Adirondack Blue

Error creating thumbnail:

Adirondack Blue

Adirondack Blue is a variety of potato that is notable for its unusual, deep-blue coloring. It was developed by potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong at Cornell University, and was released in 2003. The Adirondack Blue is a hybrid of the older "All Blue" and "Black Russian" potato varieties.

Characteristics

The Adirondack Blue potato is characterized by its deep-blue to purple skin and flesh, which retains its color even when cooked. The potatoes are medium to large in size, with a round to oblong shape. They have a slightly sweet flavor and a moist, firm texture, making them suitable for a variety of cooking methods, including boiling, baking, and frying.

Cultivation

Adirondack Blue potatoes are typically planted in the spring and harvested in the fall. They prefer well-drained, loamy soil and full sun. The plants are resistant to common potato diseases, such as potato scab and potato leafroll virus, but are susceptible to potato late blight.

Nutritional Value

In addition to their unique color, Adirondack Blue potatoes are also notable for their high nutritional value. They are rich in antioxidants, particularly anthocyanins, which are responsible for their blue color. They also contain high levels of vitamin C, potassium, and fiber.

Culinary Uses

Adirondack Blue potatoes can be used in a variety of dishes. Their vibrant color makes them a visually striking addition to salads, mashed potatoes, and roasted potato dishes. They also hold their shape well when cooked, making them a good choice for potato salads and stews.

See Also

• Potato
• List of potato cultivars
• Anthocyanin
• Cornell University

   This article is a potato-related stub. You can help WikiMD by expanding it!