Contributed by Angela Cleveland

Actually, blue potatoes have been around for centuries. Potatoes originated in the Andes, and there are currently over 3,000 varieties. Potatoes can come in all colours: pink, white, blue, yellow, or brown. Their shape can range from round, elongated, to oval, and their size can range from grape-size to fist-size. Just as their size, shape, and colour can vary, so can their taste: starchy to waxy and nutty to bitter sweet.

There are many ways to prepare potatoes: baked, salad, gratin, scalloped, mashed, soup and chowder, pan-fried, french fried, pureed, roasted, steamed, and pancakes. Due to the variety of potatoe flavours and textures, it is important to select the right variety for the right dish.

Blue potatoes have a medium starch content, so they can be used as “all-purpose” potatoes. Their colour can be shocking, but pleasing. Be careful though – they can get mushy if over cooked!

There are many health benefits to the bright colours of potatoes. All potatoes provide complex carbohydrates, potassium, folic acid, vitamin C, and iron. In addition to these nutrients, the colour of the potatoe skin and flesh are a good source of antioxidants, which are believed to prevent certain types of cancer and heart disease. So, not only are blue potatoes good for our health, but they add a refreshing colour to our dinner plates.

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