Origin: Salamanca. The purple potato is also known as vitelotte. It has a purple, almost black skin and its interior is violet. Its color is due to anthocyanins, a plant pigment found in cells. Its taste is similar to other potatoes, but it is smoother, with a denser and earthy texture. Properties and benefits: The purple potato is the queen of antioxidants, thanks to its anthocyanin content, but also because of its vitamin C, selenium, tyrosine, carotenoid compounds, and a great source of minerals such as iron, magnesium, potassium, and phosphorus. This type of potato has more potassium than bananas. They are good for regulating blood sugar levels. Purple potatoes can help improve our blood pressure. They are perfect for athletes, as they have anti-inflammatory properties due to their high content of antioxidants and phytonutrients. They are also good for regulating blood pressure. They are a healthy alternative to food coloring. Nutritional value per 100g: Calories 76 kcal Protein 2g Carbohydrates 18g Fiber 2g Calcium 6.4mg Iron 0.43mg Vitamin C 17mg Storage and tips: To preserve purple potatoes, it is best to store them in the refrigerator, covered and protected from light. This way, they will last for approximately 1 month. Recipe and uses in the kitchen: Like other potatoes, purple potatoes can be boiled, roasted, or fried. You can make mashed potatoes with them, giving them a very original color. You can also consume them in salads, make vegetable chips, or add them to any fish or seafood stew. Some recommendations for cooking this potato could be roasted with garlic, lemon, and thyme, mashed potatoes with garlic, with mackerel or tuna, or making a delicious potato salad.