This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Vitelotte potatoes are small to medium in size and are elongated and slender, similar to a fingerling potato, and are cylindrical with irregular lumps. The smooth skin ranges from dark purple to deep violet-blue and is speckled with deep-set eyes giving it a bumpy texture. The flesh is smooth, firm, and dense and has a deep purple hue that is occasionally marbled with white. When cooked, Vitelotte potatoes retain their vibrant hue and offer a dry, floury flesh with nuances of chestnuts.
Seasons/Availability
Vitelotte potatoes are available year-round.
Current Facts
Vitelotte potatoes, botanically classified as Solanum tuberosum ‘Vitelotte,’ are known for their vibrant purple exterior and interior. Also known as Truffe de Chine, Négresse, Vitelotte Noir, Black truffle, or Purple potato, Vitelotte potatoes have seen a boom in popularity as a result of research and marketing dedicated to promoting the nutritional properties of purple-hued fruits and vegetables.
Nutritional Value
Vitelotte potatoes contain vitamin C, iron, B vitamins, potassium, phosphorus, magnesium, folate, riboflavin, phytochemicals, and anthocyanin, a powerful antioxidant.
Applications
Vitelotte potatoes are best suited for cooked applications such as boiling, steaming, baking, and frying. Used on their own or along with other potatoes, they make for an excellent potato mash. Unlike some other purple-hued vegetables, Vitelotte potatoes will retain their purple color even when cooked and are best showcased in potato salads or a roast of tubers. Vitelotte potatoes can be cooked and pureed to make purple-hued soups and sauces or fried to make purple chips and crisps. Their dry texture also makes them ideal for making potato pancakes and gnocchi. Vitelotte potatoes pair well with garlic, beets, watercress, parsley, cherry tomatoes, avocado, crème fresh, olive oil, pancetta, white pepper, blue cheese, and balsamic vinegar. They will keep up to three weeks when stored in a cool, dry, and dark place away from moisture and refrigeration.
Ethnic/Cultural Info
An early form of the Vitelotte potato is illustrated and mentioned under the name Négresse in Vilmorin-Andrieux’s 1905 book entitled The Vegetable Garden. As the potato gained in popularity in 17th century France as a valuable food source, the royal court also showed their approval by wearing the flowers of the tuber. Louis XVI wore the potato flower on his coat, and Marie Antoinette was known to wear potato flowers in her curls and as part of a headdress when attending balls.
Geography/History
Before receiving the name, Vitelotte, these vibrant purple tubers are believed to have originated in ancient Peru nearly 800 years ago. Their introduction to France is said to have occurred in the 19th century when they were also known as Vitelotte Noir and the Négresse potato. Potatoes fist gained in popularity in France in the 17th and 18th century after the Seven Years War when there was a need for a food source to help reduce post-war famine. Louis XVI granted Antoine-Augustin Parmentier, a botanist and potato cultivator, several acres of land outside of Paris to grow potatoes and once planted he kept the farm heavily guarded. This created a stir in the community as to what valuable crops might be planted there. Strategically one night he left the farm unguarded and just as he suspected local farmers came and stole the plants and began growing them on their farms. Not long after, the potato became accepted as a food source in France and rose to achieve royal approval. Today, Vitelotte potatoes are grown predominately in France and the United Kingdom and can also be found in specialty grocers and farmers markets throughout Europe.
Violette potatoes in season in Paris….Vitelotte potatoes are distinct for their deep purple skin and flesh, which occasionally features white marbling, and they retain this rich color even after cooking. These potatoes have a smooth, firm texture and offer a dry, floury interior. Their taste includes subtle nuances of chestnuts, making them a unique addition to culinary dishes. Their elongated, fingerling-like shape with bumpy skin and deep-set eyes further adds to their visual and tactile appeal.
Fresh new crop Violette potatoes are available in Paris …..Vitelotte potatoes are incredibly versatile in the kitchen. They can be boiled, steamed, baked, fried, or pureed, and their vibrant purple color remains intact even after cooking. They shine in dishes like mashed potatoes, soups, sauces, salads, or as roasted tubers. These potatoes pair well with ingredients like garlic, blue cheese, balsamic vinegar, and parsley, and their dry texture is perfect for potato pancakes or gnocchi. Properly stored, they can last up to three weeks.
From The Potato Shop in Kent UK…Vitelotte potatoes are a striking variety of potato known for their deep purple skin and flesh. This rich color comes from anthocyanin, a potent antioxidant that also contributes to their nutritional benefits. These potatoes are packed with nutrients like vitamin C, iron, B vitamins, potassium, and magnesium, and they’ve recently gained popularity due to the rising interest in the health benefits of vividly colored fruits and vegetables.
Vitelotte potatoes: This vibrant purple variety traces its origins back to ancient Peru nearly 800 years ago. Introduced to France in the 19th century, they were known as Vitelotte Noir and Négresse potatoes. Louis XVI helped popularize potatoes in post-war France by aiding botanist Antoine-Augustin Parmentier in cultivating them, using clever tactics to spark local interest in the crop. Today, they are grown in France, the UK, and appear in European specialty markets.
Athinagoras LTD
Central market of Athens G-43
View on Instagram
00 30 210 4830298 [email protected]
The Vitelotte potato, also known as Négresse in early references, earned its place in history when it was featured in the 1905 book "The Vegetable Garden" by Vilmorin-Andrieux. This tuber gained favor in 17th-century France not only as a valuable food source but also as a royal emblem. With Louis XVI adorning his coat with its flowers and Marie Antoinette wearing them in her hair, the royal approval elevated its cultural significance.
The Potato Shop
View on Instagram
441580766866
Vitelotte potatoes: The Vitelotte potato is known for its striking coloring, featuring a smooth dark purple to violet-blue skin and deep purple flesh often marbled with white. When cooked, these potatoes retain their vibrant hues and deliver a dry, floury texture with subtle chestnut-like flavors. Their elongated, fingerling-like shape and bumpy texture make them visually unique among potato varieties.
Vitelotte potatoes are a vibrant addition to potato dishes due to their deep purple color, which remains even after cooking. They are versatile in the kitchen, perfect for mashes, roasts, soups, and even purple crisps. Their dryness makes them excellent for gnocchi or pancakes, and they pair well with ingredients like garlic, blue cheese, and balsamic vinegar. When stored in a cool, dry place, they can last up to three weeks.
Nature’s Fresh IKE
Central market of Athens Y 12-13-14-15-16-17
00302104831874 [email protected]
Vitelote potatoes are admired for their striking purple color, inside and out. They are packed with nutrients, including vitamin C, iron, B vitamins, potassium, magnesium, and antioxidants like anthocyanin, which is known for its health benefits. Also called Truffe de Chine or Purple potato, their rising popularity is driven by studies highlighting the nutritional value of vibrantly colored produce.