I would roast or fry these. Wouldn’t you? Purple freedom fries!
Klamath Basin Fresh Direct, an association of potato farmers along the Oregon-California border, has been awarded exclusive rights to grow and market a new purple fingerling developed by the USDA and three Northwest universities.
The potato is called Purple Pelisse, named for an intense hue inside and out that looks like a color you’d find in a crayon box. The tuber is the first specialty spud that Oregon State University, the University of Idaho, Washington State University and the U.S. Department of Agriculture have jointly made available for public consumption. It’s called a specialty because it’s not like a traditional potato with white flesh and brown skin, such as Russets, commonly used for fries.
Dan Chin, chairman of the association, said his company was interested in the Purple Pelisse because it is looking to expand its color spectrum with a potato that it can grow on a small scale for a niche market. KBFD produces two potatoes: a red-skinned one and a small, white-skinned variety.
“Right now there’s not a good purple fingering on the market,” Chin added. “But this one has good flavor and looks good. It fits the bill for what we think a consumer might want.”
He said KBFD, which beat four other bids, plans to market it as a potato that can be boiled, fried and roasted. The group plans to change the name of the potato, which it will grow organically and market to high-end supermarkets and restaurants in the United States. He hopes to eventually promote it overseas. In November, he’ll take it to Taiwan, Hong Kong, Macau and the Philippines as part of a trade mission with the Oregon Department of Agriculture.