The variety of blue potatoes, also known as “The Adirondack Blue” has blue fresh skin and a slight purple tint. The variety of the potatoes is unusual because both the skin and the flesh have high levels of vacuolar pigments named anthocyanins. Anthocyanins may appear red, purple, black, or blue. It depends on the pH of the vacuolar pigments. This variety has a large and spreading greenery.
- Kingdom: Plantae
- Order: Solanales
- Family: Solanaceae
- Genus: Solanum
- Species: S. Tuberoseum
- Binomial name: Solanum Tuberoseum
- Cultivar: Atom
Blue Potato Trivia
- The blue potatoes retain their color even after being cooked.
- The alumni association of the Pennsylvania State University is marketing potato chips using “the Adirondack Blue” in schools.