Mmm ... Purple Disease-Resistant Potatoes

the_ph0x` writes: "An article on Reuters describes a new breed of potato as being resistant to disease, able to grow in low nutrient soil and ... purple. Not all that interesting unless you're from an area where blight is a problem. At least we'll know we can always live on potatos, which who doesn't anyway ... mmm purple tater-tots." Combine it with the hideous green ketchup Heinz is making, and eating can be like a Kadinsky ^? painting!

Comments

These are NOT genetically modified

[RollingThunder]

They're just an odd variety - although as some other posters have mentioned, purple potatoes are not completely unknown. These purple potatoes are special because of their disease resistance, that's all.

I'm not sure if it's the skin, though, or the entire potato that's purple. The article wasn't very clear.

But in any case, the article is talking about how these will be a boon for ORGANIC farmers. I've not heard of a real organic farmer that used GM species, they tend to hate that more than pesticides!

Re:These are NOT genetically modified

[Kwil]

Depends on the variety.

I buy food from the local farmers market, and we actually get quite a variety of blue/purple potatoes. Some varieties have a purplish skin. Cut it in half and you'll find the flesh is like a normal potato with the exception of a ring of blue about a half inch in from the skin. This typically fades somewhat in the cooking.

Others have a much more bluish tint to the skin. These varieties also tend have the entire flesh colored a washed-out blue-purple. They keep their color when cooked.

As to the taste, well.. it's a potato. There's hardly any difference between the lighter ones and your normal red potatos that I can tell (I'm no gourmet, though). The darker bluish ones I tend to think taste a bit better than regular potatos. They have a more... potato-ey.. flavor. Not sure how to describe it. It's as if they have a bit more of the essence of potato in them. Quite good, especially cubed and fried with a little olive oil and sour-cream to dip.