Is there really blue food in this world?

Tom Colicchio says that there is no such thing as blue food.

Blueberries are purple, he says, and so are blue corn tortilla chips.

Well, I was at White Gate Farm recently, and Pauline said that she had blue potatoes. They looked like black, dusty things to me, but I really wanted to see if I could find something blue to prove Mister Know-It-All wrong.

So, I bought'em. Just to see.

I mean, Tom would never really KNOW I had proven that blue food existed.

(Yes, I talk about Tom Colicchio as if we are on a first name basis. I have that same issue with Ina. As in Garten. It used to be just "Martha" too, but I have had serious issues with her recipes, so she is now back to "Martha Stewart".)

So, yes Tom, I bought the blue potatoes.

And as much as I hate to admit it, you may be right.

These bad boys were tie-dye purple.

Purple Potato Bake

Cut potatoes into 2 inch pieces. 

Dose with olive oil, sea salt and black pepper. 

Bake at 400 degrees for 30 minutes.

Eat like candy.

Or smother in ketchup (if you are Little Bitefuls. Or Man Mountain.)

Serve with this:

Beef Tenderloin

(Adapted from America's Test Kitchen)

Place beef tenderloin (that has been trimmed and tied) on a foil-covered, rimmed baking sheet, and let sit for 30 minutes at room temperature, lightly covered with plastic wrap.

 Pre-heat oven to 425 degrees. 

Discard plastic wrap and oil top and sides of tenderloin with vegetable oil. 

Cook for 30 minutes, until center reaches 115 - 120 degrees. 

Let sit for 20 minutes. Internal temperature will reach about 130 - 135 for gorgeous rare-medium-rare.

Enjoy with a deep, bold, spicy red wine!