That’s right, not just on the outside, but the inside too.  This year I’m growing four kinds of potatoes.  You may not have heard of any of these four, but I promise you, they are delicious and very cool.  Here are the varieties with descriptions from Seed Savers Exchange, where I purchased the seed potatoes.

All Blue: Deep blue skin and blue flesh with a thin white line just under the skin.  A good choice for baking and frying, excellent for making colorful chips.  When boiled, the color turns to a light blue.  High mineral content, good keeper.

Nicola: A German potato with low glycemic level.  Uniform medium-large oblong tubers have smooth yellow skin and light yellow flesh.  Firm waxy texture is excellent for boiling and salads.

Mountain Rose: Medium to extra large tubers with smooth brilliant red skin.  Light red swirled flesh is moist, non-waxy, and retains its color after cooking.  A versatile potato that is good for chips, fries, mashing, or an attractive potato salad.

La Ratte: Long prized by French chefs as a top quality fingerling.  We cannot recommend this variety highly enough, an absolute delight to cook with.  Long uniform tubers, yellow flesh with firm waxy texture and a nice nutty flavor holds together very well.  Especially good for potato salad or as a boiled potato.

Expect some delicious potatoes in early July!