Potatoes with colored pulp description of the variety reviews. Purple potatoes: useful properties. How to grow such potatoes in your summer cottage

To date, breeders have bred about 4,000 varieties of potatoes, and this work continues. In order to choose the right potatoes for planting, you need to know by what main features the varieties differ from each other. First of all, three characteristics are taken into account: the purpose (purpose of cultivation), the color of the peel and pulp, and the ripening period. We will review each option.

All varieties of potatoes are conditionally divided into two large groups:

• domestic (this usually includes not only Russian, but also Belarusian and Ukrainian);
• imported (most often Dutch, less often German varieties).

For example, in the southern and steppe regions, super-early, early and medium-early potatoes grow better, which have time to ripen before they set too hot weather. Of the varieties of foreign selection, it is advisable to choose only those that are included in the " State Register selection achievements approved for use” in a particular region.

Types of potatoes by purpose

Depending on the purpose of growing potato varieties are:

• canteens - no more than 18% starch (sometimes up to 20%). Potatoes of these varieties are used for food. The tubers are very tasty, contain a lot of vitamin C, beta-carotene and other useful substances;
• technical - designed for the production of starch and alcohol. In such a potato - more than 16% starch and few proteins;
• fodder - with great content starch and protein, that is, substances that contribute to the rapid growth of domestic animals;
• universal - tubers taste good, contain from 16 to 18% starch, a lot of vitamins and minerals.

• A - potatoes for salads and okroshka. The tubers do not boil soft, the pulp is dense and watery, mealiness is absent;
• B - potatoes intended for boiling (ideal for soups) and frying. Tubers with moderately dense and watery, slightly mealy pulp, boil very weakly;
• C - a well-boiled potato, which is usually served whole, mashed or fried. The consistency of the tubers is soft, the pulp is moderately mealy and slightly watery.
• D - very strongly boiled potatoes. Used for baking and mashing, not suitable for frying. The consistency of the tubers is soft, the pulp is mealy and not watery.

Classification of potatoes according to the color of the skin and pulp

Depending on the variety, the flesh of potatoes can be white or yellow, the peel can be white, yellow, red or purple. Yellow pulp indicates a high content of beta-carotene in the tubers. The red color of the peel is given by anthocyanins - bioflavonoid substances that have an antioxidant effect and strengthen the walls of blood vessels. The darker the peel of the tubers, the more anthocyanins it contains. That is why in medicinal purposes recommend using pink potato juice.

The old Morning Rose variety (beloved by many American gardeners) has good dietary properties. On its basis, especially for arid and steppe regions, mid-early varieties Crimean rose and Red rose were bred.

Recently, breeders around the world have been working on breeding potato varieties with red and purple flesh. This is not a whim: of course, such tubers look spectacular, but the high content of anthocyanins makes such potatoes indispensable. dietary product especially for people with cardiovascular disease.

In addition, varieties of potatoes with colored pulp are extremely resistant to adverse weather conditions. So, early varieties with the pulp of cranberry red tubers Cranberry Red and Huckleberry are zoned for Alaska. In the highlands of Peru, characterized by high humidity, grow a variety with dark purple flesh Purple Peruvian.

Classification of potatoes by maturity

The ripening period of potatoes is the period of time from the appearance of the first shoots to the moment when you can harvest.

By maturity, potato varieties are classified as follows:

• superearly, ripening period - 35-50 days. The main advantage is the possibility of obtaining two crops per season;
• early - 50-65 days;
• medium early - 65-80 days;
• mid-season - 80-95 days;
• medium-late - 95-110 days;
• late - 110-120 or more days.

The most popular table varieties of potatoes

Experienced gardeners recommend planting several varieties of potatoes in one area with different terms maturation. Due to the fact that the vegetation phases of plants different varieties do not match, the bushes are less susceptible to late blight and other diseases.

Super early (ultra early) varieties:

• Ariel - dutch potatoes with white skin and yellow flesh that does not darken after cooking. The tubers are large, well preserved until spring, starch content - 18.7%, yield - 280-450 kg per hundred square meters. The variety is resistant to nematode, cancer and viral diseases;
• Impala is a potato of Dutch selection with yellow skin and pulp, starch content - 14.6%. The variety is resistant to late blight and scab. The ripening period is 70 days, but tubers can be dug up already on the 45th day;
• Veneta is a German variety. The ripening period is 60-70 days, but young tubers can be dug up already on the 45th day. Productivity - up to 300 kg per hundred square meters. Tubers - small (70-100 g), very tasty, suitable for frying, starch content - 13-15%. The variety is drought tolerant;
• Lazurite is a Belarusian variety resistant to nematodes. Productivity - up to 259 kg per hundred square meters. Tubers with yellow skin and white flesh, starch content - 13-15.7%. The ripening period is 55 days, but you can dig up the tubers already on the 45th day.

Early (early ripe) varieties:

• Zhukovsky early - pink potatoes with white flesh. The weight of the tubers is up to 170 g. When boiled, the potatoes do not darken and do not boil, they are well suited for frying and the production of chips. The starch content in tubers is up to 15%, the yield is 320-380 kg per hundred square meters. The variety is resistant to drought and low temperatures, the tubers are well preserved until spring;
• The leader is potatoes with yellow skin and white flesh. The average weight of a tuber is up to 120 g, the starch content is 12%. Bushes are susceptible to the nematode, but resistant to cancer. Productivity - up to 339 kg per hundred square meters.

Mid-season varieties:

• Red Scarlet - dutch variety. Tubers - with pink skin and creamy flesh. Weight - 80-120 g, starch content - 11-15%. Productivity - up to 450 kg per hundred;
• Ryabinushka - pink potatoes with creamy flesh, starch content - 11.9-15%. The variety is not affected by the nematode, resistant to cancer, but susceptible to late blight. Productivity - up to 396 kg per hundred square meters.

Mid-season varieties:

• Hannibal (famous Sineglazka) - a variety of domestic selection, bred immediately after the Great Patriotic War specially for household plots. The variety is obtained by crossing cultivated and wild types of potatoes, therefore it is resistant to adverse weather conditions. The weight of the tubers is 150-200 g, the peel is gray, covered with small purple specks. The tubers contain a lot of vitamin B, the starch content is 15.5%. Potatoes boil well, ideal for mashing, but also suitable for frying. The variety is not included in the Register due to the fact that in the conditions of large farms, unlike backyard, this potato is poorly preserved;
• Dubrava is a yellow potato with creamy flesh. The tubers are very large, weighing from 100 to 200 g. The starch content is from 11 to 15%, the yield is up to 325 kg per hundred square meters.

Mid-late varieties:

• Lasunok is a variety of Belarusian selection. Tubers are yellow with creamy flesh, very large (up to 200 g). Productivity - 500-600 kg per hundred square meters. But potatoes are preserved only at temperatures up to +4 ° C, with the slightest warming, they begin to germinate;
• Asterix is ​​a red potato with creamy flesh. Productivity up to 300 kg per hundred square meters. The variety is resistant to various diseases.
  Late varieties:
• Zhuravinka is a red potato with yellow flesh. Tuber weight - up to 140 g, starch content - 14-19%, yield - up to 242 kg per hundred square meters;
• Zdabytak is a variety of Belarusian selection. Tubers are pink with white flesh. The variety is resistant to viral infections. Productivity - up to 700 kg per hundred square meters.

The main characteristics of the potato variety "Gypsy":

• tubers are large, weighing from 100 to 130 g;
• round-oval shape;
• tubers are neat, smooth, without bumps and ruts;
• the peel is bluish-violet, monophonic, thin, glossy;
• ocelli superficial, small, few, uncolored;
• the pulp on the cut is white or cream;
• the starch content is average, ranging from 12 to 14%;
• high content of protein, vitamins, iodine, and other valuable trace elements.

Potato variety "Gypsy" refers to or, depending on climate zone. The variety got its name from original purple hue peel. tender white pulp creates a beautiful contrast and makes the tubers ideal for cooking. The yield is good, reaching up to 250 centners per hectare.

In the table below we have compiled a few important characteristics different varieties of potatoes so you can compare them with Gypsy:

However, the tubers are not aligned in weight, large potatoes and non-marketable trifles are tied under one bush. On the appearance and the quality of root crops is strongly influenced by soil fertility, air temperature, watering.

In the table below you will find information about the mass of tubers in other varieties of potatoes:

The peculiarity of the variety is a very thin and delicate peel. It complicates mechanical cleaning, tubers are quickly damaged when harvested by a combine. This reduces the value of the variety for large farms. But in small fields, potatoes grow and harvest without problems, delighting farmers and amateur gardeners with excellent taste. Intact potatoes are excellent, do not wilt or dry out. Doesn't handle long hauls well.

Bushes not too tall, compact, not sprawling. The formation of green mass is average. The leaves are medium-sized, dark green, with slightly wavy edges and clearly defined veins. The stems are dark, with a bluish tint. Bright blue large flowers are collected in small corollas, berries are rarely tied. root system well developed.

Plants resistant to many dangerous:, common, gray rot, various viruses:,. Good resistance. Possible defeat.

The pulp is tender, delicate, with a rich, not watery taste. Thin, soft skin is rich in iodine and vitamins. White or creamy flesh does not darken when cut; when cooked, the potato retains a delicate texture, but does not boil soft. Suitable for baking, preparing beautiful side dishes or salads.

Here are some more photos of the Gypsy potato:

Origin

"Gypsy" is a variety of folk selection, the prototype for which was the famous Dutch hybrids Black Baron and. The variety is not included in the State Register, potatoes are widely distributed. Not suitable for industrial cultivation , as it suffers greatly during mechanical harvesting. Most often planted on small farms, as well as in personal subsidiary plots.

It is preferable to grow "Gypsy" potatoes in regions with a temperate or continental climate.

Advantages and disadvantages

The main advantages of the variety include:

• high taste qualities tubers;
• early maturation;
• good yield;
• unusual blue-purple hue of the peel;
• resistance to major diseases.

There are practically no shortcomings in the variety. A feature can be considered requirements for soil nutrition and moderate moisture.

One more problem - skin too thin, which facilitates the cutting of tubers, but excludes the use of a combine harvester.

Growing features

Can be used to control weeds.

A week before the start of harvesting, it is recommended to cut off all the tops, this will allow the tubers to gain weight and also accumulate useful material. Potatoes must not be allowed to lie in the ground, it is better to remove it a little earlier. This approach will help to avoid diseases (for example,).

Diseases and pests

Variety "Gypsy" is insensitive to many dangerous diseases: potato, common, various viruses. Sufficiently resistant to, rarely affected by gray rot. For prevention, it is necessary to tubers before planting and shed the soil with disinfectant solutions.

It is advisable to change the site for planting once every 2-3 years, this will prevent unpleasant diseases and strengthen the immunity of plants.

Ideal predecessors for potatoes are phacelia, oil radish, or. These crops will saturate the soil with useful trace elements, prevent the occurrence of infections typical of nightshade.

Like many blue-skinned varieties, "Gypsy" is often attacked by either click beetles. The former spoil the tops, the larvae of the latter () attack the tubers, making moves in them and reducing the marketability of the root crops.

Preplant tillage, as well as bushes, will help get rid of insect pests. Application possible non-toxic bio-preparations, they are especially needed during the formation of tubers. It is often recommended to use it to get a better harvest.

"Gypsy" - interesting and promising variety, which is best grown on farms or in personal subsidiary plots.

At proper care the tubers will turn out very beautiful, they will be stored for a long time. not subject to degeneration, it can be collected from year to year on your own site.

AT last years varieties of unusual potatoes with colored pulp - purple, blue, red - appeared on the beds of enthusiastic gardeners. The fact is that modern selection is aimed at creating dietary potatoes, the use of which improves well-being and increases the body's resistance to diseases. Just like that healing properties and possesses potatoes with colored pulp.

The Benefits of Potatoes with Colored Flesh

• It has the property of less accumulation of harmful nitrates.
• Not inferior to ordinary potatoes in terms of protein and starch content.
• Tubers are rich in antioxidants, which slow down the aging process.
• It contains many vitamins, in particular C, E and a number of carotenoids. Clinical studies have shown that daily consumption of purple potatoes improves vision, strengthens the walls of blood vessels, and reduces the risk of atherosclerosis.

Our reference
The color of the flesh of modern potato varieties is not the result of genetic engineering, as many people mistakenly think, but the natural color of the pigment obtained by crossing wild potato varieties. Interestingly, wild blue potatoes Nigrum still grows in Peru.

Collection of varieties

exotic- This is the most common variety of blue-fleshed potatoes in the CIS. Bred in Holland over 30 years ago. The tubers are large, slightly elongated, the skin is purple. The color of the pulp is marble type: white spots on a purple background. Due to its high resistance to diseases, Exotic wonderfully takes root in the garden in our climatic conditions.

Emilia, or Red Emma(Rote Emma). Tubers are long oval, medium size. The peel is red, smooth, waxy. The flesh is red-pink, with a pleasant taste, suitable for salads, purees and boiled slices. The yield is average, the tubers are small (a sign of a finger variety).

Ukrainian red-fleshed. mid-early high yielding variety, the bush is powerful, reaches a height of 70 cm. The taste of the tubers is high.

Lilac. Mid-season variety of selection of the Institute. A. G. Lorkha. The plant is short, compact. The tubers are round-oval, medium in size, the skin and flesh are purple. The keeping quality of tubers is good. The variety is relatively resistant to potato cancer and scab.

Polissya early blue(Polrasin). The variety was obtained by sowing the seeds of the Exotic variety and selecting the best seedlings. The tubers are large, even, located in the bush is very compact. The variety is characterized high yield.

purple handsome(Purple Pelisse). New mid-early American variety. Tubers are round, elongated, with a dark purple skin. The flesh is purple, very tender, perfect for getting medicinal juice. Spreading bush, 70-80 cm high, with dark green leaves. High-yielding variety, one of the most popular.

Robin. Obtained from the seeds of the Huckleberry variety (Blueberry). The tubers are elongated, the skin is dark crimson, very smooth. The bush is squat, sprawling, up to 50 cm high. This variety has a number of features. First of all, he inherited high keeping quality from his parents. Another difference of the variety is very early dates ripening, while even in young potatoes the flesh does not lag behind in development and acquires a rich dark crimson color, which is preserved during heat treatment.

Growing features

Colored potatoes are more demanding on growing conditions than regular potatoes. Tubers are suitable for planting, which already have well-developed eyes with sprouts (up to 10 mm).

Germinated planting material provides fast, even seedlings, early tuber formation, as well as minor losses in case of planting damage by phytophthora.

The advantage in the growth rate of germinated tubers is maintained even with a single damage to plants. return frosts, but for potatoes with colored pulp, late frosts are dangerous: yield loss can be high.

Germination

All varieties of potatoes are germinated in plastic boxes(8-10 kg each) 4-6 weeks before disembarkation. The first few days indoors with planting material maintain a temperature of 10-15°C, and after the appearance of the first sprouts, reduce it to 5-7°C. At this stage, the tubers need light, it prevents the formation of long shoots, so the containers with tubers are left in a lighted room. Sprouts should be dense, with a characteristic color.

If due to weather conditions planting is delayed, the temperature is reduced even more to prevent the sprouts from overgrowing.

Landing in open ground

Before landing in open ground potatoes are treated with PhytoDoctor. This agricultural method significantly improves the quality of germination of tubers and the strength of the growth of seedlings, their resistance to negative natural factors. Planting dates are determined by soil temperature: it is necessary that at a depth of 10 cm it warms up to 6-8 ° C (usually this happens in the third decade of April). We plant only healthy tubers of medium size (weight 40-80 g). Planting depth - 7-10 cm. We make rows from north to south so that the leaves and stems receive enough light throughout the day.

Watering.

Potatoes with colored pulp are quite moisture-loving. Therefore, in especially dry periods, additional watering is carried out.

Our advice:

Give preference to varieties of potatoes with colored tubers of early and medium ripening. They always give good harvest. Late varieties are not suitable for all regions.

In many countries of the world, especially Europe, potatoes with colored pulp have gained great popularity. There he has long ceased to be an exotic. It is used to produce unusual colored chips, and the juice is used in cooking as a natural dye. Colored mashed potatoes also look original - red, blue, purple. The same dishes are prepared from colored potatoes as from regular ones. Young bright potatoes from the garden are ideal for boiling, steaming, frying and stewing. For salads, it is better to boil potatoes in their skins. Blue or red french fries are very spectacular.

If you try this potato at least once, you will definitely want to grow it in your garden. Feel free to experiment, friends!

Olga and Alexander SHAPARENKO, with. Elizavetovka, Dnepropetrovsk region

© Magazine "Ogorodnik"

Summer residents have long been accustomed to the fruits of potatoes with purple and pink skins, and successfully grow them on their plots. And what about tubers that are intensely purple, not only on the outside, but also on the inside? Lilac puree, purple chips, bluish-black french fries… Unusual and interesting. Should You Grow Purple Potatoes? How, besides the color, it differs from the usual. What are the pros and cons of this extraordinary vegetable. Scroll the best varieties and their characteristics.

Yes, varieties of potatoes that are distinguished by an intense color of the flesh in purple color scheme are considered delicacy. Not only because of them non-standard look but also due to its unusual taste.

It has a pronounced nutty flavor, which, according to fans of garden experiments, does not spoil this root crop at all, on the contrary, gives it a piquancy.

The unusual coloring of the pulp is not the result of the work of genetic engineers, as it is easy to think. It is of natural origin. The pigment is obtained from vegetables growing on the equator and in Africa, and as a result of numerous crosses, it has acquired the degree of a species trait.

Where did he come from?

It all started with the work of breeders to develop new diet varieties of this root crop. In the formation of new varieties used interspecific hybrids. starting material taken from the mother forms of cultivated species growing in South America. The basis was the varieties bred by Ukrainian breeders.

Application classic way sexual hybridization has resulted in varieties whose flesh has varying degrees color - from pale lilac to dark purple.

Today, about 120 intermediate samples are involved in the breeding process, which is excellent result and guarantees in the future the receipt of new fixed hybrids with purple pulp.

It is no secret that potatoes with a standard color of the pulp can be attributed to dietary products with a big stretch, since they contain a large number of calories. But color in this respect is not so dangerous, besides, it has a lot of useful properties that are inherent in standard white-yellow varieties to a lesser extent.

The color means health. Benefit!

According to research by nutritionists, colored foods have different effects on the human body. Of course, they could not pass by such a phenomenon as completely purple potato tubers, and, after carefully studying it, they came to the following conclusions.

This vegetable is rich in anthocyanins, which are powerful antioxidants. It turns out that eating purple potatoes in food, we increase immunity, fight colds, reduce blood sugar and lose weight, because it contains less starch than yellow or white.

A purple potato tuber absorbs three times less nitrates from the soil, and there is as much vitamin C in two such potatoes as in one lemon.

Growing features

If only advantages can be noted in the properties, then this cannot be said about agricultural technology, since purple potatoes are much more whimsical than their colorless "brother" and need special care.

1. First, it is more susceptible to scab and has a low degree of resistance to late blight.
2. Secondly, Colorado beetle- the scourge of all potato growers - attacks plantings with purple flesh of tubers in the first place ( In details: )
3. Thirdly, if purple varieties are propagated with “eyes”, the tubers inevitably and catastrophically shrink, turning into a wild-growing form.

Work continues. Today, 30% of all existing varieties are already involved in the selection process. This will make it possible to soon bring out a purple root crop that is not only resistant to pests, but also immune to diseases of the family.

Otherwise, the agricultural technology of colored potatoes does not differ from the generally accepted when growing this vegetable. It does not require special conditions.

• Weeding and hilling.
• Regular watering throughout the growing season.
• Fight against diseases and pests.
• The yield depends on the care and soil composition. The most unsuitable soil for purple potatoes is loam. And the best ones are fertile and breathable, having a light structure.

How to cook?

Cooking potatoes of an unusual color is no different from the usual.

Heat treatment, and all beneficial features remain in the vegetable, even if boiled in salt water. Purple mashed potatoes or chips look original. French fries, pancakes, stuffing, salad. Taste different from traditional better side. The nutty flavor is stronger or weaker in different varieties, but it is present.

Fried colored potatoes

Variety "Vitelot"

In the original - Vitelotte - one of the most popular varieties with blue-violet flesh. It is also called "Negro Woman", "French Truffle". The tubers are elongated. The core is intensely colored. The skin is dark. The mass of tubers is small - on average from 70 to 100 g. The variety is late - the ripening period is up to 110 days. Potatoes are perfectly stored for a long time, retain their color during any heat treatment, and have a rich taste.

Variety "All Blue"

Here is such a direct name, translation from English All Blue, from which it immediately becomes clear what color the flesh of this vegetable is. Although, it is more blue-violet than blue, and the skin is dark purple. Between the skin and the pulp is a light ring.

The variety is medium early, ripens in 80 days. The tubers are rather large - up to 200 g, but are not stored for a very long time. This variety is common throughout Europe, it is just beginning to approach us, but it is gaining popularity quickly, because it has an excellent taste. According to its properties, it is considered dietary. It has a lot of antioxidants. interesting color completely preserved during frying and baking and turns a little pale when boiled.

Variety "Explosion"

This variety, Explosion, is named for its early and rapid fruiting. Early ripening, which will please you with a harvest already 65 days after planting, has a pure purple flesh and the same peel.

By weight, the fruits are different - from 100 to 150 g. The shape is elongated. The difference of this variety from the rest of the purple in increased resistance to disease. It also has a high yield. It will not work to store the fruits for a long time, but you can cook anything from them. You can even eat the vegetable raw, for diet salads.

Sort "Lilac"

This variety was bred in Russia by domestic breeders. Mid-season, matures in 95 days. The fruit has purple flesh and skin. The shape is oval-round. Weight - up to 80 g. It has an average yield, good keeping quality and resistance to scab and cancer. The taste is excellent, with a touch almond. It is considered a valuable dietary product.

Variety "Peruvian purple"

Purple Peruvian - this is the original name of this variety, which arose as a result of two hundred years of selection by potato growers living in the Andean highlands. Just think, for two hundred years people have been trying to bring out for humanity these elongated, covered with many eyes. For what? So that people enjoy a healthy and dietary product, replacing them with ordinary potatoes, which are called “second bread” in many CIS countries. Late variety. Ripens in 100-110 days. And it does not differ in gigantic sizes - the average weight of the root crop is 80 g. The yield is also not the highest. But the taste is wonderful. Walnut with hazelnuts are clearly visible. A very big difference with regular potatoes. Just A New Look on the product.

The variety is stored very well and for a long time. It also transports well. And it retains all its useful dietary properties almost until spring. Does not lose them during heat treatment. Real food is medicine.

Variety "Adirondack blue"

The name at home is Adirondack Blue. Bred at Cornell University. It is distinguished by the highest yield and oval-rounded fruits, the average weight of which is about 100 g. The best purple chips can be obtained from the tubers of this variety. The maturation period is average - about 95 days. Not resistant to diseases and has a medium shelf life. But there are enough antioxidants in it to prefer it to traditional neutral-colored potatoes.

Should you grow purple potatoes? Definitely yes. And even if you have nowhere to roam on your site, and there is no room for experiments, select a bed for a vegetable of a new color, pushing the good old potatoes. Select variety and maturity date. For example, if you traditionally grow a certain variety of winter potatoes, plant several rows of purple early maturing potatoes. And see what comes of it.

Already today there are private farms (not industrial ones) that have switched completely to growing colored potatoes. It doesn't have to be purple. There are pink, blue, orange varieties. Each of them has its own unique beneficial properties. And the table and menu becomes more interesting, colorful and festive. Color is health. Why not grow a healthy product, even if it is an unusual purple color?!

Kira Stoletova

Today, many domestic breeders are working on breeding potato varieties with colored pulp. Colored potatoes are a dietary product, which is undoubtedly its advantage. Consider the most popular varieties today.

Vitalot (Vitelotte)

Vitalot is not the only name for a vegetable whose flesh is colored purple. It is also called Chinese Truffle or Negress. It is believed that the birthplace of this variety of potatoes is South America. There Vitalot is widely used at the present time. But in other countries it is considered exotic.

The purple color of the tubers is due to the presence in the composition of the potato substances called anthocyanins. They are useful for the body and are used in medicine. Accordingly, a colored vegetable is more beneficial for the body than yellow or white varieties. Doctors recommend using Vitalot for people who have problems with cardiovascular system or GI tract. In addition, the vegetable contains antioxidants that prevent premature aging.

Tubers with an almost black skin, resemble an elongated oval in shape, 10-12 cm long. It cannot be said that Vitalot is a high-yielding variety, therefore it is not grown on an industrial scale. The weight of each potato is 65-75g. But there are also 100 gram copies. skin color is almost black. Due to the fact that the variety is late ripening, it is suitable for winter storage.

Vitalot potatoes are delicious in any form. He, after heat treatment, has a sweet taste. And if you let the dish cool down a little, then a light nutty note will appear, for which gourmets appreciate Vitalot potatoes. It can be used both for boiling, and for frying or making chips. During heat treatment, potatoes retain their color.

When growing this variety in the country, it should be taken into account that it needs light soil and a lot of light.

All Blue

All Blue is popular in Europe and North America. If you translate the name into Russian, you get "All Blue". But, the color of the pulp and peel can be called blue-violet. At the same time, the color of the peel is closer to blue, and the pulp is closer to purple. A feature of All Blue is that a clear white edging near the peel is visible in the cut.

All Blue refers to medium-late varieties, has good keeping quality. The shape of the tubers resemble an oval. They are of medium-large size. The weight of some specimens is 180-200 g. The eyes are medium or small in size.

A variety of colored potatoes All Blue has good taste in any heat treatment. But, during cooking, the color becomes less saturated. The same goes for microwave cooking. But when frying and during baking, the color intensity does not change.

All Blue is a diet variety.

exotic

This variety is over 30 years old. He was born thanks to the work of Dutch breeders. In terms of maturation, Exotic belongs to the category of medium-early species. If we talk about the shortcomings, then they include the depth of the eyes. This complicates the cleaning process. As for the advantages, in addition to the positive impact on human health, one can note the low price of seed material.

Elongated tubers are covered with purple skin. Inside, the root crop is two-colored. Purple, which is the main one, alternates with white. Experts call this type of color marble.

This is one of the few varieties of colored potatoes that resists diseases common in our region. Therefore, Exotic can be safely grown on a personal plot.

Red Emma (Rote Emma)

This is the fruit of the work of German breeders. This variety of colored potatoes appeared in 2004. It grows in countries with a dry continental climate. Most often, potatoes of German selection are used for mashed potatoes. This is due to the fact that during cooking, spicy notes appear in the tubers.

Rote Emma is a medium yielding variety. During flowering, inflorescences with light pink flowers appear on tall bushes. In ripe vegetables of medium size, red, with pink tint, pulp. They are covered with red skin, there are small white-pink streaks. The peel is smooth to the touch, as if opened by wax. The eyes are small.

Ukrainian Red Flesh

From the name it is easy to guess that specialists from Ukraine were engaged in the selection of this variety. Unlike most varieties of colored potatoes, Ukrainian Krasnomyakotny is high-yielding. The taste of the tubers is good. During heat treatment, the color intensity does not change.

Growing this variety of colored potatoes in the country, it should be taken into account that the bushes grow up to 70 cm in height. Such a tall bush requires careful care. You will have to spud culture several times. As for the ripening time, the variety is medium early.

Purple Peliss (Purple Handsome)

This variety has been recently released. American breeders worked on its creation. The result was a crumbly potato structure, so it is more suitable for cooking.

Purple Peliss is a mid-early variety. The bush grows up to 80 cm in height. The oval tubers are covered with a purple skin. The color of the pulp corresponds to the color of the skin, but has more light shade. Like the Ukrainian Red Flesh Violet Beauty, it has a high yield, which makes it popular among farmers. A feature of this variety is juicy pulp, from which it is easy to get juice. The calorie content of Purple Peliss is 70 kcal per 100 g.

Robin

This variety of colored potatoes was bred by Russian breeders. The height of the bush, as a rule, does not exceed 50 cm. The tubers acquire a crimson color during ripening. A feature of Malinovka is that the color of the pulp of young tubers does not differ from the color of the pulp of a well-ripened crop. During heat treatment, the color intensity of the vegetable does not decrease.

This is early variety, which has a high keeping quality.

Red Wonder

Red Wonder is a red-skinned potato. It is not whimsical to the type of soil and is not picky about the climate. The only exception is the cold regions of Russia with a short summer.

Potatoes ripen, on average, in 70 days. Oblong tubers, which weigh about 150 g, are painted in pink color, there are white streaks. A feature of Red Wonder is that the eyes are slightly pressed inward. Those pink and red potatoes

Red Wonder can be used for cooking any dishes. Its taste is not much different from the usual varieties of white potatoes.

Of all the above varieties, the following varieties are most suitable for growing in Russia:

• Robin;
• Red Wonder;
• Exotic;
• Ukrainian Red Flesh.

Varieties of colored potatoes with yellow flesh

If a potato colored inside is exotic for many, then a vegetable with a purple or pink skin has been present on the Russian markets for many years. The tubers of such potatoes are yellow, white or cream inside. Some of these varieties are related to colored potatoes. We will not consider their description. We list only the most popular types that are valued for their high taste. These include: Blue Danube, Bela Rosa ( White Rose), Borodyansky Pink, Spring, White Swan. In all varieties, except Rosa and white swan tubers are yellow inside.