U.S. Department of Agriculture (USDA) scientists and their cooperators have developed new potato varieties with red and purple flesh and skin. 

All potatoes contain an assortment of nutrients and other health-promoting compounds, and the colored-flesh potato varieties contain anthocyanins and carotenoids.

Potatoes are the most-eaten vegetable in the U.S. and have a strong impact on human health, according to Agricultural Research Service (ARS) plant geneticist Charles Brown.

Brown bred the three unique red and purple-pigmented potato varieties at ARS's Vegetable and Forage Crops Research Laboratory in Washington state.

Brown and his colleagues analyzed and compared concentrations of phytochemicals in yellow and purple-pigmented potatoes and in white potatoes in a study.

The team reported that purple potatoes had a 20-fold greater concentration of anthocyanins than yellow potatoes. No detectable amounts of anthocyanins were found in white potatoes.

In the same study, the team also compared sensory evaluations of pigmented potatoes with those of white potatoes. When yellow, purple and white potatoes were ranked by a consumer panel, no significant differences in flavor or in overall acceptance were observed.

The three potato varieties with colored flesh that are now available to consumers are TerraRosa, Amarosa and Purple Fiesta (also known as Purple Pelisse). They are reported to perform well across a variety of preparation methods such as baking, roasting, microwaving, steaming and mashing.

Photo: Stephen Ausmus

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