Potato (Specialty Types): Blue-fleshed potatoes

Blue-fleshed potatoes, the most novel of the specialty types, vary considerably. Although commercial sources tend to lump purple and blue potatoes together as if there were only one, there are many, each with its own idiosyncracies. Some are mealy, some moist; in cooking, some fade, others intensify in color. A baby blue chosen to brighten a salad, for example, may turn cement gray when boiled, while a lavender potato may deepen to violet.