Home / Promptuary / Vegetables / Purple Potatoes

Purple Potatoes

Purple potatoes are the member of the potato family and have the same origin as the ordinary potato plant. They are black on the outside and purple on the inside and that color doesn’t go away when they are cooked.

There are a few varieties of this potato and they are mostly a novelty that’s used to bring attention to the meal and make it more interesting in terms of presentation. When it comes to the taste they have a dense and earthier taste than ordinary potatoes. They also contain more sugar.

Purple Potato Trivia

  • -They can reduce blood pressure
  • Incas used the time needed to grow the potato as a measure of time
  • Anthocyanin pigment is making them purple

Purple Potato Buying Guide

Some of the tips for buying these potatoes are the same as they are with any other potato variety. It’s best to choose the specimens that appear to be firm and round and that don’t have any noticeable blemishes on the skin. It’s best to go for the medium sized ones since they are easiest to cook and they have kept most of their sweetness.

They are available all year round.

Purple Potato Production & Farming in Texas

These potatoes are both tropical and subtropical plants which means that they can be grown in the US. They are mostly grown in East Texas since both the climate and the soil suit the needs of the potato there. Potatoes are grown both commercially and in small gardens but these are mostly produced by full time farmers and sold to restaurants.

Potatoes require warm climate and a lot of exposure to sunlight in order to grow. It’s also useful to test the soil beforehand and to make sure that it has enough nitrogen in it since that’s what’s needed to grow potatoes successfully.

The best time to plant the potatoes is when the soil temperature at planting depth is over 65°F in the spring and at least 150 days before anticipated 55°F soil temperature in the fall. The area should also be cleared of any weeds 40 days before planting.

Harvesting needs to be done carefully since the skin of a potato could be damaged during the harvest and thus the plant becomes unusable or at least unsaleable. This needs to be done just after the first frost or the cold will damage the plant as well.


According to the USDA’s Pesticide Data Program, 35 different pesticides have been found on conventional potatoes. The chemical that is found on 76% of all conventional potatoes is chlorpropham, an herbicide that is used to stop the growth of weeds and to inhibit potato sprouting.


As is the case with the ordinary potato the purple one is also native to Peru. It was brought to Europe by the Spanish explorers in the 16th century. They have been valued in Europe from the start due to their unusual appearance, which isn’t the case with ordinary potatoes.

From there, they are moved across the world and used everywhere mostly as novelty food made to add attractive and unusual look to an otherwise ordinary dish that would use a potato. They are mostly sold to restaurants and better stores.


Potatoes are usually packed rather simply in large firm boxes or in sacks. Both of these are easy to move across great distances and easy to store as well as long as they are not put under direct sunlight and as long as they are sold dry.

Potatoes are sold by the pound or by the sack depending on the price you want to put on them, selling by the sack being faster but less lucrative way to do it.

Enjoying Purple Potatoes

The best way to prepare these potatoes is the one that will showcase their color since that’s the only quality that makes them different from ordinary potatoes. They could be boiled and the skin peeled and that will allow you to show them whole and in all of their glory.

If they are baked purple potatoes should be cut in half so that they are displayed to their fullest size. The skin itself doesn’t need to be peeled and if its prepared correctly it can be eaten together with the flesh of the potato.


Potatoes can be stored in your home without peeling or washing them and keeping them in a room that’s not lit too harshly. It’s mostly done in a common pantry. Keeping a few sacks is the most economic and the most flexible way to buy potatoes.


There are pretty much countless recipes for purple potatoes and they are mostly the same as the recipes for the ordinary potatoes. When choosing the dish to make try to make use of the color in an interesting and fun way.

Here’s a simple recipe for mashed potatoes:

– Place potatoes in a large pot and fill with water.
-Place pot over high heat and bring to a boil. Boil potatoes until fork tender, 20 to 25 minutes.
-Drain potatoes and place back into the pot. Add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon and cardamom. Season with salt to taste.
-For maple butter: Stir together butter and syrup until combined.
-Scoop mashed sweet potatoes into a large bowl and drizzle with maple butter. Finish with a sprinkle of pecans and serve.


The nutrients found in 2/3 cup (100 grams) of boiled potatoes — cooked with the skin but without salt — are:  Calories: 87 Water: 77% Protein: 1.9 grams Carbs: 20.1 grams Sugar: 0.9 grams Fiber: 1.8 grams Fat: 0.1 grams

Potatoes are mainly composed of carbs, primarily in the form of starch. The carb content ranges from 66–90% of dry weight Simple sugars — such as sucrose, glucose, and fructose — are also present in small amounts. Potatoes usually rank high on the glycemic index (GI), making them unsuitable for people with diabetes. The GI measures how foods affect your rise in blood sugar after a meal.  However, some potatoes may be in the medium range — depending on the variety and cooking methods Cooling potatoes after cooking may lessen their effect on blood sugar and lower their GI by 25–26%).

Even though potatoes are not a high-fiber food, they may provide a significant source of fiber for those who eat them regularly.  The level of fiber is highest in the skin, which makes up 1–2% of the potato. In fact, dried skins are about 50% fiber.  Potato fibers — such as pectin, cellulose, and hemicellulose — are mainly insoluble They also contain varying amounts of resistant starch, a type of fiber that feeds the friendly bacteria in your gut and improves digestive health).  Resistant starch can also improve blood sugar control, moderating your rise in blood sugar after meals. Compared to hot potatoes, cooled ones offer higher amounts of resistant starch

When Are Purple Potatoes in Season in Texas?

To find out when Purple Potatoes are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.



  • Serving Size: 1 Potato, Small (138g)
  • Calories: 128 1.6
  • Carbs: 29g 10%
  • Sugar: 1.6g
  • Fiber: 3g 12%
  • Protein: 3.5g
  • Fat: 0.2g 0%
  • Saturated Fat: 0.1g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 14mg 1%
  • Vitamin C 22%
  • Vitamin A 0.3%
  • Calcium 1.6%
  • Iron 8.4%
  • Potassium 738mg 10%
  • Manganese 6%
  • Vitamin B6 18%
  • Copper 21%


When are Purple Potatoes in season in Texas?

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec

Buy farmfresh Purple Potatoes from local family farms and ranches in texas

Check availability in your area

Free delivery available
Free pickup available

Get Your from these Local Texas Family Farms & Ranches and Texas Food Artisans