Purple potatoes are not a single, distinct vegetable but rather a general term that encompasses dozens of potato varieties with purple or bluish skin and flesh. Their vibrant color comes from anthocyanin, a powerful antioxidant found in many fruits and vegetables. This means that the answer to "What are purple potatoes also called?" is not a single name, but a collection of names corresponding to numerous varieties and regional colloquialisms.
The General Terminology: Purple and Blue Potatoes
In many markets and homes, purple potatoes are often referred to as blue potatoes. This interchangeable naming convention is common because the colors can range from a deep, saturated purple to a lighter blue-violet depending on the specific variety and growing conditions. While some potatoes, like the 'Adirondack Blue,' are distinctly bluer, many people use the terms purple and blue interchangeably to describe the entire category of anthocyanin-rich tubers.
Notable Varieties and Their Names
Within the broader 'purple' and 'blue' potato categories are many distinct varieties, each with its own specific name, shape, texture, and flavor profile. Some of the most commonly found varieties include:
- All Blue: This variety is a popular choice for commercial production in the United States and Europe. It typically has solid, deep purple flesh and is known for its starchy texture, making it suitable for mashing and roasting.
- Purple Majesty: A vibrant, dark-purple potato that retains its color well when cooked. It has a high antioxidant content and a slightly nutty flavor.
- Purple Peruvian: An heirloom fingerling variety native to South America, known for its small, elongated shape, earthy flavor, and marbled purple and white flesh.
- Magic Molly: Another variety prized for its deep purple color, which holds up exceptionally well during cooking.
- Vitelotte: An older, heirloom variety from France with a distinctive, elongated, often knobby shape. It has dark purple, marbled flesh and a rich, nutty flavor.
- Adirondack Blue: A blue-fleshed potato that is a great all-purpose choice for roasting, boiling, and salads.
A Common Point of Confusion: Yams and Sweet Potatoes
One of the most significant sources of confusion regarding what purple potatoes are also called comes from their visual resemblance to other purple root vegetables, specifically purple sweet potatoes and purple yams. It is critical to understand that these are all distinct plants from different botanical families.
Purple Potatoes vs. Purple Sweet Potatoes
Purple sweet potatoes ($Ipomoea batatas$) are not botanically related to true purple potatoes ($Solanum tuberosum$). Sweet potatoes are part of the morning glory family, while true potatoes belong to the nightshade family. Common purple sweet potato varieties include:
- Stokes Purple®: This variety has both purple skin and purple flesh. It was patented in the mid-2000s and has a denser, drier texture and less sweetness than orange sweet potatoes.
- Okinawan Sweet Potato: Also known as the Hawaiian sweet potato, this variety has a beige skin with vibrant, lavender-purple flesh and a mildly sweet flavor. It is popular in Hawaiian cuisine.
Purple Potatoes vs. Ube (Purple Yam)
Adding to the confusion, ube is a vibrant purple yam ($Dioscorea alata$) from Southeast Asia that is not related to either true potatoes or sweet potatoes. It is known for its rough, bark-like skin and moist, bright purple flesh with a distinctly nutty, vanilla-like flavor. Ube is a popular ingredient in Filipino cuisine, especially for desserts.
Comparison Table: Clarifying the Purple Tubers
To help differentiate between these commonly confused vegetables, here is a comparison table:
| Feature | True Purple Potato | Purple Sweet Potato | Ube Yam |
|---|---|---|---|
| Plant Family | Nightshade ($Solanum tuberosum$) | Morning Glory ($Ipomoea batatas$) | Yam ($Dioscorea alata$) |
| Skin | Medium-thin, can be purple, red, or blue | Thin, can be beige, purple, or orange | Thick, rough, bark-like, brown |
| Flesh | Solid purple, marbled, or blue | Solid purple or white | Vibrant lavender to deep purple |
| Taste Profile | Earthy and slightly nutty | Mildly sweet to very sweet | Nutty with vanilla undertones |
| Texture | Starchy and fluffy when cooked | Can be moist or dry, depending on variety | Moist and sometimes fibrous |
| Origin | Andes mountain region, South America | Central and South America | Southeast Asia, primarily the Philippines |
Cooking with Purple Potatoes
These colorful tubers are not only visually appealing but also versatile in the kitchen. Their earthy, nutty flavor makes them a great substitute for regular potatoes in many dishes. When cooked, their vibrant color adds an eye-catching element to any meal. They can be roasted, mashed, or boiled, and their rich antioxidant content remains intact through most cooking methods.
For example, roasting purple potato wedges with a drizzle of olive oil, salt, and rosemary is a simple yet stunning side dish. They also create a uniquely colored and flavorful mashed potato dish. Adding them to potato salads can transform a classic recipe with a pop of purple. Remember that the deep color comes from anthocyanin, which is water-soluble, so boiling might cause some color to leach into the water.
Read more about the specific health benefits of these colorful tubers on Healthline.
Conclusion
While a single, simple answer to "What are purple potatoes also called?" doesn't exist, the key takeaway is that the term encompasses many specific varieties often grouped together as "blue potatoes." True purple potatoes are different from purple sweet potatoes (like the Okinawan or Stokes varieties) and purple yams (like ube). By understanding the distinctions and recognizing the different names, you can choose the right purple tuber for your culinary needs, enjoying both their unique flavor and impressive visual appeal.
