On Wed, 17 Nov 2010 06:37:24 -0500, Jim Elbrecht >
wrote:

> I got a bag of 'medley' new potatoes a month or so ago. Red, white,
> gold & purple potatoes. [I think there were 5 purples in the 5lb
> bag] I salt roasted them, and of course everyone loved the purple
> ones. [mine were purple all the way through, too]
>
> So I bought another bag last week--- and no purples at all.

I've buy red and white (baby potatoes) together and purple is sold
separately. You really have to make a commitment when you buy purple.
I'd intended to mix the 3 together and roast them.
> >
> >So, my burning question of the moment has been answered. *These*
> >potatoes are a deep purple inside! Not lavender, not white - yes,
> >deep purple. Purple... as in almost black - same color as the skin,
> >only shinier.
>
> Mine weren't that dark- but that might be the difference between
> boiling and roasting.

That was raw, but after cooking they were just as dark.
> >
> >Good news: they taste just like a potato should taste.
>
> Tasted like a damned potato to me, too.<g> With apologies to my
> Minehan and O'Hanlon ancestors- I've never cared much for earth
> apples.
>
> Ever grow/buy purple beans? They turn a bright green when cooked.
> [and taste just like the green and yellows I grow with them]

I've heard of that.

--

Never trust a dog to watch your food.