Vitelotte potato

These magnificent potatoes have a rich history that dates back over 800 years. Despite the French-sounding name, they were initially cultivated in Peru, not Europe; when they were imported to France in the 1800s, they were given the name Vitelotte Noir. They are now mostly produced year-round in France and the United Kingdom, while they can be found at specialty produce markets in the United States.

Vitelottes are tiny to medium-sized potatoes that have a long, thin form and a rough texture. The skin is dark purple to violet in color, with deep purple flesh dotted with white areas. Fortunately, they do not lose their color when cooked. They are frequently used in soups and purees, as well as fries and chips, to highlight the potato's distinctive color. Vitelotte makes a colorful potato salad when combined with pancetta, blue cheese, and cherry tomatoes.

When to use: Mash, roast them.