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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.
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 ...
White potatoes, red potatoes and gold potatoes, tend to have very similar nutrient profiles — including carbohydrates, fiber and protein — for about the same number of calories.
Popular fingerling potatoes include the yellow-skinned Russian Banana, [1] [2] the pink-skinned, yellow fleshed French Fingerling, [3] [4] the Purple Peruvian, [5] [6] and the Swedish Peanut Fingerling. [7] [8] Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or ...
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.
(“Try this trick the next time you make potato salad,” Brekke recommends.) ... and 1 part distilled white vinegar. Place the small potatoes in the water, and let them soak for 5 minutes ...
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