Walk into a high-end grocery store or a local farmer's market, and you’ll see them. They look like dusty river stones or maybe something from a sci-fi movie set on Mars. They’re deep indigo, almost black, and when you slice them open, the color is even more intense. It’s a vibrant, shocking violet. But if you’re standing there wondering what are purple potatoes called, you aren't alone.
Most people just call them "purple potatoes." Simple, right? But that’s like calling every red wine "red wine" without acknowledging the difference between a Pinot Noir and a heavy Cabernet. In the world of tubers, names matter because they tell you how the potato will behave in your oven.
The Names You’ll See Most Often
The most common variety you’ll stumble across is the Stokes Purple. If you find a potato with deep purple skin and flesh that stays dark even after it's cooked, that’s likely it. These were actually "discovered" in North Carolina by a guy named Sauraun Stokes, though their ancestors go way back to the Andes. They’re dense. They’re earthy. Honestly, they’re a bit dry if you don't use enough butter.
Then there’s the Purple Majesty. These are the ones that look like a standard Russet but dyed in a grape juice vat. They’re moist, relatively high in antioxidants, and they grow fast. If you’re at a Kroger or a Safeway, this is probably what’s in the bag.
Ever heard of the Vitelotte?
Probably not.
But if you're in a fancy French bistro and see "Négresse" or "Truffe de Chine" on a menu, that’s what you’re eating. They’ve been popular in France since the 19th century. They have a nutty flavor, almost like chestnuts. Alexandre Dumas, the guy who wrote The Three Musketeers, actually loved these things. He wrote about how they were the best potatoes in the world.
It's Not Just About the Name
Look, the name is just the label. What actually matters is the anthocyanin. That’s the pigment responsible for the color. It’s the same stuff found in blueberries and blackberries.
Most white potatoes are basically just balls of starch. They’re delicious, sure, but they’re nutritional lightweights compared to their purple cousins. Research from Pennsylvania State University has shown that purple potatoes can have up to four times the antioxidant capacity of regular potatoes. They’ve even been linked to lowering blood pressure in some small studies because they contain high concentrations of chlorogenic acid.
But don’t think you can just deep-fry them and call it a health food.
A purple fry is still a fry.
The magic is in the skin and the pigments themselves. When you boil them, some of that color can bleed out into the water, which is why roasting or steaming is usually the way to go if you want to keep that "wow" factor on the plate.
What Are Purple Potatoes Called in Different Regions?
Depending on where you live, the nomenclature shifts. In Peru, where potatoes originated, you might find hundreds of varieties that don't even have English names. They are part of the Solanum tuberosum species, but the sub-varieties are endless.
- Purple Peruvian: An heirloom fingerling variety. They are small, oblong, and have a very "classic" potato taste.
- All Blue: A bit of a misnomer since they are definitely purple. These are great for mashed potatoes because they have a medium starch content.
- Okinawan Sweet Potato: Stop right there. This is a common point of confusion. Despite the name, this isn't a potato. It's a yam (Ipomoea batatas). It’s sweet, creamy, and has a light tan skin with a bright purple interior. If you’re looking for a savory potato to go with a steak, don’t buy these by mistake. They are totally different plants.
It’s easy to get overwhelmed. Just remember: if it's starchy and purple, it's likely a variety of Vitelotte or Purple Majesty. If it’s sweet and purple, it’s a yam.
Why Do They Taste... Different?
They don’t just look different; they feel different in your mouth. Purple potatoes tend to be "waxy" or "all-purpose." They aren't usually as fluffy as a Burbank Russet.
There’s a subtle earthiness there. Some people describe it as "nutty," while others think it tastes slightly more "green." Honestly, if you closed your eyes, you might not be able to tell the difference between a Purple Majesty and a Yukon Gold, but the texture is the real giveaway. They hold their shape incredibly well. This makes them the undisputed kings of potato salad. Imagine a potato salad where the chunks actually stay as chunks instead of turning into a grainy mush. Plus, the purple color against white mayo or yellow mustard looks incredible.
Cooking Tips for the Best Results
If you’re going to spend the extra three dollars a pound for these, don’t ruin them.
The biggest mistake people make is over-boiling. Because they are dense, the outside can get mushy while the inside is still a rock.
Steam them.
Steaming preserves the anthocyanins and keeps the color vivid. If you want to roast them, toss them in avocado oil and rosemary. The skin gets crisp, almost like a thin shell, while the inside stays creamy.
One weird thing to watch out for: pH levels.
If you add something very alkaline to purple potatoes—like baking soda—they can actually turn a weird, unappetizing green. If you want to brighten the purple, add an acid. A splash of vinegar or lemon juice in the cooking water acts like a "color set," making that violet pop even more. It’s basically edible chemistry.
Dealing With the "Health" Hype
We see the word "superfood" thrown around a lot. It’s a marketing term, not a scientific one. However, purple potatoes are one of the few things that actually live up to a bit of the noise.
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A study published in the Journal of Agriculture and Food Chemistry noted that participants who ate purple potatoes twice a day for a month saw a drop in blood pressure without gaining weight. That’s pretty significant. But let's be real—most of us aren't eating potatoes twice a day for our health. We eat them because they are comforting. The fact that the purple ones happen to be better for your arteries is just a nice bonus.
Finding Them Near You
Ten years ago, you had to go to a specialty market to find anything other than a Red Bliss or a Russet. Now? Most major chains carry them seasonally. Look for them in the late summer and through the fall.
If you can’t find them at the grocery store, check out a local CSA (Community Supported Agriculture). Farmers love growing them because they are hardy and look great in a harvest box.
Essential Takeaways for Your Kitchen
The world of purple potatoes is wider than most people realize. Whether you call them Vitelotte, Stokes, or just "the purple ones," they offer a massive upgrade to the standard dinner routine.
- Identify the starch: Use Vitelotte or Purple Majesty for roasting and salads. Save the Okinawan "potatoes" (which are yams) for desserts or mashes.
- Preserve the color: Always use a bit of acid (lemon or vinegar) if you are boiling them to prevent the color from fading or turning grey.
- Check the texture: Expect a denser, waxier bite. If you want a fluffy baked potato, stick to a Russet. Purple potatoes are for texture and visual punch.
- Maximize nutrition: Leave the skins on. Most of the fiber and a good chunk of the antioxidants are right there in the peel.
- Storage matters: Treat them like any other potato. Keep them in a cool, dark place. Do not put them in the fridge, as the cold converts the starch to sugar and ruins the flavor profile.
Next time you're at the store, skip the 10-pound bag of brown potatoes. Grab a handful of the purple ones. Even if you just roast them with some salt and pepper, the reaction from anyone sitting at your dinner table is usually worth the extra cost. They aren't just a gimmick; they're a better-for-you version of a classic staple that has been around for thousands of years. Give them a shot. You'll likely find that once you go purple, the white ones seem a bit boring.
To get started, try swapping your standard potato salad base for sliced Purple Peruvians this weekend. The contrast with fresh herbs like dill and parsley creates a dish that looks as good as it tastes. Just keep the skins on for the best nutritional bang for your buck. Aspire to cook them simply first to appreciate that unique, nutty flavor before burying them in heavy sauces. It's the best way to understand what makes these tubers special.