Blue potatoes are a potato variety with deep blue-to-purple skin and flesh, colored by anthocyanins, the same pigments found in red cabbage and blueberries. They're believed to have originated in the Andes of South America, where potatoes have been cultivated by Indigenous Andean peoples for thousands of years.
Blue potatoes have gained popularity outside the Andes in recent decades as heirloom and specialty produce, and are now grown commercially in North America, Europe, and Australia. Their color fades somewhat with cooking but remains visible, and they contain more antioxidants and somewhat higher levels of vitamin C, B6, potassium, and fiber than common white or yellow potatoes.
Their firm, waxy texture holds up well in potato salad, gratins, and hash browns, and their color makes them a popular choice for garnishes and visually striking side dishes. The flavor is slightly nuttier and earthier than common white or yellow potatoes, pairing well with herbs, spices, dairy, and cured meats.