What are
Purple potatoes is a generic term that indicates some types of starchy tubers with a characteristic and flamboyant appearance.
Like the other edible potatoes, these are also from the Solanaceae family, Genus Solanum and tuberosum species.
These are quite old varieties but not really old. Their botanical differentiation took place in the French territory, hypothetically before the nineteenth century, while the diffusion in Europe began "like wildfire" involving the neighboring territories such as Italy, Spain, Belgium and Germany.
Did you know that ...
Internationally they are best identified with the common noun "vitelotte", or with the synonyms of "vitelotte noire", "négresse" or "truffe de chine".
"Vitelotte" comes from the archaic French: "vit", which means "penis" (modern French "bite"), due to the morphological analogy of the tuber. The first occurrence of the word dates back to 1812.
The purple potatoes belong to the III fundamental group of foods - cereals and derivatives, tubers - which includes foods with a predominantly energy function, but which also provide fiber, certain vitamins (for example certain of group B and C) and minerals (for example the iron). These foods also contain anthocyanins or anthocyanins, dye molecules of the flavonoid group, with a tendentially antioxidant function. The caloric intake of purple potatoes is not negligible and requires more attention in the context of clinical nutrition for: obesity, type 2 diabetes mellitus and hypertriglyceridemia.
The color of the purple cultivars can oscillate between blue-violet and indigo, with shades that differ according to the specific case. Usually, raw, the peel is opaque and tends more to the blue slate, while the pulp takes on a brighter reflection and approaches the purple or dark magenta. Shape and size do not differ significantly from other potatoes normally used for food; smell and taste instead, they have a curious resemblance to hazelnuts and chestnuts. For this reason, they lend themselves to association with typically autumnal ingredients.
In the kitchen, potatoes can be used for many recipes. If you want to learn more, go directly to the page of Recipes with Potatoes.
potato gnocchi
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeNutritional Properties
Nutritional properties of purple potatoes
Purple potatoes belong to the III fundamental group of foods - cereals and derivatives, tubers - such as starchy foods, fiber and some minerals and vitamins.
They have a caloric intake that is difficult to assess, because:
- Compared to vegetables, also used as a side dish, purple potatoes provide three or four times the calories
- Compared to cereals and ready-to-eat derivatives, then cooked, purple potatoes provide half the calories.
Everything depends on the role attributed to it in the meal.
The energy of purple potatoes is supplied mainly by carbohydrates, followed by proteins and finally by a small amount of lipids. Carbohydrates are mainly complex - consisting of starch - peptides of medium biological value - that is, they do not contain all the essential amino acids compared to the human protein model - and unsaturated fatty acids.
The purple potatoes do not contain cholesterol, while the fibers are fairly important. Purple potatoes are free of lactose and gluten. They have a low level of purines and phenylalanine amino acid. The histamine content is zero; they are not even a liberating istamino food.
As far as vitamins are concerned, some water-soluble of group B are quite relevant - for example vit B1 or thiamine and vit PP or niacin - and vit C (ascorbic acid) - which however is largely eliminated by cooking. The liposoluble instead, do not appear to an appreciable extent. With regard to mineral salts, potassium, zinc levels can be considered useful - but not particularly relevant.
The content of anticianins or anthocyanins, water-soluble and vacuolar natural pigments of the flavonoid group, with antioxidant function is interesting. It is no coincidence that purple potatoes have returned to the fore only in recent years. In addition to their particularly fascinating appearance, which especially fascinates lovers of the most sought-after cuisine, there is a purely healthy reason. A hypothesis has recently been formulated according to which certain antioxidant phytotherapeutic molecules could exert an antitumor action. Whether true or not - as experimental research has yielded mixed results - all flavonoid-rich products are considered nutraceutical foods; in addition to purple potatoes, also purple cauliflower, purple cabbage, black cabbage, black grapes etc.
For more information on the chemical content of potatoes, see the dedicated article by clicking here.
Did you know that ...
Potato crops exist in which the soil is enriched with selenium or iodine, to obtain fortified tubers of these minerals.
Diet
Purple potatoes in the diet
Purple potatoes lend themselves to most diets.
Cooked in a simple way, without the addition of various seasonings or other ingredients, they have an excellent digestibility. They are often suggested during the convalescence from infectious pathologies affecting the digestive system, and also during the solid food phase of post-surgical recovery of the gastro-intestinal tract.
Nevertheless, due to the significant glycemic load and significant caloric intake, they would be used sparingly in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. However, it would be reasonable to also evaluate the context in which they are used; some recipes, in fact, are characterized by abundant amounts of fat, as in the case of fried potatoes. By themselves they have no negative implications for hypercholesterolemia and primary arterial hypertension.
Containing fiber, purple potatoes help keep the large intestine healthy; they are not however considered an excellent source of this nutritional factor, which proportionally is greater in leafy vegetables, in fruits, in the fibrous portion of grains and seeds in general. It should be specified that the potatoes, although containing fibers, are however also suitable for nutrition against diarrhea, called low residue diet.
The purple potatoes lend themselves to the diet of the celiac, of the lactose and histamine intolerant; they also have a good relevance in the diet against hyperuricemia and phenylketonuria.
They are a modest source of B vitamins, which essentially play the role of coenzymes in cellular processes; Vitamin C (antioxidant, necessary for the immune system, for the synthesis of collagen, etc.), well present, is however lost during cooking. They participate in the achievement of the need for potassium, an alkalizing substance which is very prone to loss - urinary and with sweat - indispensable for the conduction of the heart, neuromuscular transmission and also useful for therapy against primary sodium sensitive hypertension. Zinc, on the other hand, is essential for the synthesis of numerous proteins, including antioxidant factors.
Purple potatoes are suitable for vegetarian, vegan - non-raw food - and religious diets of any kind. The average portion is about 100-200 g (85-170 kcal).
Kitchen
Gastronomic Association of Purple Potatoes
Due to their organoleptic and taste characteristics, purple potatoes lend themselves to the association with typically autumnal and winter ingredients, with starchy, slightly woody and also very intense aromas. Among the ingredients of plant origin, the most advisable associations are with oil seeds (hazelnuts, walnuts, almonds, sunflower seeds, etc.), whole grains (wheat, oats, etc.), pseudocereals (amaranth, buckwheat, quinoa, etc.), legumes ( borlotti beans, from the eye, chickpeas, lentils, etc.), mushrooms - especially dried ones, such as porcini mushrooms - truffles (mainly scorzone, cooked), certain acidulous fruits (medlars, pears, etc.) and even wild vegetables (chicory, dandelion, carrots, turnips, cabbage, broccoli, chard etc.).
Solanine removal and preservation of purple potatoes
Purple potatoes must be peeled. This is mainly due to the fact that the fibrous coating has a significant thickness and is unpleasant to chew. Moreover, as is now known, the peel of potatoes - except for the novellas - is rich in solanine.
How to Peel Boiled Potatoes in 5 Seconds
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeThis molecule (toxic glycosidic alkaloid) is contained in many other species of the botanical family Solanaceae, although sometimes in different parts and at different concentrations. Fortunately, it is a thermolabile compound, which means that it is degraded by exposure to the heat of cooking. In the case of potatoes, solanine is abundant in the leaves, branches, roots and shoots of the plant - therefore also in the unripe tuber. It is present only in traces in the skin of the formed and mature tuber, but it can however increase during the germination; to prevent this process from happening early, it is necessary to keep the potatoes in a dark, cool and dry place, without massing them too much.
In light of the above, it is therefore possible to deduce that the potatoes must always be well cooked, peeled and so clean that they remove the germination points.
How to cook purple potatoes?
Purple potatoes can be cooked in various ways, although the most convenient and widespread system is boiling. This can happen in different ways; the tubers can be left with peel or peeled, kept whole or cut into pieces, cooked in boiling water or steam, usually in a pressure cooker, or in a microwave. Sometimes, even in a preliminary way to other cooking, the purple potato pieces can be whitened or bleached.
Other methods for cooking purple potatoes are:
- Roast: raw or whitish and cut into pieces and put into the oven; cut into slices and cooked on the grill; left whole with the peel, wrapped in a foil pouch (aluminum) and placed in the oven or under the dying embers of a wood-burning fireplace or a grill - even stuffed or seasoned
- Frits: cut into "chips" or stick, whitish or raw, cooked in vegetable oil or lard
- Sauté in a pan: cut into slices and cook on both sides over medium heat.
Purple potatoes are mostly hearty side dishes, sometimes used instead of first courses. Usually already boiled, they can still be an essential ingredient for more elaborate recipes, for example: potato gnocchi, mashed potatoes, croquettes or potato balls, potato cream or velouté, duchess potatoes, potato gateau, quiche with potatoes, stuffed pasta with potatoes, potato rosti, gnocchi etc.
With purple potatoes you can also formulate some gluten-free dishes for celiacs, for example Pizza with potatoes without gluten.
Description
Overview of purple potatoes
The purple potatoes have an opaque skin and a color that tends to dark bluish or slate blue; some may seem almost black. The starchy pulp instead, is generally more on the bright violet, purple or dark magenta. The shade is maintained even after cooking, thanks to the thermostability of the anthocyanins.
Did you know that ...
There are many types of potatoes. In Italy it is customary to classify them according to the culinary destination, therefore suitable for mashed or gnocchi, or the color of the dough - yellow or white - or based on the appearance of the peel - common potatoes, red potatoes, purple potatoes, etc.
The shape and size of purple potatoes are not significantly different from the other most common edible potatoes in Italy. They have a fairly regular structure but not always smooth; the "eyes" - point of bud - are notches. The shape is medium stretched, with an average weight of between 100-300 g. The purple potatoes have a very thick peel, which guarantees a certain resistance to adversity but, at the same time, it imposes their peeling before the culinary use.
The purple potatoes have a characteristic taste, vaguely reminiscent of hazelnut, while the smell is very close to that of chestnuts.
Botany
Notes on botany of purple potatoes
Purple potatoes are annual herbaceous plants. They belong to the Solanaceae family, Genus Solanum and tuberosum species.
The primary characteristic of purple potatoes is their resistance to adversity. These are rustic cultivars, suited to the Mediterranean climate but also tendentially continental, with late ripening and low overall yield. The tubers, equipped with thick skin and rich in anthocyanins or anthocyanins (flavonoid dyes), are known for their tenacity towards mattie and certain parasites.
History
History of purple potatoes
In the first descriptions, the "vitelotte" were not necessarily purple. A bibliographic source from 1817 mentions six varieties of potatoes at the Les Halles market; among these also the viola.
A treatise on agriculture published in 1863 lists five possible colors for vitelotte: white, yellow, pink, red and violet.
In 1873 Alexandre Dumas wrote in his "Grand dictionnaire de cuisine" the following:
"... the best of all are unquestionably the purple ones, preferable also to the red ones and known in Paris under the name of Vitelottes".
