Blue potatoes originate from the Peruvian Andes and were a favorite dish of kings of the time. They belong to the Solonaceae family, the species Solanum vitelota. Naturally strongly colored potatoes are also the first potatoes to be discovered, so we can say that they bring the spirit of the ancient Mayan and Inca civilizations, which are several thousand years old, into our homes. The blue color of potatoes comes from the anthocyanin pigment from the group of phytonutrients called flavonoids. It is not a matter of genetic manipulation or artificial colors. Anthocyanins are water-soluble plant pigments that reflect light from dark red to bluish, and give color to blueberries, blackberries, cherries, cranberries… and decorate autumn fruits and leaves with fiery colors. Anthocyanins are known to be powerful antioxidants that bind and neutralize highly reactive, free radicals, prevent the harmful effects of UV radiation and also have antibacterial properties. The intensity of the color has a direct impact on the level of antioxidant activity.
Potatoes have a dark blue, almost purple skin and equally dark blue flesh. The skin is smooth, the “eyes” are shallow, and the taste is excellent. It is prepared in the usual ways, like any other potato. With blue potatoes it is possible to make interesting pomfrittes, purée (mashed potatoes) and a very interesting potato salad. Planting of tubers is done in late March-early April, and the soil must be light, rich in humus.
