Another of the antioxidant kings. Deep purple skin with a dappled marbled purple and cream flesh. They are a little more on the waxy side, so better steamed or boiled, for salad, dry baked or roasted for that splash of colour to your dish.
These potatoes are amazingly purple and very delicious! I made a very tasty soup with them.
Great looking and great tasting potatoes. I parboiled and then roasted with some oil and herbs. They came out really good.
Much like the midnight pearl, purple sapphire is wonderful roasted. I prepared mine using the bicarb method (par boil, add bicarb, drain, add oil and seasonings and roast). This created a reaction that turned some of the spud a gorgeous blue/teal colour. Alongside the purple, it was beautiful, resembling a gemstone! An absolute hit with my family!
A spectacular purple potato that is pack full of antioxidants. Love it in a purple potato salad.