If you’re looking for a potato that’s as beautiful as it is tasty, you’ve got to try growing Viking purple potatoes. These vibrant and earthy tubers are a fantastic addition to any garden and plate. They’re surprisingly easy to grow and offer a nutritional boost that makes them worth the extra effort.
Their stunning color comes from anthocyanins, the same antioxidants found in blueberries. This means you get a side dish that’s packed with health benefits. The flavor is distinct too—a little nutty, a little buttery, and entirely satisfying.
Viking Purple Potatoes
This variety is known for its oblong shape and deep, purple skin that often has a slightly netted texture. The flesh inside is a brilliant, solid purple that holds its color beautifully after cooking. They are a mid to late-season variety, typically ready for harvest about 90-110 days after planting.
Key Characteristics:
* Skin: Deep purple, sometimes with a netted or russeted look.
* Flesh: Solid, vibrant purple.
* Shape: Oblong to fingerling-like.
* Flavor: Earthy, nutty, and creamy.
* Best Uses: Roasting, mashing, boiling, and salads.
Why Grow Viking Purple Potatoes?
Beyond their stunning apperance, there are several great reasons to dedicate some garden space to these tubers. First, they are a conversation starter. Few things impress guests like a bowl of vividly purple mashed potatoes. Second, they are rich in antioxidants, which can help combat inflammation. Finally, they offer a different flavor profile that can make your everyday meals more interesting.
They also tend to be a hardy plant. Once established, they can tolerate minor fluctuations in weather better than some more common white potato varieties. You’ll find they are resistant to several common potato diseases, giving you a more reliable harvest.
How to Plant Your Purple Potatoes
The process for planting Viking purples is similar to other potatoes, but getting the start right is crucial. You begin with “seed potatoes.” These are small potatoes or pieces saved specifically for planting. Never use potatoes from the grocery store, as they are often treated with sprout inhibitors.
1. Source Your Seed Potatoes: Buy certified disease-free seed potatoes from a reputable garden supplier in early spring.
2. Chit (Pre-Sprout) Them: About 3-4 weeks before your last frost date, place your seed potatoes in a cool, bright spot. This encourages them to grow short, sturdy green sprouts.
3. Cut and Callus: If your seed potatoes are larger than a golf ball, you can cut them into pieces. Ensure each piece has at least 2-3 “eyes” or sprouts. Let the cut pieces dry for a day or two to form a callus, which prevents rot.
4. Prepare the Soil: Potatoes need loose, well-draining soil with a slightly acidic pH (5.8-6.5). Work in plenty of compost or well-rotted manure.
5. Plant: Plant your pieces about 3 inches deep and 12 inches apart, with rows spaced 2-3 feet apart. Place them with the sprouts facing up.
Choosing the Right Location
Potatoes need full sun—at least 6-8 hours of direct sunlight per day. Because they are grown underground, soil quality is paramount. Raised beds or hills are excellent choices as they ensure perfect drainage and allow the soil to warm up faster in spring. Avoid planting them in the same spot where you grew tomatoes, peppers, or eggplants the previous year, as they share similar diseases.
Caring for Your Growing Plants
Consistent care is simple but makes a huge difference in your final yield. The most important task is called “hilling.” As your potato plants grow to about 6-8 inches tall, use a hoe or your hands to mound soil around the base of the stem, covering about half the plant. This encourages more tubers to form along the buried stem and prevents sunlight from reaching the developing potatoes.
Why is sunlight a problem? It turns potatoes green. Green potatoes produce a bitter compound called solanine, which can be toxic in large quantities. Hilling prevents this completely.
* Watering: Keep the soil consistently moist, but not soggy. About 1-2 inches of water per week is ideal. Inconsistent watering can lead to misshapen tubers.
* Fertilizing: Use a balanced, low-nitrogen fertilizer at planting. Too much nitrogen encourages leafy growth at the expense of potatoes.
* Weeding: Keep the area weed-free, especially early on. Weeds compete for nutrients and water.
Harvesting and Storing Your Crop
You can start harvesting “new” potatoes about 2-3 weeks after the plants finish flowering. Just gently dig around the plant with your hands to steal a few tender, small potatoes. For your main harvest of full-sized, storage-ready tubers, wait until the plant’s foliage has completely died back and turned yellow and brown.
1. Use a digging fork, inserting it well away from the main stem to avoid spearing your potatoes.
2. Gently lift the plant and sift through the soil with your hands to find every last tuber.
3. Lay the unwashed potatoes in a single layer in a dark, well-ventilated place for 1-2 weeks. This curing process helps the skins toughen up for long-term storage.
4. After curing, brush off any dry soil and store them in a cool, dark, and humid place. A basement or root cellar around 40-50°F is perfect. Properly cured Viking purple potatoes can store for several months.
Simple Ways to Enjoy Your Harvest
The beauty of these potatoes is that they work in any recipe that calls for a waxy or all-purpose potato. Their color does fade slightly with intense boiling, so for the most vibrant presentation, try roasting or steaming.
* Roasted: Toss with olive oil, salt, and rosemary. Roast at 425°F until crispy. The high heat carmelizes their sugars and intensifies their earthy flavor.
* Mashed: Boil until tender, then mash with butter, garlic, and a splash of cream. The purple color becomes a stunning lavender-gray.
* Salad: Steam or boil until just tender, then chill. Their firm texture holds up perfectly in potato salad.
* Baked: Just like a russet, though they may take a little less time. Top with your favorite fixings for a colorful loaded potato.
Remember to always wash them well and don’t be afraid to eat the skin—it’s full of fiber and nutrients. Their unique color can make a simple weeknight dinner feel like a special occasion.
Frequently Asked Questions (FAQ)
Are purple potatoes the same as Viking purple potatoes?
No, “purple potato” is a general category. Viking purple is a specific heirloom variety known for its solid purple flesh and oblong shape. Other types may have purple skin with white flesh or different shapes.
Do Viking purple potatoes taste different?
Yes, they have a distinctly earthy and nutty flavor compared to the more neutral taste of a Russet. Some people describe a slight buttery note as well.
Why did my purple potatoes loose their color when boiled?
Some anthocyanins (the purple pigment) are water-soluble. To preserve the most color, use cooking methods with little water, like roasting, baking, or steaming. A splash of vinegar or lemon juice in the cooking water can also help set the color.
Can I save my own Viking purple potatoes for planting next year?
Yes, you can! Simply set aside some of your best, healthiest-looking tubers from your harvest. Store them seperately in a cool, dark place and use them as seed potatoes next spring. Ensure they are free of any disease or damage.
How do I know if a potato has gone green and is unsafe?
The green color itself is chlorophyll, which is harmless. But it indicates exposure to light, which triggers the production of solanine. Solanine is bitter and can cause illness. If a potato has only small green spots, you can cut them away thickly and use the rest. If the green is extensive or the potato tastes bitter, it’s best to throw it out.
Growing your own Viking purple potatoes is a rewarding experience that blends gardening art with kitchen science. With a little prepation and care, you can enjoy these vibrant, earthy gems straight from your own backyard. They prove that sometimes, the most extraordinary foods are the ones you grow yourself.