Adirondack Blue Potato Supplier

Quick Overview

The Adirondack Blue is a visually striking potato variety known for its vibrant blue-purple skin and flesh, making it a standout in both gardens and kitchens. Developed by Cornell University, this potato was released in 2003 and has since gained popularity among gardeners, chefs, and specialty food enthusiasts for its unique appearance and nutritional benefits. It is classified as a mid-season variety, typically maturing in 80 to 90 days, and offers a high yield of oblong tubers that maintain their vivid color even after cooking. Unlike many traditional potato varieties, the Adirondack Blue is rich in antioxidants, particularly anthocyanins, which contribute to its deep hue and health benefits. This potato is celebrated not only for its aesthetic appeal but also for its versatility in culinary applications and its adaptability to various growing conditions.

• Vibrant blue-purple skin and flesh distinguish it from common potato varieties.
• Released by Cornell University in 2003 as a specialty potato.
• Mid-season maturity with a growing period of 80-90 days.
• High in antioxidants, particularly anthocyanins, for added nutritional value.
• Known for high yields and adaptability to diverse climates.

Origin & History

The Adirondack Blue potato was developed by a team of potato breeders at Cornell University, including Robert Plaisted, Ken Paddock, and Walter De Jong, who aimed to create a variety with enhanced nutritional content and a unique appearance. Introduced in 2003, it emerged from Cornell’s long-standing potato breeding program, which has a history of producing innovative varieties tailored to specific needs and markets. The name “Adirondack” pays homage to the Adirondack Mountains in upstate New York, reflecting its regional connection to the area near Cornell. Unlike many modern potatoes bred for disease resistance or high starch content, this variety was intentionally crafted to emphasize its striking blue pigmentation, derived from anthocyanins, a trait less common in earlier potato cultivars. Since its release, it has become a favorite among organic growers and specialty markets, marking a shift toward valuing both aesthetics and nutrition in potato breeding.

• Developed by Cornell University breeders Robert Plaisted, Ken Paddock, and Walter De Jong.
• Released in 2003 as part of a focus on colorful, nutrient-rich potatoes.
• Named after the Adirondack Mountains in New York, near its development site.
• Part of a trend toward specialty potatoes with unique visual and health benefits.
• Builds on Cornell’s legacy of innovative potato breeding.

Specifications

The Adirondack Blue potato is a mid-season variety, requiring approximately 80 to 90 days from planting to harvest, making it suitable for growers seeking a balance between early and late crops. It produces high yields of medium to large tubers, typically oblong in shape, with a slightly netted, deep blue-purple skin and matching vibrant flesh. The tubers have a low specific gravity, averaging around 1.058 under certain growing conditions, indicating a lower starch content compared to starchy varieties like Russets. Its dormancy period is short, meaning it sprouts relatively quickly after harvest, which requires careful storage to prevent premature sprouting. While it thrives in well-drained, fertile soil with a pH of 5.0 to 7.0, it is more susceptible to pests and diseases like pink rot, leafhoppers, and Colorado potato beetles than many Cornell-bred varieties.

• Mid-season variety with an 80-90 day growing period.
• Yields medium to large, oblong tubers with slightly netted skin.
• Low specific gravity (around 1.058), indicating lower starch content.
• Short dormancy period, requiring careful post-harvest storage.
• Prefers well-drained soil with a pH range of 5.0-7.0.

Key Characteristics

The Adirondack Blue is renowned for its deep blue-purple skin and flesh, a result of high anthocyanin content, which not only provides a stunning visual appeal but also boosts its antioxidant properties. Its texture is moist and waxy, with a fine-grained consistency that holds its shape well when cooked, distinguishing it from starchier varieties used for mashing or frying. The flavor profile is earthy with a subtle nutty undertone, offering a mild sweetness that complements a variety of dishes without overpowering other ingredients. Unlike some purple potatoes that fade to gray when cooked, this variety retains its vibrant color through boiling, roasting, or baking, making it a favorite for visually appealing presentations. However, it is less resistant to common potato ailments, such as pink rot and Fusarium, and requires attentive pest management due to susceptibility to Colorado potato beetles and leafhoppers.

• Deep blue-purple skin and flesh due to high anthocyanin levels.
• Moist, waxy texture that holds shape during cooking.
• Earthy, nutty flavor with a hint of sweetness.
• Retains vibrant color after cooking, unlike many purple varieties.
• Susceptible to pink rot, leafhoppers, and Colorado potato beetles.

Best Uses

The Adirondack Blue potato is best suited for culinary applications where its vibrant color and waxy texture can shine, such as in potato salads, roasted dishes, or mashed potatoes, rather than starchy uses like French fries. Its ability to retain its blue-purple hue after cooking makes it an excellent choice for visually stunning potato chips, though it cannot be chipped from cold storage due to its composition. For table use, it excels when boiled or steamed, pairing well with colorful vegetables or herbs to create eye-catching plates, and its moist texture makes it ideal for gratins or au gratin recipes. While it can be mashed for a striking purple mash, its lower starch content means it won’t achieve the fluffy consistency of Russet potatoes, so it’s better suited for denser, creamier preparations. Overall, this variety is a specialty potato prized for fresh market appeal and creative cooking rather than industrial processing like fries or starch production.

Suitable for creamy mashed potatoes, but not fluffy like starchy varieties.

Ideal for potato salads, retaining shape and color when boiled.

Perfect for roasting or baking to highlight its vibrant hue.

Great for potato chips, though not from cold storage.

Best for table use in visually appealing dishes like gratins.