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  • #1

    special potatoes

    A few years ago I remember seeing a program on potatoes and two specials still come to mind.One was dark blue skins and very dark blue flesh. The other was dark red skin like a beetroot with very deep red flesh.I seem to remember that they were both salad type spuds. Can anyone help with the names and where I may be able to buy some
    Many thanks
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  • #2
    i think if you have a look on alan romans website you will find what you are looking for ..,,jacob



    Alan Romans - Conservation Potatoes
    What lies behind us,And what lies before us,Are tiny matters compared to what lies Within us ...
    Ralph Waide Emmerson

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    • #3
      thanks jacob, an interesting site.
      Dont worry about tomorrow, live for today

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      • #4
        We had some Shetland blacks last year they were blue skinned and flesh, yummy really creamy spuds.
        When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. ~Author Unknown

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        • #5
          Ive got shetland blacks chikking at the moment, looking forward to eating them later in the year, ive found the ones i think your on about from t and m although alan romans has the sald type, i don't know about the others.
          Potato : Shetland Black (Onions, Garlic and Potatoes)
          Potato : Salad Blue (Onions, Garlic and Potatoes)
          Potato : Highland Burgundy Red (Onions, Garlic and Potatoes)
          Potato : Minituber : Mr Little's Yetholm Gypsy (Onions, Garlic and Potatoes)

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          • #6
            Have thought about growing some of these blue or red fleshed spuds but wondered if they would be a bit offputting sitting on the plate?

            Unless they have a particularily wonderful taste, I think I will stick with the white or cream fleshed type!
            My Majesty made for him a garden anew in order
            to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

            Diversify & prosper


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            • #7
              I bought some Highland Blue ones from Waitrose a couple of years ago, chitted some, and they grew fine. The blue looked quite striking, but 'bled' out of the centres when cooked, so they were perfectly normal on the plate! Not what I expected but the flavour was fab, so perfectly happy. Will check out Alan Roman's site now - now we have an allotment *happy dance*, I can do such things!
              I don't roll on Shabbos

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              • #8
                You could grow some tomitillos to go with them, so you have black salad spuds and purple sweet toms on your plate, looks really striking and tastes really yummy.
                When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. ~Author Unknown

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                • #9
                  I grew Highland Black years ago. I could never find the beggars in me dark soil! I'm still getting the little blighters coming up in true volunteer fashion.
                  Whoever plants a garden believes in the future.

                  www.vegheaven.blogspot.com Updated March 9th - Spring

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                  • #10
                    Many thanks those who replied, I'm going to try those on the alan romans site. Watch this space later on in the year! Alan

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