Purple potatoes (e.g. vitelotte)

Description

Purple potatoes, such as the vitelotte variety, have a deep purple skin and a deeply colored, almost inky interior. They have a slightly nutty, earthy flavor with a subtle sweetness; when cooked, their texture can be creamy or slightly starchy, making them an attractive visual and flavor addition to dishes. The color comes from anthocyanins, which react to pH and temperature, creating interesting culinary effects. Nutritionally, they provide complex carbohydrates, fiber, vitamin C, potassium, and antioxidants, especially anthocyanins with anti-inflammatory properties that support vascular health. They are ideal for baking, frying as chips, making puree, gnocchi, salads, or decorative purees for meats and fish. Store in a cool, dark, and dry place (4–10°C), do not wash before storage, avoid moisture and light, and use within 2–3 weeks.