13 of the Greatest Purple and Blue Potato Varieties


Mashed, smashed, roasted, or fried, I like potatoes.

I’d eat them even when they had been essentially the most unattractive colour possible, however potatoes in jewel-like hues corresponding to purple and blue are downright irresistible. I whip them out anytime I need to wow my visitors.

I made a pile of smashed salt and vinegar potatoes utilizing some ‘Huckleberry Gold’ just lately, and my associates couldn’t cease raving about how lovely they had been. Other than tasting insanely good, the dish was additionally a feast for the eyes.

A close up vertical image of whole and sliced purple potatoes set on a table mat indoors. To the top and bottom of the frame is green and white printed text.

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Blue and purple potatoes don’t simply look good, these colourful tubers are additionally more healthy than the usual spud.

We’ll speak about why that’s and introduce you to 13 of the prettiest, tastiest choices obtainable so that you can develop at house. Right here’s the lineup:

Greatest Blue and Purple Potatoes

Purple and blue potatoes comprise flavonoid pigments referred to as anthocyanins, which give the bizarre colours in addition to a spread of well being advantages for our intestine micro organism, cardiovascular system, and blood sugar administration.

A close up horizontal image of a roasting dish filled with oven baked purple potatoes with herbs and salt set on a marble surface with garlic scattered around.

Crops develop this hue as a method to take up mild and shield the plant from UV mild, and they’re the identical pigments you discover in blueberries and purple cabbage.

Some colourful varieties solely have the purple or blue coloration of their skins. Others have the coloring all over the flesh as effectively.

Plenty of these vibrant potatoes gained’t present their true colours till you scrub the heck out of the pores and skin to take away the dulling grime.

A close up horizontal image of whole and sliced purple potatoes on a wooden chopping board with a knife.

Japanese and Hawaiian candy potato cultivars are sometimes purple, so don’t confuse Solanum tuberosum with Ipomoea batatas once you’re procuring. They could look considerably related however they’re completely totally different species.

When you’re new to rising potatoes, we’ve got a information that can stroll you thru the whole course of.

Earlier than we dive in, make sure to familiarize your self with the time to maturity of the potatoes you need to develop.

Typically, these described as early mature in 80 days or much less, mid-season varieties take 80 to 95 days, and late varieties require over 95 days to succeed in maturity.

Then, let’s begin by taking a look at one of the vital in style cultivars:

1. Adirondack Blue

When you come throughout a blue potato on the retailer, it’s extremely seemingly you’re taking a look at ‘Adirondack Blue.’

Bred at Cornell College by Ken Paddock, Robert Plaisted, and Walter de Jong within the Division of Plant Breeding, it was launched in 2003 and has been a favourite ever since.

The pores and skin is deep blue with a touch of violet surrounding equally vibrant flesh. Even after cooking, the pores and skin maintains that putting colour. It’s an adaptable tuber, supreme for roasting, baking, mashing, and extra.

The pores and skin on this oval, mid-season kind may need “netting” if it’s uncovered to chilly temperatures or if it contracts potato leaf roll virus an infection.

Netting is a sort of defect on the pores and skin of the potato that appears type of like a internet has been wrapped across the tuber. It doesn’t harm the tuber, however some individuals don’t just like the look.

A close up square image of a wicker basket filled with 'Adirondack Blue' set on a wooden surface.

‘Adirondack Blue’

Excessive Mowing Organics Seeds carries this distinctive blue choice in two-and-a-half, 20- and 40-pound portions.

2. All Blue

With deep blue pores and skin encasing equally blue flesh and a white ring between the pores and skin and flesh, ‘All Blue’ is completely named, although you’ll additionally see it referred to as ‘Blue Marker,’ ‘Fenton Blue,’ or ‘River John Blue.’

Once you’re an heirloom potato that has been round for over a century, you have a tendency to select up a whole lot of monikers.

This cultivar is extraordinarily drought-tolerant and is delicate to moist roots, so watch out to not overwater. In any other case, it’s pretty immune to issues like scab and late blight.

I believe the colourful hue and oval form accented with deep eyes makes for a gorgeous show in a basket on the shelf.

They’re simply as enticing cooked and set on the plate, although the flesh will turn into paler after cooking. Use them for mashing, making fries, roasting, and extra.

A close up of whole and sliced 'All Blue' tubers set on a wooden table outdoors.

‘All Blue’

You may carry house ten tubers from Burpee for a mid- to late season meal.

3. Blackberry

True to their identify, ‘Blackberry’ potatoes are so darkish that they nearly look black, with the identical deep, reddish-violet coloring of blackberries.

The skinny, darkish violet pores and skin is good when you favor to not peel your spuds. The spherical tubers have deep eyes and the flesh is darkish purple all over, with a creamy texture good for making chips.

‘Blackberry’ is a mid-season kind, immune to blight and wireworm, and produces uniform-sized tubers.

It was developed by Michigan State College’s Potato Breeding and Genetics Program, led by Dave Douches, and Nice Lakes Potato Chip Co. Every plant provides you with an ample harvest when you present ample irrigation, since they’re delicate to drought.

4. Blue Congo

Wine-colored pores and skin encases burgundy coloured flesh speckled with white.

The sunshine, ethereal flesh is ideal for mashing, and also you’ll have heaps of cloud-like purple puffs that can wow all of your diners.

A close up horizontal image of 'Blue Congo,' whole and sliced set on a wooden surface.

When you like twice-baked potatoes, you’ll love this selection. The thick pores and skin lends itself completely to roasting. And when you’re dreaming of violet potato chips, you gained’t be dissatisfied.

The flesh has a nutty, daring taste and the late-season, long-storing tubers can be a deal with for months to come back.

5. Blue Sapphire

Whereas sapphire jewels are fairly on a hoop or necklace, ‘Blue Sapphire’ is solely pleasant on a plate.

The darkish blue-purple pores and skin hugs purple flesh with a white marginal ring and white marbling. The thick pores and skin has a waxy texture, giving it a reasonably sheen when you wash off the soil.

The flesh has an earthy, wealthy taste, in an oval tuber with deep eyes.

It was bred by Agriculture and Agri-Meals Canada’s Fredericton Analysis and Improvement Middle in Fredericton, New Brunswick, Canada, in 2008 and launched to market in 2019.

6. Canary Black

Papas negras, as they’re identified of their house of the Canary Islands, are extremely sought-after by locals and guests alike.

A close up horizontal image of a pile of Canary black potatoes freshly harvested.

Canarian potatoes are kinds of S. tuberosum and S. chaucha that had been delivered to the Islands in 1622 by Europeans. Over time, they’ve been grown within the wealthy volcanic soil of the Canary Islands and have taken on a skinny pores and skin and a spherical form.

Early papas negras have deep purple-black pores and skin surrounding yellow-colored, candy, buttery flesh. The semi-smooth pores and skin is shiny when washed, however pale and matte once you first pull them out of the bottom.

Use them to make the island’s well-known papas arrugadas. The “wrinkly potato” dish is comprised of potatoes boiled in salt water after which dried till the pores and skin wrinkles.

It’s normally served with a facet of mojo rojo, which is a mixture of tomatoes, garlic, and sizzling peppers. My mouth is watering simply excited about it.

7. Harvest Moon

Slice open the darkish reddish-violet pores and skin of ‘Harvest Moon,’ and also you’ll be greeted by creamy, pale yellow flesh.

Mixed with the spherical form, it’s like capturing a full moon in your plate. The flesh turns brighter yellow on cooking and has a scrumptious nutty taste.

This cultivar was developed by Joel Vanderschaaf at Tuberosum Applied sciences Inc. in Saskatchewan, Canada in 2011. A cross between ‘Piccolo’ and ‘Ph.Sfd,’ it was launched to the market in 2020.

A mid-season kind, it resists cracking and scab. The jury is likely to be out on whether or not gardening by the moon phases can profit crops, however there’s little doubt gardening with ‘Harvest Moon’ is sensible.

A close up of a pile of wine-colored 'Harvest Moon' tubers set on a wooden surface indoors.

‘Harvest Moon’

Go to Burpee to select up 10 tubers in your backyard.

8. Huckleberry Gold

With deep golden flesh encased in huckleberry purple pores and skin, this tuber is a feast for the eyes.

A close up horizontal image of a pile of 'Huckleberry Gold' in a large plastic basket at a farmers market.

‘Huckleberry Gold’ was first bred in 2003 from Agria and ‘COA94019-5R’ in a discipline in Aberdeen, Idaho. It was additional refined after which launched to the market in 2011 by the Northwest (Tri-State) Potato Selection Improvement Program.

Montana State College plant pathology professor Dave Sands’ lab recognized this magnificence in 2016 as the primary selection to be launched in the marketplace as permitted for diabetics to eat as a result of it’s low on the glycemic index. It’s additionally larger in antioxidants than your common tater.

Go forward and skip the butter as a result of the flesh of this mid-season kind is creamy and wealthy.

It’s additionally immune to potato virus X and the golden potato cyst nematode.

A square image of a wicker basket filled with whole and sliced 'Huckleberry Gold' set on a wooden surface.

‘Huckleberry Gold’

Whether or not you’re on the lookout for a more healthy choice or only a fairly one, decide up two-and-a-half-, 20-, or 40-pounds at Excessive Mowing Seeds.

9. Magic Molly

No, these potatoes aren’t truly black – however you’re excused when you thought they had been. The pores and skin is such a darkish purple that it seems to be that approach.

Inside, the flesh is almost as darkish, with a powerful purple hue that persists even after cooking. It has an earthy taste with a waxy texture.

Bred close to Palmer, Alaska, by potato illness management specialist Invoice Cambell on the state-run Plant Supplies Middle, the tubers have an rectangular, fingerling form. He bred it out of ‘Purple Magnificence,’ and named it for his daughter in 2007.

The mid-season crops are extraordinarily vigorous and can have you swimming in a magical sea of almost black, fingerling tubers.

A square image of a wicker basket filled with whole and sliced 'Magic Molly' set on a wooden surface.

‘Magic Molly’

Choose up one, two and a half, 20, or 40 kilos of ‘Magic Molly’ at Excessive Mowing Seeds.

10. Purple Majesty

Purple all over, ‘Purple Majesty’ has delicate, buttery flesh and vibrant, skinny pores and skin that holds its colour even after cooking.

A close up horizontal image of a hand from the left of the frame holding two sprouted 'Purple Majesty' tubers pictured on a soft focus background.

To be completely correct, the pores and skin is purple with only a trace of wine crimson, whereas the inside is speckled with bluish-purple shades.

The flesh is good and buttery, good for mashing.

‘Purple Majesty’ was bred by Colorado State College San Luis Valley Analysis Middle and is an early maturing kind.

It’s reasonably immune to leafroll however vulnerable to blackleg and pink rot.

A close up of whole and halved 'Purple Majesty' potatoes set on a wooden surface.

‘Purple Majesty’

Make 10 tubers yours by visiting Burpee.

11. Purple Rain

You’ll need to dance for pleasure within the purple rain once you see how putting these tubers are.

These potatoes appear to be vibrant jewels. The agency pores and skin is so darkish that it’s almost black, however when you open them up, you’re handled to a wealthy eggplant inside speckled with white flecks.

The flesh is good and delicate and retains its colour even after cooking.

Think about a bowl filled with the oval tubers of this early- to mid-season kind. Gorgeous. They are going to be simply as gorgeous as you dig into the candy, delicate flesh.

12. Purple Viking

With pores and skin dotted with darkish eggplant and vibrant pink, ‘Purple Viking’ seems to be nearly too good to eat.

A close up horizontal image of 'Purple Viking' potatoes.

Slice this mid-season kind open, and also you’ll be greeted by snow-white flesh with a buttery texture.

This oval, medium-sized, all-purpose kind shops notably effectively, however it most likely gained’t final that lengthy because it’s going to be in fixed demand on the dinner desk.

When you stay someplace dry, ‘Purple Viking’ is tolerant of drought, inside cause. The tubers are typically uniform, with an analogous form and dimension.

A square image of a wicker basket filled with 'Purple Viking' potatoes with one sliced in half to show the white flesh inside.

‘Purple Viking’

Choose up two-and-a-half kilos at Excessive Mowing Seeds.

13. Shetland Black

Hailing from the Shetland Islands, ‘Shetland Black’ has been round for over 100 years.

A close up horizontal image of 'Shetland Black' potatoes on a colorful surface.
Photograph by JuliaBalbilla, Wikimedia Commons, through CC BY-SA.

Trying as if they’ve been dipped in mulberry wine, the pores and skin is mottled brown, mulberry, and true purple.

Inside, the petite ovals have a creamy white flesh with a hoop of purple between the flesh and pores and skin.

Though the tubers are tiny, every early-season plant produces an ample harvest. The flavour is good and buttery.

Black and Blue Can Be a Good Factor

All potatoes are wholesome, however purple and blue ones have just a little little bit of an edge, due to these groovy anthocyanins.

Actually, I’d eat them even when they had been barely much less wholesome than the common tuber as they’re simply so lovely.

A close up horizontal image of a pile of sliced and whole purple potatoes set on a wooden surface.

Now not a facet dish, whether or not you mash, fry, roast, or flip them into chips, they’re going to be the centerpiece of your meal.

How do you intend to make use of up your tasty taters, and which one on this listing is looking your identify? Fill us in on all the main points within the feedback part under.

Now that you just’re swimming in colourful tubers, you may need a hankering for extra data about potatoes. If that’s the case, we’ve got just a few extra guides price exploring:

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