Typically in season during the fall but still available year-round, purple potatoes are a member of the Solanum tuberosum family and boast an earthy, nutty flavor that can be prepared in a variety of delicious ways. But why are they purple? “Purple potatoes get their pigment from a class of flavonoids called anthocyanins (this is the same compound found in blueberries),” explains registered dietitian Molly Knudsen, M.S., RDN. Remember how these potatoes gather their pigmentation from anthocyanins? This flavonoid is actually packed with antioxidants, making it of great value to the body. “Anthocyanins have antioxidant properties in the body. Studies show that eating foods rich in anthocyanins may protect heart health, help prevent high blood pressure, and promote cognitive and eye health,” notes Knudsen. That’s right, potatoes are actually good for your heart. Taking your blood sugar into consideration with your diet is also important when it comes to heart health, and healthy blood sugar levels can even keep you feeling energized and stable throughout the day. TL;DR: This is a key nutrient to get enough of within your diet if you want your body to feel its best. Plus, we all know that vitamin C contributes to a healthy immune system, also supporting collagen creation within the body and ensuring healthy development over the years. It’s safe to say purple potatoes bring quite a lot to the proverbial table. In comparison to white potatoes, Knudsen explains that this colorful variety is slightly more dense and filling. “Except purple Peruvian potatoes have a more mealy texture (similar to the russet potato that’s commonly used for baked potatoes or French fries) because they have a higher starch content,” she adds. “My favorite way to cook purple potatoes is to cut them in half, toss them in avocado oil with salt, pepper, and garlic and onion powder. Roast them at 400 degrees for around 20 minutes,” suggests Knudsen. If you’re still lacking in inspiration, here are some delicious and savory dishes to try:
