Blue potatoes

Blue potatoes are a variety of potato characterized by their deep blue or purple skin and flesh, which adds a vibrant and attractive hue to dishes. Primarily native to the Andean region of South America, especially Peru and Bolivia, these potatoes are part of a millennia-old agricultural tradition and are valued for their slightly sweet, earthy flavor and firm texture.

In cooking, blue potatoes are versatile and can be used in mashes, stews, fries, or even baked, adding a unique visual and nutritious touch. Their color comes from natural antioxidants called anthocyanins, which also offer health benefits, such as anti-inflammatory properties and cellular protection.

In different regions of Latin America, blue potatoes are also known as purple potatoes, blue potato, or chilota blue potato, especially in parts of Chile and Argentina. These names may vary, but all refer to this distinctive variety that stands out for both its flavor and color.