Viking purple potatoes produce striking violet flesh that retains its color even after cooking. If you are looking for a potato that stands out on the plate, this variety is a top contender. You can use them for boiling, roasting, or mashing without losing that deep purple hue.
These potatoes are not just about looks. They offer a slightly nutty flavor and a firm, moist texture. Many gardeners and home cooks are switching to this variety for both its visual appeal and its earthy taste.
Viking Purple Potatoes
Let’s talk about what makes this specific cultivar different from standard russets or Yukon golds. The skin is a deep purple, almost burgundy, while the inside is a vibrant violet. This color comes from anthocyanins, which are natural antioxidants. You get a nutritional boost along with a colorful dinner.
They are considered a medium-starch potato. This means they hold their shape well during cooking but still get fluffy enough for a good mash. You will find they are versatile in the kitchen, working for both hearty stews and light summer salads.
Origin And History
This potato was developed in Canada. It was bred specifically for its high yield and cold hardiness. It has become popular in northern climates where other purple varieties might struggle. The name “Viking” reflects its robust nature and ability to thrive in cooler soil.
Unlike some heirloom varieties, this one is a modern hybrid. It was introduced to the market in the late 20th century. Since then, it has gained a loyal following among farmers market vendors and home gardeners alike.
Nutritional Profile
Purple potatoes contain more antioxidants than white or yellow potatoes. The pigment is the source of these benefits. They are rich in vitamin C, potassium, and fiber. Here is a quick breakdown of why they are good for you:
- High in anthocyanins, which support heart health
- Good source of complex carbohydrates for steady energy
- Contains more polyphenols than regular potatoes
- Naturally gluten-free and fat-free
They have a lower glycemic index compared to white potatoes. This makes them a slightly better option for blood sugar management. However, they are still a carbohydrate, so portion control matters.
How To Grow Them In Your Garden
Growing Viking purple potatoes is similar to growing any other potato. They need full sun and well-drained soil. The key is to wait until the soil temperature reaches at least 45 degrees Fahrenheit. Cold, wet soil will cause the seed pieces to rot.
Planting Steps
Follow these steps for a successful harvest. It is easier than you think, even for beginners.
- Chit the seed potatoes by placing them in a cool, bright spot for 2-3 weeks before planting.
- Cut larger potatoes into pieces, ensuring each piece has at least two eyes.
- Let the cut pieces dry for 24 hours to form a callus.
- Dig a trench 4 inches deep and place the pieces 12 inches apart.
- Cover with soil and water thoroughly.
As the plants grow, you need to “hill” them. This means pulling soil up around the stems. This prevents the tubers from being exposed to sunlight, which turns them green and bitter.
Watering And Care
Consistent moisture is crucial. If the soil dries out completely, the tubers can crack. If it is too wet, they can rot. Aim for about 1-2 inches of water per week. A layer of mulch helps retain moisture and keeps the soil cool.
Watch out for common pests like Colorado potato beetles. Hand-picking them off the leaves is often the most effective method for small gardens. Also, rotate your crops each year to prevent soil-borne diseases.
Harvesting Time
You can harvest “new” potatoes about 2 weeks after the plants flower. For mature storage potatoes, wait until the vines die back completely. Dig them up carefully with a fork to avoid slicing into the tubers. Let them cure in a dry, dark place for a week before storing.
Cooking With Purple Potatoes
The vibrant color is the main reason people buy these. But the texture is what makes them a favorite. They are less watery than other varieties. This makes them perfect for roasting, as they get crispy on the outside and stay creamy inside.
Roasting Techniques
Roasting brings out their natural sweetness. Cut them into uniform chunks. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet, ensuring they are not overcrowded. Roast at 425 degrees Fahrenheit for 25-30 minutes, flipping halfway through.
For extra flavor, add garlic cloves and fresh rosemary. The color will darken slightly on the outside but stay bright purple inside. They pair well with chicken, steak, or roasted vegetables.
Mashing And Boiling
Mashed purple potatoes are a showstopper. They are naturally creamy, so you do not need as much butter or milk. Boil them in salted water until fork-tender. Drain well and mash with warm milk and a knob of butter. The result is a vivid, violet side dish.
Boiling them whole is great for salads. They hold their shape better than russets. Slice them after they cool and toss with a vinaigrette. The color will bleed slightly into the dressing, turning it a pretty pink-purple.
Frying And Sautéing
They make excellent home fries. Slice them thin and pan-fry in a little oil until golden and crispy. The contrast between the crispy brown exterior and the purple interior is stunning. They also work well in hash browns or breakfast skillets.
Do not be afraid to microwave them. Prick the skin, cook on high for 5-7 minutes, and they are ready to eat. They are perfect for a quick lunch when you are short on time.
Why Choose This Variety Over Others
There are many purple potato types, like Purple Majesty or All Blue. So why pick Viking? The main advantage is yield. Viking purple potatoes are known for producing a heavy crop. They also store longer than some other purple types.
Comparison To Other Purple Varieties
Purple Majesty tends to be drier and more floury. All Blue is similar but often has a slightly lower yield. Viking is a good middle ground. It has enough starch to be fluffy but enough moisture to stay firm. It is a reliable choice for growers.
The skin is also more robust. This makes them easier to scrub and store. They are less prone to bruising during harvest. For commercial growers, this is a big plus.
Where To Buy Seed Potatoes
You can find seed potatoes at local garden centers in early spring. If they are not in stock, check online retailers. Many specialize in heirloom and specialty varieties. Order early, as they sell out fast.
For eating, check farmers markets in the late summer. They are often sold under the generic label of “purple potatoes.” If you see them, grab them. They are not as common as regular potatoes in big grocery stores.
Storage Tips For Longevity
Proper storage is key to keeping them fresh. They need a cool, dark, and well-ventilated space. A pantry or a basement is ideal. Do not store them in the refrigerator, as the cold turns the starch into sugar.
Best Conditions
The ideal temperature is between 45 and 50 degrees Fahrenheit. If they get too warm, they will sprout. If they get too cold, they will get a sweet taste and darken when cooked. Keep them in a paper bag or a cardboard box, not plastic.
Check them regularly for soft spots or rot. Remove any bad potatoes immediately, as they can spoil the whole batch. With proper care, they can last for several months.
Can You Freeze Them?
Yes, but you should blanch them first. Raw potatoes do not freeze well. Wash, peel, and cut them into chunks. Boil for 3-4 minutes, then plunge into ice water. Drain, pack into freezer bags, and freeze. They will keep for up to 6 months.
When you are ready to use them, cook from frozen. Do not thaw them first, as they will become mushy. Add them directly to soups or stews, or roast them a little longer than usual.
Common Cooking Mistakes
People often treat purple potatoes like white ones. This is not always a good idea. The main mistake is overcooking them. They can turn mushy quickly because they have less starch than russets. Watch them closely when boiling.
Color Fading Issues
Sometimes the color fades during cooking. This usually happens if you boil them in hard water with too much alkali. Adding a splash of vinegar to the water can help preserve the color. Also, avoid using aluminum pots, which can react with the pigments.
Another issue is that the purple color can turn a dull gray if overcooked. Cook them just until tender, not until they fall apart. The vibrant color is a sign of freshness and proper cooking.
Skin Texture
The skin is edible and full of nutrients. However, it can be a bit tough. If you are roasting them, the skin gets crispy and delicious. If you are boiling them for a salad, you might want to peel them after cooking. The skin will slip off easily.
Do not peel them before boiling if you want to retain the shape. The skin holds the potato together. Peel them after they are cooked and cooled for the best results.
Frequently Asked Questions
Here are some common questions about these colorful tubers. This should clear up any confusion you have.
Do Viking purple potatoes taste different?
They have a slightly earthier, nuttier flavor than white potatoes. They are not as sweet as sweet potatoes. The taste is subtle, so they take on the flavors of the seasonings you use well.
Can I eat the skin?
Yes, the skin is perfectly edible. It is rich in fiber. Just make sure to scrub them well to remove any dirt. The skin is a bit thicker than a red potato, so some people prefer to peel it.
Why did my purple potatoes turn green?
Green spots mean they were exposed to light. This creates solanine, which is bitter and mildly toxic. Cut away any green parts before cooking. This is why hilling is so important in the garden.
Are they genetically modified?
No, they are not GMO. They are a hybrid, meaning they were cross-bred naturally. The purple color is a natural trait found in many Andean potato varieties.
How long do they take to boil?
It depends on the size. Whole medium potatoes take about 15-20 minutes. Cubed potatoes take about 10-12 minutes. Check them with a fork to see if they are done.
Final Thoughts On Cooking With Color
Viking purple potatoes are a fun and practical way to add color to your meals. They are not a gimmick; they are genuinely tasty and nutritious. Whether you grow them or buy them, they are worth trying.
Remember to store them properly and not to overcook them. With a little practice, you will find they become a regular part of your rotation. The visual appeal alone makes them worth the effort.
Try them roasted with garlic, mashed with butter, or boiled in a salad. You will be surprised at how versatile they are. They are a great conversation starter at the dinner table too.
So next time you see them at the store, pick up a bag. You might just find they are your new favorite potato. The color is stunning, and the taste is even better.
I hope this guide helps you get the most out of your purple potatoes. Happy cooking and enjoy the vibrant colors on your plate. They are a simple way to make any meal look special.