Purple Potato Varieties

Potatoes are an easy-growing tuber and are adaptable to a number of climates. All potatoes in production today are one genetic species, Solanum tuberosum, with a wide range of species varietals available. Purple potatoes, along with similar blue varieties, are becoming increasingly popular since they've been found by the U.S. Department of Agriculture to deliver added health benefits. Purple potatoes can be traced all the way back to Peru's historic Purple Peruvian fingerling potato, but modern purple varietals are being developed as demand grows.

Purple potatoes, unlike white potato varieties, contain the antioxidant anthocyanin, most often found in purple fruits such as pomegranates and blueberries. Anthocyanin is a flavonoid that boosts the immune system and is thought to aid in cancer prevention, as well as protecting the heart and decreasing age-related memory loss. Purple and blue potato varieties may have dark skin and flesh, or dark skin but white flesh.

Purple potato varieties with purple skin and white or yellow flesh have lower concentrations of anthocyanin than all-purple varieties. These potatoes may have purple skin and a variety of flesh tones, from pure white to creamy yellow to gold. There are also closely related varieties that exhibit blue skin and white/yellow flesh. Varieties of purple-skinned, white-fleshed potatoes include AC Domino, Bleue D'Auvergne, Brigus, Caribe, Cowhorn, Lion's Paw, OAC Royal Gold and Purple Viking, among others.

Those varieties with purple/blue flesh contain higher concentrations of anthocyanin. These potatoes are purple inside and out. The flesh may appear "splotchy" purple and white, or pure, deep purple. Some varieties exhibit a white or cream ring near the skin, or even show white and purple "rings" when cut cross-ways. As with purple/whites, there are blue-skinned, blue-fleshed varieties that are closely related to purple varieties. It's often difficult to draw the line between which should be labeled blue or purple. Varieties of potatoes with purple flesh and skin include Vitelettes, Purple Peruvians, All Purples and Purple Majesties.

Purple potatoes, especially the Peruvian Purple fingerlings, are excellent for long-term storage. They are used in many traditional Peruvian dishes, but can be substituted for any starchy white or golden potato. These potatoes work particularly well in dishes that call for red or Yukon potatoes. Purple potatoes of any variety tend to cook slightly faster than white potatoes. They can be baked, steamed, boiled or roasted like their white counterparts, but keep an eye on them so as not to overcook if you're accustomed to using white potatoes. The purple flesh dulls slightly when cooked.