I like to plant at least one new, interesting vegetable in my garden each spring. This year, it was purple potatoes. According to their official name, Adirondack Blue, they’re not purple. Unless my mom was messing with my head when she taught me my colors, this potato is purple! Then again, she was a co-conspirator in persuading me to believe in Santa Claus, the Easter Bunny and the Tooth Fairy when I was a child. With the exception of Santa, we know these entities are imaginary 😉
Back to talking about blue potatoes that are actually purple. Adirondack Blue is a fairly new hybrid that was released in 2003. This variety is especially high in antioxidants, especially if you eat the skin. You really should eat the skin, you know. It’s not “icky”.
The problem with unusual looking vegetables is that their appearance is sometimes more appealing than their taste. Not true with these ‘taters! They have a rich, nutty flavor and a firm texture. They taste great mashed, boiled, baked, and steamed. This time, I diced them and roasted them with olive oil and fresh rosemary. Tasty!
I’m told these potatoes also make interesting potato chips. Try it!