All Blue Potato

All Blue is the heirloom blue potato most common in US grocery stores, with dark blue skin, violet-blue flesh, and a creamy all-purpose texture that holds purple color through cooking. The plants even bloom blue, and the medium-starch tubers excel at baking, roasting, and mashing for visually striking dishes.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Beans — Bush beans fix nitrogen for hungry potato roots
• Horseradish — May repel Colorado potato beetle when planted at the corners
• Marigolds — Suppress soil nematodes
• Cilantro — Flowers draw beneficial insects that hunt potato pests

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Colorado potato beetle →

  Hand-pick adults, crush egg masses on leaf undersides, and rotate beds for 3 years

• Late blight →

  Plant only certified seed, remove infected plants, and avoid overhead watering

• Wireworms →

  Avoid planting after sod; use potato slice traps in spring

• Potato scab →

  Keep soil moist during tuber initiation and pH below 5.5 in scab-prone beds

🌾 Harvest & storage

New potatoes are ready when the plants bloom (also blue, like the tubers). For storage, wait 2 weeks after vine die-down. Cure in dark at 60F for 10 to 14 days, then store at 38 to 45F. Eat with the skin on to get the most antioxidant value from the deep blue pigments.

🥗 Nutrition & benefits

About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium. The blue pigment is anthocyanin, the same antioxidant class in blueberries; cooked All Blue retains roughly 70 percent of its raw anthocyanin content.

⚠️ Toxicity & safety

Eat the tubers, not the green parts. Potato leaves, stems, sprouts, and any green-tinged or sprouting tubers contain solanine and should not be eaten. Store tubers in the dark, and cut away any green or sprouts before cooking.