Adirondack Red and Adirondack Blue Potatoes

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Adirondack Red Potatoes are a beautiful red-skinned and red-fleshed potato bred by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter de Jong and released in 2004.

Adirondack Blue Potatoes are a beautiful bright violet blue potato with purple flesh that retains its color after cooking. Developed at Cornell University by potato breeders Walter de Jong, Ken Paddock, and Robert Plaisted in 2003.

Storage: Potatoes will keep well in a cool dry place for a number of months. Exposure to direct sunlight may turn them green and make them bitter

Preparation: Scrub with your fingers or a brush under running water. Peel if desired. A moist (waxy) potato, the Adirondack Red Potato is very good boiled and is great for potato salads and pan-frying. It remains firm after cooking, and the color fades to pink when boiled but remains red when roasted.

Taste: “Excellent; “the best homefries I’ve ever had”

Nutritional Benefits: Similar to other potatoes and very high in antioxidants, especially the skin.