Edzell Blue Potatoes are oval, and have purply blue skin that fades on cooking.
Inside, they have white flesh.
These are floury potatoes with good flavour, and are good mashed.
Cooking Tips
They won’t hold together well enough to try to serve as a boiled potato.
Storage Hints
Stores well.
History Notes
Edzell Blue Potatoes were developed in Scotland in 1915.