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Unexpectedly creamy, does not bleed when cooked, full potato flavor and then some. Deep purple skin and equally mesmerizing near-indigo flesh owe themselves to the nutritious spud's high anthocyanin content.
Quick tip for use:
Cook and prep as you would any other potato, but beware the dark fries. We just had to say it. Skin is generally thinner than that of most potatoes which makes them pleasantly edible, especially when we dig them earlier at which point the skin may rub off on your fingers.
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