Original and colourful Potatoes

Here are some original and colourful potato varieties, with flesh or skin ranging from light red to dark purple (like the famous Vitelotte) through blue (Bleue d'Artois), pink and slate. This colouration, total or partial, is due to the presence of pigments called anthocyanins in the tubers. The majority of large-scale cultivated varieties with pink or red skin have white or yellow flesh. On the other hand, the less productive indigenous varieties from the Andes, which can be found in the gardens of collectors and curiosity enthusiasts, often have coloured flesh. Anthocyanins and other substances give coloured potatoes interesting antioxidant properties from a nutritional point of view. To preserve the colour of the potato flesh during cooking, it is recommended to use dry cooking, i.e. traditional oven or microwave.