t remember where I got the idea of mashing them and then baking them, but it seems very Rachel Ray-y to me, doesn’t it? I have no idea if that’s where it came from, though. Maybe. Either way, it’s a good technique. They got crispy on the bottom all the while not drying out.

Which was nothing short of a miracle, considering the fact that they were in the oven for about an hour due to the dishwasher being hooked up and rendering the oven inaccessible.

So, are we ready for Fetacotta recipe #2? Well, okay than!

(and if you read prior to the update on the fetacotta name, shoutout goes to Daniel . I’m not creative enough to think that one up.)


Purple Potatoes with Butter Beans & Fetacotta

Serves 1


  • 6 purple potatoes
  • salt, pepper and italian seasoning
  • 1 T. olive oil, divided

Submerge the potatoes in a pot of water, cover, and bring to a boil. Boil until tender enough to be easily punctured by a fork. Drain, and set aside. Preheat the oven to 350*.

Drizzle half the oil in a glass pie plate and rub it around so it coats the bottom of the pan. Place the potatoes in the dish and mash each potato just once with a potato masher or a strong fork. Drizzle with the remaining oil and sprinkle generously with salt, pepper and italian seasoning.

Bake for one hour. Meanwhile, prepare the butter beans:


  • 1/2 c. butter beans
  • 1 stalk celery, chopped
  • 1/2 c. diced carrots
  • 2 T. chopped scallion
  • 1/2 c. fetacotta
  • 1/2 t. italian seasoning

Combine all ingredients in a small baking dish and stir to combine. Bake for 30 minutes, stirring occasionally.

To serve, place the potatoes on a plate and spoon the bean mixture over top. Garnish with more fresh scallions.

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Verdict on the purple potatoes? I really liked them! Honestly, I can’t even remember the last time I had a white potato, though, so I don’t know if they’re really comparable or not. I sort of remember white potatoes as being dry and relatively tasteless. Uh, unless that was just my mom’s way of making them…sorry, ma.

And for dessert?

Well, when I saw Emma having Averie’s Chocolate Chia Seed Pudding , I was on it like sonic.

But why not layer it with peanut butter sauce while I was at it? And top it with granola for a little crunch factor?

Orrrr, heck, you could mix it with oats and treat it like a microwave banana oat cake , too, with some sliced nanner on top and almond-coconut butter.

Either way, it’s a win-win situation.

Have you ever had purple potatoes? What’s your favorite potato? I’m sure sweet potato will be the majority answer, but it can’t hurt to ask ;)

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