The violet potato, also known as vitelotte, is an exceptional tuber native to Salamanca. With its distinctive purple skin that almost looks black and violet interior, this variety of potato is not only visually appealing but also has a milder flavor and denser texture compared to regular potatoes. This colorful potato is rich in anthocyanins, plant compounds that give it its characteristic color. In terms of nutritional value, every 100 grams of violet potato provides 76 kcal of energy, 2 grams of protein, and 18 grams of carbohydrates, along with 2 grams of fiber and small amounts of calcium and iron, making it an enriching food for any diet. To store them properly, it's recommended to keep them in the fridge, covered, and away from direct light, allowing them to stay fresh for about a month. In the kitchen, their versatility is remarkable: they can be boiled, roasted, or fried. Additionally, when mashed, they offer an eye-catching color that enhances any dish. You can add them to salads, make vegetable chips, or incorporate them into fish or seafood stews. Recommended cooking methods include roasting with garlic, lemon, and thyme or in purees accompanied by tuna.