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'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
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Purple potatoes are a variety of potatoes eaten regularly in the "Blue Zone" in Okinawa, Japan, meaning they could play a role in helping you live to 100. Other factors like lifestyle, genetics ...
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Pricking the potato with a fork or knife allows steam to escape during the cooking process and prevent accidental explosions/rupturing of the potato skin and flesh due to accumulate steam pressure inside. Potatoes cooked in a microwave oven without pricking the skin are especially susceptible due to rapid fluctuations in heat.
The plants are large and spreading with angled stems and large light purple flowers. The potatoes are deep-eyed and round with dark red skin and white waxy flesh, [5] though can be knobbly if soil moisture is uneven. [3] The skin colour can fade significantly, leaving only the eyes as red. [4]
You'll simply roast a colorful combination of red, gold, and purple potatoes in a skillet with a little bacon and rosemary. "A simple and delicious side or as a tasty start for potato salad," says ...
The Russian blue potato plant produces medium round and oblong tubers with deep purple insides. [1] It is a late season variety of potato. The plants themselves are large, semi-erect, and produce light blue flowers and dark foliage.