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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.
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
However, Rizzo notes, purple potatoes can be harder to find and a little more expensive than other potato varieties. And, all that said, it's a "huge misconception" that sweet potatoes are vastly ...
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]
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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.
In addition to all these virtues, sweet potatoes are also higher in fiber than regular potatoes, boasting 3 grams per 100-gram serving (regular white potatoes only contain 1.5 grams).