A variety of fingerling potatoes, these are an easy to use size. In kitchens, we often refer to tasks that are tedious and not really necessary as ‘french’. Peeling potatoes for anything besides mashed potatoes a bit too ‘french’ for me when doing home cooking.
These are a fun deeply purple potato. The color comes from anthocyanins; the same pigment that give grapes and wine their color. Anthocyanins are water soluble so I would guess that boiling them will cause the color to fade, but I haven’t tried it. If anyone tries it, let me know! If the color doesn’t fade, bright purple mashed potatoes would be pretty fun.
