It wasn't their regal hues that threw me off so much. I'm now quite used to seeing yellow radishes, green cauliflower, and a variety of other trendy tinted produce. What I was not expecting was what would happen when the potatoes hit the water.
As was perhaps only befitting to a St Patrick's Day dinner, as the purple potatoes began to boil, the water turned an increasingly brilliant green. I'm trying hard to remember my basic biochemistry and how it relates to the colour wheel as I know it, but an explanation for this phenomenon continues to elude me.
I welcome any and all explanations.