The origin of the purple potato is in the heart of Peru and Chile, however today it is successfully cultivated also in Europe, where it is used for scenographic delicacies. From violet to turquoise, the nuances of this ancient tuber, belonging to the Solanaceae family, amaze, in fact, for the decidedly particular color. But not only: purple potatoes are particularly rich in antioxidants and, thanks to the content of anthocyanins, they act by protecting the body from premature aging.

How to cook purple potato

The flavor of the purple potato is rather sweet and its consistency is reminiscent of that of chestnut. A peculiarity of the vitelotte potato? Change colour! In fact, as you will notice when you cook it, from purple it will become almost blue. Already known in the nineteenth century, it seems that this variety was particularly loved by Alexandre Dumas, who mentions it in his Grand Dictionnaire de Cuisine. How to use it in the kitchen? You can use the purple potato for one puree to pair with a second dish or bake it.

Properties of the purple potato

The presence of mineral salts and vitamins makes the purple potato a concentrate of beneficial properties for the body. Contains vitamin C, potassium, not counting the contribution of fibers and complex carbohydrates. Moreover, it has an important one satiating power. Along with the use of rustic cakes and side dishes, purple potatoes can be an ingredient for desserts thanks to their docile taste and powdery consistency. Among the recipes with the purple potato we find pancakes, sweet cakes and cupcakes, also delicious in a vegan version with vegetable milk, almonds and dried fruit.

Recipes with purple potatoes

To try the dumplings with purple potatoes to season with melted cheese or seasonal vegetables. The consistency is rather floury, so the purple potato can be used for a creamy puree, but also for a tasty one velvety to pair with hot toast. From fish fillet crusted to pizza, the purple potato lends itself to being reinvented and cooked giving space to the imagination. To bring dishes to the table in the name of health and color.

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