As the name suggests the skin and flesh of Papa Púrpura is of a deep purple, when cooked mostly bluish color. Today referred to by some chefs as the "Gem of the Andes", in pre-Hispanic times these potatoes were reserved for the Inca Kings. Purple potatoes can be cooked like any other potato and are very similar in taste to the "normal" ones, probably a little bit more buttery. They are best if roasted and then cut open, interesting in salads and absolutely delicious deep fried.
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