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.
Thank you for arranging a great postage outcome, in my remote area.
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!