Description
‘Vitelotte’ potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids.
Vitelotte, (also called Vitelotte noire, Négresse[1] or Truffe de Chine),[2] is a gourmet French variety of blue-violet potato
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