Fresh local organic new Peter Wilcox potatoes, a specialty variety with deep purple skin and bright yellow flesh. Released in 2007 by the USDA in cooperation with several land-grant universities, Peter Wilcox was bred specifically for fresh-market eating rather than processing, and it carries higher levels of carotenoid antioxidants than standard yellow-fleshed potatoes like Yukon Gold. As a new potato, it's harvested young with thin, tender skin that doesn't need peeling, so the purple color stays visible through cooking. Roasting or grilling shows off the contrast between the dark skin and gold interior best, though the potatoes also mash, boil, and fry well. Firm flesh holds its shape through most cooking methods without falling apart. Pairs well with rosemary, garlic, butter, olive oil, and flaky salt.

