Thanks guys, I think I may have to cook up a batch a blue chips. I just assumed that nutritionists promote eating foods of all colors would include potatoes. [I have never seen of a blue potato! What does one do of these?
~Cat] A lot depends on the starch content. Blue potatoes are low in starch, so they are better boiled, roasted and used in salads. I love to grow "specialty" vegetables for our market. This year I grew, Early Ohio, a white heirloom, Adirondack red, an all red potato, Austrian Crescent, a fingerling, French fingerling, a beautiful pink and yellow fingerling, and the All Blue. Lol They call me the "potato lady" at the market, because I love to grow unusual varieties. I just think our retail grocery store are denying us all wonderful diversity. Here's a link that talks about how diverse our food really is: [http://news.nationalgeographic.com/n...0_potato.html]
For those of you who love to grow your own food this is a link to one of our suppliers. The website may be down for now, but after January, they'll start taking orders. You can grow your own beautiful potatoes! [http://www.potatogarden.com/index.html]
Happy growing, harvesting and eating!