Adirondack Blue Potatoes
Adirondack Blue potatoes have indigo skin and purple-blue flesh that holds its color even after cooking. Their earthy, nutty, and naturally sweet flavor makes them great in potato salads, roasted sides, and even homemade chips. And thanks to their anthocyanins (the same antioxidants found in blueberries), they’re as nutritious as they are eye-catching.
What are Adirondack Blue Potatoes?
Adirondack Blue potatoes are a specialty variety developed by Cornell University in 2003 as part of a project to create colorful, nutrient-rich potatoes. Unlike standard white or yellow potatoes, their blue color comes from anthocyanins, which are natural plant pigments also found in blueberries and purple cabbage.
These potatoes, like all potatoes, are a type of tuber, which means they grow underground as the plant’s energy storage system. The leafy tops capture sunlight and send nutrients down into the tubers, where sugars and starches build up. That’s why potatoes are such a concentrated source of energy; and why they can sprout again if left unharvested. Adirondack Blues are medium-sized tubers with smooth skin and moist flesh. Their flavor is mild and earthy with a hint of sweetness, and they hold up beautifully in cooking.
How to Prepare Adirondack Blue Potatoes
Adirondack Blue potatoes are versatile and easy to use in the kitchen. Just give them a good scrub under running water - no need to peel, since the skin is thin, nutrient-rich, and adds even more color and texture to your dish.
Ways to Prepare Adirondack Blue Potatoes:
Roasted wedges – Cut into thick wedges, toss with olive oil, salt, and rosemary, then roast at 425°F until golden and crisp.
Blue potato salad – Boil until tender, cube, and toss with lemon, dill, and a touch of mustard for a colorful spin on the classic.
Mashed blues – Simmer until soft, mash with butter and a splash of milk, and finish with cracked black pepper.
Home fries – Dice into cubes, pan-fry in a skillet with onions until browned, and top with fresh parsley.
Crispy chips – Slice thin, toss lightly with oil and salt, and bake or air-fry until crunchy for striking indigo chips.
Tips for Color Retention:
Add a splash of vinegar or lemon juice while cooking to keep their bright color.
Avoid overcooking, which can dull the blue.
Pairings:
Herbs: rosemary, thyme, parsley, dill.
Bright flavors: lemon, vinegar, mustard.
Proteins: grilled salmon, roasted chicken, or plant-based mains.
Contrasting colors: pair with golden beets, carrots, or greens for a visually appealing plate.
Adirondack Blue Potato Health Benefits
Adirondack Blue potatoes are high in nutrients. Their blue pigment gives them extra antioxidants compared to standard potatoes.
Antioxidant-rich: Anthocyanins protect cells from oxidative stress and may support heart and brain health.
Supports immunity: A natural source of vitamin C.
Good for digestion: Fiber and resistant starch feed healthy gut bacteria.
Heart-healthy minerals: High in potassium, which helps regulate blood pressure.
Energy and satiety: Complex carbs provide fuel while keeping you full longer.
Adirondack Blue Potato Facts
They were developed at Cornell University in 2003 and named for the Adirondack Mountains in New York.
Their flower blossoms are purple, making them beautiful in the field as well as on the plate.
They are one of the few potato varieties that stay blue throughout cooking.
The skin and flesh are both edible, and keeping the skin on adds extra fiber and nutrients.
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