The 'Adirondack Blue' is a potato variety bred botanists (Robert Plaisted, Ken Paddock, and Walter De Jong) up at Cornell University in 2003, making them as New York as a potato can ever claim to be. Unlike blue sweet potatoes and other colored potato varieties, the Adirondack Blue is unique in that both the skin and flesh of the root are both blue (although the skin has a hint of purple), and do not fade to grey when cooked.
This variety is good for boiling, baking, and mashing, and can be used for brightly colored salads. Like other potatoes it has a little bit of most vitamins and minerals, but particularly Vitamin C and Folate, which are both great for preventing anemia (low iron in your blood system). As a carbohydrate-heavy food, the potato in general is great for bulking up meals low in carbs or calories - but remember to keep the skin on to get more fiber in your diet.
Try this easy oven-roasted potato recipe for a colorful addition to your weekly meals.
- 1-2 Potatoes (per person)
- (Olive) oil
- Salt and Pepper
Preheat oven to 425.
Cut potatoes into thin strips, and add them to a bowl along with some rosemary and a sprinkle of salt and pepper. Drizzle the oil over that and toss together.
Line a cooking tray and place the potatoes and don’t stack them up on top of each other.
Bake for 15-25 minutes (depending on how small you cut your pieces), until lightly browned.
Eat plain or dip in ketchup; you can also try a mayonnaise dip with a dash of some lime juice and cayenne pepper.
PRO TIP: This roasting method works for sweet potatoes, parsnips, and squash.