Purple potatoes

5 small tips for a more colorful dinner. Let’s start with what’s inside.

TASTIVA / KITCHEN NOTES

Cut one open

Purple skin doesn’t guarantee purple flesh. I’d check one before planning a violet potato salad.

TASTIVA / TIP 1 OF 5

Choose by texture

Firm varieties hold their shape in salads. Flourier ones suit mash. The color alone won’t tell you which you’ve bought.

TASTIVA / TIP 2 OF 5

Give them room

Roasting? Cut even pieces, coat lightly with oil, and leave space on the pan. Check for a tender center with a fork.

TASTIVA / TIP 3 OF 5

Keep the color

Microwaving tends to preserve purple best. Steaming and baking work too—but the final shade depends on the variety.

TASTIVA / TIP 4 OF 5

Store them dry

Keep raw potatoes cool, dark, and ventilated. Wait to wash them until you’re ready to cook.

TASTIVA / TIP 5 OF 5

Make dinner colorful

You’ve got the basics. I’d start by cutting one open. Find more cooking and storage tips in the full Tastiva guide.

TASTIVA / KEEP EXPLORING