| Description |
Bred in 2009 by the Plant and Food team at Lincoln, Purple Heart has the larger oval shape and smooth skin of a modern variety but the intense inky skin and dense mottled purple flesh of some Maori potato varieties.
A smooth skin makes it easy to scrub and bake so you don’t lose any of those antioxidants by peeling. It also keeps its purple colour when cooked making it attractive in salads or wedges. The flesh is dense so it holds its shape when cooked.
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