Vitelotte Potato

Immediately recognizable by its spectacular inky-purple flesh, the Vitelotte is extremely rich in anthocyanins. Its dense and particularly mealy texture absorbs water quickly. Technically complex to work into a puree (it quickly becomes gluey if its starch is mishandled), it excels in the creation of crispy chips, gnocchi, or transparent tuiles. The addition of a few drops of vinegar (pH modification) revives its purple pigment during cooking.