Also known as the ‘Chinese truffle’, the vitelotte potato belongs to the solanaceae family and was imported from Peru by the Spanish in the 16th Century. It has a very fine and very dark, almost black skin, whilst its purple flesh is the result of its high anthocyanin content.
The vitelotte potato has a superb flavour and a unique colour and absorbs very little fat during the cooking process, meaning that it is perfect for making crisps and chips, for mashing or crushing, and for bringing a touch of colour to your festive dishes.
The vitelotte potato is very rich in carbohydrates and dietary fibre, significantly boosting both energy and vitamin levels.
This blue or purple-fleshed potato is also very rich in antioxidants, and the more colour it has, the greater the benefits to your health. It also boasts anti-inflammatory and soothing properties.
Do you follow a gluten-free diet? Then look no further – the vitelotte potato will be your best friend in the kitchen and a go-to food for an enjoyable meal, not to mention the fact that its floury texture makes it perfect for puréeing or crushing.
The vitelotte potato takes longer to cook than other varieties of potato – around 20 minutes from boiling point – but it does withstand cooking very well and maintains its beautiful purplish-blue colour once cooked.
