The Adirondack blue potato is a hybrid variety that was developed by Cornell University, and released in 2003. So tasty for roasting, for baked wedges and German potato salad!The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. RECIPES & TIPS. You can treat them just like you would any potato. Starting Seed Potatoes Like I said previously, I bought my Adirondack Blue potatoes from a local garden store. Each of these varieties comes in a beautiful hue of either a purplish blue or red on the inside. Very thinly slice potatoes on a mandolin (about 1/16 inch thick). They are good tasting and can be prepared in any I choose one of each variety. For a colorful, tasty twist try microwaving Adirondack Blue, Adirondack Red or All Blue specialty potatoes. (NIV) Let no animal suffer or die that we may live! Boil them in salted water for approximately 15 minutes or fork tender. www.all-creatures.org. It is a great potato to add color to any meal, including salads. GRADING ORGANIC ADIRONDACK RED POTATOES ON THE WOOD PRAIRIE GRADING LINE. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. This morning, as Jim, Ken and Rob were grading Adirondack Red seed potatoes in the underground potato storage, Caleb’s sister Amy came down and recorded this short video (0:42) of the action of the padded potato hopper metering out field run potatoes onto to the rubber brusher. adirondack blue potatoes, adirondack red potatoes, fingerling potato guide, fingerling potatoes, german butterball potatoes, heirloom potato guide, laratte potatoes, ozette indian potatoes, potato guide, purple peruvian potatoes, red blush potatoes, ruby crescent potatoes, yukon gold This week we have adirondack blue and red potatoes, they are purple and pink all the way through, adding some fun colors to your meal! purplish-red-skinned tubers with shallow eyes and pink to red flesh. ", Return to: Ingredients Description and Photos. Adirondack Blue - Organic blue skin, blue flesh Maintains its color after boiling, roasting or frying.. Walter de Jong and his potato-genetics buddies at Cornell released Addie Blue in 2003. and the flesh are colored and have high levels of anti-oxidants. We recommend roasting or boiling and eating with butter, sea salt and pepper. Also known as the Adirondack Blue or Adirondack Red, these tubers are dark brown on the outside. And it was so. In your farm share this week: Tomatoes, Summer squash, Lettuce, Peppers/ Eggplant, Kale/ Chard, Potatoes, Cherry Tomatoes, Basil/ Cilantro First, let's talk storing potatoes. Adirondack Red are oblong, slightly flat potatoes with purply-red skin. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Pre-heat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Serves about 4 as a side. University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong and Cut potatoes into quarters, add to skillet and toss to coat with oil. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. The Red Pontiac ( also known as Dakota Chief), is a red-skinned early main crop potato variety originally bred in the U.S., and is sold in the United States, Canada, Australia, Algeria, the Philippines, Venezuela and Uruguay.It arose as a color mutant of the original Pontiac variety in Florida, by a J.W. Wikipedia says that the Adirondack red potato is a hybrid potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong and released in 2004. Between these two categories are the all-purpose potatoes, which contain a medium amount of starch and work well in most dishes. We wondered where purple potatoes fell on the starch continuum. 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