Purple Potatoes

Appearance

small to medium-size; oblong to fingerling; deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh

Texture

moist; firm flesh. Note-all blue and purple Peruvian varieties have higher starch content and a floury texture

Flavor

earthy, nutty, low sugar content

Best Served:

• Baked or Roasted
• Grilled
• Salads

Cooking with Purple Potatoes

Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. The purple color is preserved best by microwaving but steaming and baking are also great ways to cook purple potatoes. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Red, White, and Blues—Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors “pop.”