Blue Potatoes

Has anyone here ever grown any of these? I planted some last week and am interested to see how they grow. Just curious if anyone else had ever tried them.

▶ Reply to This

Replies to This Discussion

Permalink Reply by Maya on June 16, 2008 at 5:16pm: When my son was four years old and would essentially only eat rice and pasta, I was going over in advance what we would be having at grandma's for Thanksgiving dinner. He said, "I'll only eat mashed potatoes if they're purple!" So I secretly bought some local All-Blues and made the mashed potatoes with those. He ate them! The following year we grew some, and each year after that we've grown different colors: Yukon Gold, Rosegold, this year it's Adirondack Red. He's now going on 12 years old and grows his own. For us all our homegrown potatoes come out smaller than supermarket potatoes. It could be a function of our less-than-full-sun location.; ▶ Reply to This

Permalink Reply by Heather Wood on June 17, 2008 at 4:44pm: I grow a couple of varieties, "purple Peruvian" and "purple Majesty." Istarted growing them because I was interested in the anthocyanin content. They grow very strongly, and some interesting-looking dishes can be made from them. I must say, though, that the best thing about them is that they can be interplanted with red and gold types so that, when I start digging up the patch, it's like uncovering Easter eggs.; ▶ Reply to This

Permalink Reply by Penelope on June 17, 2008 at 6:09pm: What is the anthrocyanin?? Is this good?

I used to grow them at the ranch. I gave my father some one year and explained to him what they were, but when he finally got around to eating them, he called upset and wanted to know "what's the matter with these potatoes"? It was kinda funny.

I like them, but they come out kinda grey when mashed, I think. I like to chunk them with other potatoes and roast them with butter and garlic and dust with chopped parsley or chives.; ▶ Reply to This

Permalink Reply by Heather Wood on June 17, 2008 at 7:23pm: Anthocyanins are a class of antioxidant pigment associated with colors in the red-to-blue-purple range, although there are other pigments in this part of the spectrum too. They're good, although the important thing is to take in a lot of different antioxidants.; ▶ Reply to This

Permalink Reply by Maggie on June 17, 2008 at 6:29pm: I like purple congo potatoes, they have a slightly dry texture and an earthy flavour. I would just wash them and bake them after rubbing with olive oil. If you steam them I would I would serve them with a sauce or chilli beans.
If you leave the tiny potatoes in the ground they will return to your garden each year.
They yield a good crop, some folk think they grow like a weed!; ▶ Reply to This

Permalink Reply by debi on September 1, 2008 at 8:40pm: they looked pretty cool, but as far as taste, they were not worth the extra money i paid for them ...; ▶ Reply to This