Blue-fleshed potatoes: Purple Peruvian

Peruvian Blue

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Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About
One of the first specialty potatoes to arrive in the United States, in the 1970s. Knobbed, deep purple-navy irregular rounds and teardrops; flesh is pale at perimeter, deepest purple in center. Cooked, the flesh turns violet to indigo; skin remains dark. Starchy-creamy texture balance; flavor bland to earthy. Bake for a pleasant mealy texture; or boil or steam. Peel for salads.