Maybe the most unassuming-looking vegetable with fascinating origins is the potato. Due to its mild flavour and versatility in cooking, this tuber vegetable is a fan favourite worldwide. Whereas most people think of potatoes as brown-skinned edible tuber with white or cream-coloured flesh on the inside, there is actually a wide variety available. They differ in size, shape, tint, taste, texture and so on. One of them is all blue potatoes. It's among the rarest potato varieties out there.
It may be news to many that potatoes' acceptance as a food source developed over time and their coloured flesh was not a selling point in the beginning. Some of the potatoes transported to Europe in the 16th century were likely coloured varieties, but breeders have always prioritized white and yellow potatoes. The result is that the majority of people assume potatoes are either yellow or brown. Let's take a closer look at All Blue potato and learn facts about this heirloom vegetable.
Various names
Blue Marker, Fenton Blue, and River John Blue are just a few of the numerous colourful names given to this more than 100-year-old heirloom variety called All blue potatoes. The colour blue is what gives All blue its title. Purple Marker is another name for it.
Flavour and visual appeal
As the name implies, All Blue potatoes have blue skin and azure flesh; the tubers are elongated and have deep eyes. The meat is blue with a white ring. The flavour and smooth texture of this rare potato are second to none. The health-giving characteristics of potatoes are unparalleled by any other single crop. They contain practically every essential vitamin and nutrient, except for vitamins A and D. Hold on to the skin and supplement with dairy to make up for the two vitamins they're lacking, and you've got a whole meal.
Mashed all blue potatoes, Image Source: eatsmarter.com
Distinctiveness in hue
The South American continent is the birthplace of purple and blue potatoes. The anthocyanin pigments found in both skin and flesh are responsible for All Blue potatoes' hue. Red cabbage, eggplant, blueberries, and concord grapes acquire their vibrant hues from a group of chemicals called anthocyanins. All blue potato is a good source of potassium. More vitamins and antioxidants can be found in blue-fleshed potatoes than in white ones.
For use in cooking
The mild flavour benefits from being cooked with herbs and seasonings. Therefore, roasting or grilling the halves is the preferred preparation method. Its creamier taste makes it ideal for baking or in simple boiled form. It's delicious whether steamed, sautéed, or mashed. The moistness of All Blue potatoes makes them the best frying potato. Add a bit of vinegar to prevent the vibrant blue tint from fading. Potatoes can be steamed until they are barely soft or microwaved to preserve their blue hue. Some colour loss occurs during cooking processes like baking, boiling, and stewing. This exotic potato species will liven up your dinner table and provide a welcome splash of colour.
Sliced of blue or purple potatoes, Image Source: almanac.com
Tips on Storage
These potatoes will stay in the fridge or another cool, dark place for up to two weeks. It's best not to wash them before putting them away, as this can accelerate spoilage. For more extended storage, cure them by putting them in a warm, dry place for 10–14 days. As a result, they should be able to endure for a few extra months.