Growing Blue Potatoes

Blue potatoes are not just fun-to-grow, interestingly-colored for cooking, but also often have subtle flavors and are very high in antioxidants, making them extra nutritious.

How to Grow Potatoes 05:02

Joe Lamp'l shows how to plant, grow and harvest potatoes.

South American blue potatoes, also known as purple potatoes, have naturally blue or purplish skin and flesh, and are unusually high in antioxidants making them superfoods as well as interesting to grow, cook, and serve. They get their color from natural anthocyanin pigments, which are responsible for blues, reds, and violets in many fruits and vegetables. Some varieties are naturally blue, while others are bred by botanists for deeper shades.

They come in different shapes, textures, and sizes; some are small or fingerling varieties, others can be harvested either while small as new potatoes or allowed to grow into large into baking sizes. With a lot of variation, blue potatoes often taste similar to other potatoes - their color does not impart a special flavor. They are cooked the same ways, though some lose a bit of their pigment when boiled, and are better fried, baked, or broiled. 

Blue Potato Varieties

There are at least a couple of dozen different varieties of blue or very similar purple potatoes for sale. One of the most common blues is Adirondack Blue, large and oblong with deep blue skin and purplish flesh. Unlike some others, it keeps its colors when boiled. Vitelotte is a gourmet variety prized for its deep blue skin and violet flesh.

All Blue potato, also known as Russian Blue, Blue Marker, Congo, and several other names, is a heritage potato with a characteristic deep purple skin and a purple flesh streaked with white. Midnight Moon has nearly purple skin and a moist, golden yellow flesh

Growing Blue Potatoes

Grown like other potatoes, many blue varieties, being original South American strains, are exceptionally resistant to diseases and thrive in harsh conditions.

Potatoes need at least seven or eight hours of direct sunshine, well-drained acidic soil, and good fertility, with an all-purpose fertilizer applied at planting time and a little more when the plants are about half grown. Plant potatoes during cool weather when there is no danger of a freeze but when temperatures remain below the mid-80s.

Cut fresh mature “seed” potato tubers into smaller pieces, each with one or two small buds called “eyes” about three inches deep and plant a foot apart in rows, hills, raised beds, or containers. Note: Supermarket potatoes often do poorly because they may not be the best varieties for your area, or may even be treated to prevent sprouting. Get seed potatoes for cutting and planting at local garden centers or online; order early while supplies last.

Potato tubers sprout from short stolons on the lower stems of leafy plants, but must be kept in total darkness to avoid greening in the sun, which can make them taste bitter and lead to a poisonous buildup of the natural alkaloid solanine. As the plants grow, pile soil or thick mulch around the young plants, repeating as needed until six or eight inches of lower stems are buried.

Harvesting Potatoes

Small or “new” blue potatoes can be harvested about three months after planting, but for larger, mature tubers wait until plants turn yellow, or cut the mature plants down about four months after planting and then dig the tubers. Dig gently to avoid damaging thin skins, and do not wash, just brush off dirt.

Store mature tubers in a cool, dry, dark area for up to four or five months, checking regularly for shriveling and decay.

Potato Varieties

See All Photos

Potato ‘Red Duke of York’

A vigorous first early, producing abundant, good-sized, red-skinned tubers with delicious pale yellow flesh. Perfect in salads when small, and boiled or baked when larger. Young shoots need protection from frost.

Plant: Early spring
Harvest: Early to midsummer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Mimi’

The ideal first early for containers, producing masses of small red tubers with incredibly tasty, waxy, cream-colored flesh. An excellent salad potato with good scab resistance. Protect new shoots from frost.

Plant: Early spring
Harvest: Early summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Foremost’

Harvest this useful early variety from early summer or lift as required throughout the summer. The white-skinned, white-fleshed crop has a firm texture, ideal for salads and boiling. Protect young shoots from frost.

Plant: Early spring
Harvest: Early to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Charlotte’

A supermarket favorite because of its long, smooth, yellow tubers, with fabulously flavored, waxy flesh.This second early is easy to grow in the garden, and one of the best salad potatoes.

Plant: Mid-spring
Harvest: Mid- to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Arran Pilot’

A popular first early, excellent for gardeners eager to enjoy large yields of small potatoes with creamy, waxy flesh. Good scab resistance and tolerance of dry spells. Young shoots need protection from frost.

Plant: Early spring
Harvest: Early to midsummer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Saxon’

For baking, boiling, and french-frying, try this floury textured second early. The large, white tubers have a mild, creamy flavor, and the plants display a useful resistance to both blackleg and eelworm.

Plant: Mid-spring
Harvest: Mid- to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Royal Kidney’

An old maincrop salad variety, ‘Royal Kidney’ produces delicious, yellow-fleshed salad potatoes from late summer. It is also tempting to dig up the plants earlier for crops of tender baby potatoes.

Plant: Mid-spring
Harvest: Late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Kerrs Pink’

This versatile and high-yielding maincrop variety is reliable in most soils. The blush pink tubers have delicious floury cream flesh that is perfect for mashing, french-frying, roasting, and baking. Stores well.

Plant: Mid-spring
Harvest: From early fall
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Ratte’

The long, slightly knobby tubers harvested from this maincrop variety are a real treat. Their dense, waxy, yellow flesh has a strong nutty flavor, making them perfect for salads.

Plant: Mid-spring
Harvest: Late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Sante’

An excellent choice for organic gardeners because of its excellent pest and disease resistance, this maincrop variety yields large cream tubers that are great for baking, boiling, and roasting. Stores well.

Plant: Mid-spring
Harvest: From late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Pink Fir Apple’

A curious old maincrop variety, producing long, irregular tubers with pink-tinged skin that is best left on during cooking. The waxy flesh, with its earthy flavor, is popular in salads, and the tubers store well.

Plant: Mid-spring
Harvest: From early fall
Soil Preferences: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Nicola’

Resistance to eelworm and blight makes this variety a good option for maincrop salad potatoes. Large crops of long, yellow, waxy tubers are reliably produced and store well over winter.

Plant: Mid-spring
Harvest: From late summer
Soil Preferences: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Keep Reading

Get Social With Us

We love to DIY. You love to DIY. Let's get together.

Discover Made + Remade

See the latest DIY projects, catch up on trends and meet more cool people who love to create.

Make It. Fix It. Learn It. Find It.