|Blue potatoes sliced and ready to be fried for breakfast|
This year, we're growing blue potatoes, all red (also known as cranberry), purple Viking, and French fingerlings. We've harvested all but the fingerlings, which are still growing a little bit. The blue potatoes have outperformed the others once again, which is great because they're my favorite. They're really creamy, and they have the thinnest skin you could want on a potato. We've never peeled them, because you don't need to. They're great in potato salad, mashed potatoes, and fried potatoes. They're small, so you probably wouldn't care to bake them. But blue potatoes have so many great recipe possibilities, I don't mind using another type of potato for baking, like the purple Viking, which is much larger and has a purple skin and snow white flesh.