I cooked some of the potatoes last night...chef is gone to Austin to help a friend. I cooked them like new potatoes and they purple color stayed even inside. The tasted like...new potatoes but prettier. :)
@Clenram: The book I ordered, The Resilient Gardener, has a whole section dedicated to different types of potatoes and which type is best used for certain recipes. i.e. salads,mashing,hashbrowns,baking etc. I didn't realize how important it is to use the right type of potato.
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