The purple potato, botanical name Solanum andigenum, is the name designated to dozens of heirloom and heritage varieties of purple potatoes. Common names of these varieties include purple Peruvian (fingerling variety), All Blue, Congo, Lion's Paw, Vitilette, purple Viking and purple Majesty. Purple Majesty is known the the deepest purple of all purple varieties, hence the given name. Purple potatoes are grown for both fresh market potatoes and for chipping potatoes.

Purple potatoes have deep violet, ink-colored skin and flesh. Depending on the specific variety, their coloring can be opaque or marble throughout the flesh. Purple potatoes are inherently dry, starchy, earthy and slightly nutty in flavor. Though one may find that many purple varieties of potatoes yield small tubers, they are generally harvested young. If left to grow to maturity they become large and oblong, making them suitable for baking and mashing.

Nutritional Value

Unlike white -fleshed potatoes, purple potatoes are rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red and purple produce such as berries and pomegranates and has been shown to be an immune system booster and aid in the prevention of certain cancers. The purple potato's nutritional value and energy-rich properties have become factors for the potato's explosion in popularity in the late 20th century and early 21st century. Its ability to provide high quantities of vitamins, proteins, and antioxidants has become a valued measure of food security and sovereignty.

Serving Ideas

Purple potatoes are an invaluable staple in a South American kitchen and many recipes reflect such. Their historical culinary presence has lent them to perhaps thousands of recipes over thousands of years. Though, Peruvian in origin, the purple potato can be utilized in any cuisine that would otherwise use potatoes. Purple potatoes can be roasted, braised, boiled, baked, fried for chips, and even confit'd. They pair well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other starchy vegetables such as corn and shelled beans and of course, salad greens.

Ethnic/Cultural Info

Purple potato varieties are among hundreds of other varieties found in Parque de la Papa (Potato Park) near Cusco, a Spanish Colonial city high in the Andes. At Parque de la Papa, roughly 700 varieties native to the region are grown for food, enrichment, research, biodiversity and preservation. Most of these varieties never see a market, as they are traded among communities or given as gifts.

Geography/History

The purple potato is native to the Lake Titicaca within the high plains and mountain slopes of Peru and Bolivia. They are among thousands of varieties that have been cultivated for nearly 8000 years in the Andean regions of Peru, Boliva, and Ecuador. The diversity of purple potato varieties, their resistance to disease and ability to withstand harsh conditions has allowed them to evolve for thousands of years into a 21st century food crop. Purple potatoes are cultivated in potato growing regions of South America, North America and Europe.

Seasons/Availability

Purple potatoes are available year round, though winter reduces crop availability mid winter into spring.