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The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The 'Adirondack' varieties are purple and the skin may be slightly netted. Tuber dormancy is short.
Blue Bell France 2008 Blue Christie Blue Congo Also known as 'Blue Swede' or 'Idaho blue', the Blue Congo was voted the German "potato of the year" in 2006. [3] Bojar Czechoslovakia 1945 Bonnotte France Brambory British Queen: Scotland 1894 Butte: United States 1977 Cabritas Chile 1889 Camota Camel Netherlands 2013 Red Canela Russet
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Place potatoes in the water, and let them soak for 15 minutes to allow dirt and grime to loosen. Using a vegetable brush, thoroughly scrub the potatoes to remove dirt from the skins.
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Adirondack Red is a potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong, and released in 2004. The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants . [ 1 ]