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This Week's Vegetable Bundle Feature: Blue Potatoes - Vibrant, Nutritious, and Delicious
This week’s bundle brings a splash of unexpected color to your kitchen: blue potatoes! Don’t let their deep, moody hue fool you — these vibrant tubers are 100% natural, farm-fresh, and absolutely delicious.
Native to South America and packed with antioxidants (especially anthocyanins — the same heart-healthy compounds found in blueberries), blue potatoes are not only beautiful on the plate but also a nutrient-rich addition to your summer meals.
They have a subtly different flavor compared to regular potatoes — slightly nuttier and sweeter — with a creamy, dense texture that holds up wonderfully when roasted, grilled, or used in potato salads. Whether mashed, crisped, or roasted with garlic and herbs, they’re a feast for both eyes and taste buds.
Bonus Tip: For the most vibrant color, leave the skins on when cooking — they’re full of nutrients and help retain that deep blue hue. Try roasting them with olive oil, sea salt, and fresh herbs for a simple, stunning side.
Recipes
Sheet Pan Ranch Chicken and Potatoes with Green Beans
Created by: Chopped — A quick and hearty weeknight dinner with minimal prep.
Ingredients
- 4 medium chicken breasts*
- 1 1/2 lb blue potatoes, halved*
- 1 lb green beans, trimmed*
- 2 tbsp olive oil
- 1 packet ranch seasoning mix
Instructions
- Preheat oven to 400°F (200°C).
- Mix ranch seasoning with olive oil in a small bowl.
- Arrange chicken, potatoes, and green beans on a sheet pan in a single layer.
- Drizzle with the ranch mixture, coating evenly.
- Bake 25–30 minutes, until chicken reaches 165°F (75°C) and potatoes are tender.
Crispy Baked Smashed Blue Potatoes
Created by: Anita Jacobson — Crispy outside, tender inside, with a gorgeous blue hue.
Ingredients
- 1 1/2 lb small blue potatoes*
- 3 tbsp unsalted butter, melted*
- 1 tbsp olive oil
- Salt and pepper
- Fresh herbs for garnish (scallions, cilantro, chives, parsley)
Instructions
- Boil potatoes in salted water until soft (20–25 min). Drain and cool for 5 min.
- Preheat oven to 350°F (180°C).
- Arrange potatoes on a baking sheet, smash gently with a fork, brush with butter, drizzle with olive oil, and season.
- Roast 40–45 min until skins are crispy. Do not flip.
- Serve hot, garnished with herbs.
Peruvian Blue Potato Salad
Created by: Cleveland Clinic Healthy Heart — A colourful, heart-healthy summer side.
Ingredients
- Kosher salt
- 1 1/4 lbs small blue potatoes*
- 1/4 cup minced red onions
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, chopped*
- 1 jalapeño, minced
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp sugar
- 2 hard-boiled egg whites, chopped
- 2 tbsp fresh oregano, chopped
- 1/2 cup crumbled feta
- 2 tbsp sliced black olives (optional)
Instructions
- Boil potatoes until tender (15–20 min), drain, cool, and cut into bite-sized pieces.
- In a bowl, combine potatoes with all remaining ingredients. Season to taste.
- Refrigerate until ready to serve. Garnish with olives, if using.
Blue Potato Oven Fries
Created by: Rachel Bannarasee — A fun twist on a classic burger side.
Ingredients
- 3 lbs blue potatoes*
- 2 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp ground pepper
Instructions
- Preheat oven to 450°F (230°C).
- Cut potatoes into 1/2-inch wedges.
- Soak wedges in cold water for 45–60 min to remove starch. Drain and pat dry.
- Toss with olive oil, salt, and pepper. Arrange in a shallow baking pan.
- Bake 20 min, stir, then bake an additional 20 min until golden and crisp.