Unusually colored vegetables can be a bit of a disappointment. When I worked on a farm in Vermont, I brought home a bushel full of purple and Dragon's Tongue "green" beans and planned what I thought would be a variegated bean salad, only to find that they turn to regular ol' green beans once cooked. Purple "tie-dye" carrots similarly lose their color once heat is applied. Not so, though, with purple/blue potatoes. Their hue persists, even intensifies, when sautéed or baked. We had a lot of them growing up--my Indiana potato farmer uncle would bring them, usually roasted, to Thanksgiving and Christmas dinners, adding a colorful novelty to an otherwise beige meal. <br /> <br />This savory galette takes advantage of the purple potato's glorious hue, adding red and yellow potatoes for contrast. Rosemary and caramelized onions are natural 'tater companions and the addition of goat cheese adds a complementary flavor and color. <br />This recipe was developed for Nothing-in-the-House: http://www.nothinginthehouse.com/2012/09/tri-color-potato-caramelized-onion-goat.html with guidance from Seasons & Suppers.

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