Purple potatoes are a variety of Solanum tuberosum, known for their vibrant blue-purple to nearly black skin and brilliant purple flesh. This distinctive color, which persists after cooking, comes from anthocyanins, a powerful natural pigment. These tubers originated in the Andes mountain region of South America. Their cultivation history spans over 7,000 years. Spanish sailors introduced purple potatoes to Europe in the 16th century, and they arrived in the United States around the mid-1980s, gaining popularity for their unique appearance and benefits.
Nutritional Powerhouse
Purple potatoes have a robust nutritional profile, distinguishing them from other potato varieties. They are abundant in polyphenol antioxidants called anthocyanins, the same compounds found in blueberries and blackberries. These antioxidants help shield cells from oxidative stress, contributing to health benefits like healthier cholesterol levels, improved vision, and a reduced risk of heart disease, certain cancers, and diabetes.
A 3.5-ounce (100-gram) serving of cooked purple potato with skin provides approximately 87 calories, 2 grams of protein, and 20 grams of carbohydrates. This serving also delivers 3.3 grams of dietary fiber, which supports healthy digestion and helps regulate blood sugar levels. They are a good source of essential vitamins and minerals, including 14% of the Daily Value (DV) for Vitamin C, 18% DV for Vitamin B6, and 8% DV for potassium. Purple potatoes also contain magnesium, iron, and copper.
These tubers may also contribute to better blood pressure regulation, partly due to their chlorogenic acid and potassium content. Research suggests purple potatoes have a lower glycemic index than white potatoes, which can be beneficial for managing blood sugar. Compounds in purple potatoes may help prevent or slow the growth of certain cancer cells. Their antioxidant capacity is higher than white potatoes.
Culinary Versatility
Purple potatoes offer a unique culinary experience with a slightly nutty and earthy flavor, often more subtle than other potato varieties. Their texture is generally denser, ranging from creamy to firm, with some varieties being drier, similar to a russet potato. This makes them adaptable for a wide array of cooking applications, allowing them to be substituted in most recipes calling for traditional potatoes.
These colorful tubers excel when roasted, developing a firm exterior and fluffy interior while retaining their shape well. They can be baked whole, pan-fried until tender and browned, or boiled for creamy mashed dishes or vibrant potato salads.
To best preserve their vibrant purple hue, microwaving is often recommended, though steaming and baking are also effective methods. While boiling can cause some color fading, the potatoes still maintain a beautiful purple tone. Due to their mild taste, purple potatoes readily absorb seasonings, making them a versatile ingredient. Their inherent density means they hold up well in stews and soups.
Buying and Storing Purple Potatoes
When selecting purple potatoes, choose tubers that are firm to the touch and possess smooth, unblemished skin. Avoid any potatoes that show signs of sprouting or have soft spots. Look for well-shaped potatoes, free from white discoloration.
Proper storage maximizes the shelf life of purple potatoes. Store them in a cool, dark, and dry environment, such as a pantry or root cellar, away from direct sunlight. This prevents premature sprouting and preserves their texture. Do not store potatoes in the refrigerator, as cold temperatures can convert their starch into sugar, altering taste and texture.
Purple potatoes are increasingly accessible and found year-round in various retail locations. They are commonly available at specialty grocery stores, local farmers’ markets, and some larger supermarkets. Their growing popularity has made them a more consistent presence.