Blue-fleshed potatoes: Seneca Horn

Elongated, smooth, tapered crescent; intense violet skin; white flesh. Steamed, the skin turns silvery lavender; dull white flesh is floury, flaky, dry, without sweetness. Baked, the potato looks crumpled, but flavor is sweeter and more developed; starchy and, oddly, more moist than steamed. Looks more exciting than it tastes.