Adirondack Blue

Adirondack Blue is a striking blue-purple potato developed at Cornell University and released in 2003, bred to combine anthocyanin-rich pigmentation with good eating quality. Both the smooth skin and the flesh are deep blue-purple, the color running all the way through, and the pigment reflects high anthocyanin content of the kind associated with antioxidant value. The medium, slightly flattened tubers have a moist, medium-starch flesh that is good boiled, roasted, or made into vividly colored mash and chips, though the color fades somewhat with cooking. It matures mid-season and yields moderately. Popular with home gardeners and specialty growers for its dramatic appearance, it adds color to salads and roasted vegetable dishes.