Weight: 500
Native to the Peruvian Andes where it was cultivated over 800 years ago, the heirloom Vitelotte potato (Solanum tuberosum) gained widespread culinary fame after its introduction to France in the 1800s. To the eye, it stands out with its striking dark-purple, near-black skin that opens to reveal a vibrant violet-marbled flesh. When heated, it releases a warm, subtle aroma of roasted chestnuts and fresh earth.
On the palate, it delivers a rich, buttery, and distinctly nutty taste with a gentle sweetness and a pleasantly dry, floury texture. To cook it, simply boil whole with the skin on for twenty minutes to retain its deep hue, or roast sliced wedges in olive oil at 200°C for thirty minutes until crispy.
The Vitelotte pairs exceptionally well with salty charcuterie, melted butter, garlic, and fresh rosemary. It brings a vibrant splash of color when whipped into a smooth violet mash, layered in gratins, or fried into crisp galettes.
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