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.
Flavor Profile
Moist, mild, slightly nutty flesh; makes vividly colored mash and chips though color softens when cooked.
Visual Characteristics
Medium slightly flattened tubers with deep blue-purple skin and blue-purple flesh throughout.
Growing Tips
Steam or roast to best preserve the blue color; the pigment leaches and dulls in boiling water. Mid-season.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.