Sangre Potatoes are round to oblong, with dark red skin with some russetting, and white flesh.
They are marketed as all-purpose for direct to consumer sales, but they are actually waxy, with flesh that stays firm after cooking.
Sangre Potatoes were developed by Colorado State University in the San Luis Valley of Colorado from a cross between Viking potatoes and a potato referred to as “A6356-9.”
During development, the potato was referred to as “AC67560-1.”
Named for the Sangre mountains on the east side of the San Luis Valley.