This summer, we grew a bed of ‘All Blue’ Potatoes. Like their name suggests, they’re blue all the way through, even after cooking! The seed company Burpee describes them as “a wonderfully flavorful potato with meaty flesh that’s great mashed. Skin is rich purple. Inside its a blue that turns pale when cooked.” Here are a few notes on these eye-catching and tasty potatoes we are distributing to pantries and participants of our You Pick program.
Blue potatoes, with their striking color and earthy flavor, offer more than just aesthetic appeal. They distinguish themselves from their common white counterparts in several key ways:
Versatility and culinary appeal
With a moist, firm texture that holds its shape when cooked and a mildly nutty and sweet flavor, blue potatoes are versatile in the kitchen. They can be cooked in a variety of ways, including:
Mashed Potatoes: Adding a unique pop of color to a classic dish.
Roasting: Bringing out their natural sweetness and flavor.
Salads: Adding color, flavor, and nutrition.
Gnocchi: Creating vibrant and flavorful dumplings.
Soups and Stews: Adding thickness and creamy texture.
Here is a recipe that works well with blue potatoes because the purple/blue is preserved with frying.
Smashed Potatoes
ingredients:
1 quart small potatoes (yukons, reds or blues work best)
1 leek, OR ½ medium onion OR 1 shallot
2T olive oil OR butter OR bacon grease or cooking oil of your choice
salt and pepper to taste
method:
Boil the potatoes until fork tender and set aside to air-dry.
Heat up oil in a large skillet on medium, medium-high heat, fry onions/leeks etc. until soft.
Add potatoes to the skillet and smash with a spatula or potato masher so that the skins stay on but much of the inside of potato gets exposed to the oil.
Let potatoes fry for 1-2 minutes and flip.
Repeat until both sides are browning and getting crispy.
Salt and pepper to taste.
Serve as a side dish or with a fried egg on top.
Rich in anthocyanins
The vibrant blue hue of these potatoes comes from anthocyanins, the same powerful antioxidants found in blueberries and blackberries. Anthocyanins provide numerous health benefits, including:
Antioxidant power: Protecting your cells from damage caused by oxidative stress.
Heart health: Contributes to lowering blood pressure and improving blood vessel function.
Potential for reduced disease risk: Studies link anthocyanin consumption to a lower risk of certain cancers, diabetes, and improved vision and eye health.
Potential blood sugar and diabetes management
Research suggests that regularly consuming blue potatoes may help lower the risk of developing diabetes and manage blood sugar levels. Blue potatoes have a lower glycemic index (77) compared to white potatoes (93), indicating a more stable release of glucose into the bloodstream. This means they cause a smaller and slower rise in blood sugar levels after eating.
Heirloom Variety
Many blue potato varieties are heirloom or heritage varieties, meaning they have been passed down through generations and have a unique history.
Blue potatoes are a great addition to a healthy and delicious diet. If you received some potatoes from the farm this summer, we hope you like them! And if you’ve ever considered growing some of your own food, potatoes are pretty simple to grow and digging them up is almost as fun as eating them!