Mother Nature practiced molecular gastronomy centuries before modern-day chefs turned to physics and chemistry to alter the tastes and texture of food.
The proof? Purple potatoes.
These ancient potatoes are native to South America, where cooks turned them into salads, stews and potato cakes studded with chiles and fresh herbs. In the past decade, these jewel-tone spuds have migrated to U.S. grocery bins and restaurant menus.
At Central Bistro in Phoenix, chef Hudson Shorter serves up purple-potato dishes for breakfast, lunch and dinner. He’s drawn to purples for more than their good looks.
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