Adirondack Blue Potato

Purple potatoes range in size and are oblong to round in shape, averaging 10-15 centimeters in diameter depending on the variety. These tubers are easily identified by their vibrant, ink-colored skin, and they may have a smooth to russeted texture, a somewhat uniform to indented profile, and have shallow to medium-set eyes scattered across the surface. The starchy flesh ranges from a deep, saturated, solid purple, to purple with white striations, to a white and violet marbled appearance. When cooked, Purple potatoes are dense with a pronounced earthy, sweet, and nutty flavor. Purple potatoes are best suited for cooked applications such as roasting, boiling, baking, braising, mashing, grilling, and frying. Purple potatoes are popularly used in soups, gnocchi, and can be boiled and served with salmon, eggs, and green beans in a Nicoise salad. They can also be sliced into fries or chips and mashed to make vibrant violet side dishes. Purple potatoes can also be boiled, smashed, baked, and served with crème Fraiche, dips, cashew sauce, or tomato-based sauces. Purple potatoes pair well with savory herbs and garlic, red meats such as pork and poultry, both rich and mild cheeses, other starchy vegetables such as corn and shelled beans, artichokes, and salad greens. Purple potatoes will keep for one to two weeks when stored in a cool, dry, and dark place.