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!