Purple potatoes (Solanum tuberosum) are deeply pigmented potatoes with purple skin and flesh, an earthy flavor, and a moist, creamy texture. Their distinctive color comes from anthocyanins, the same family of polyphenols responsible for the blue, red, and purple colors of many plant foods. Purple potatoes are particularly rich in these protective pigments and also provide chlorogenic acid, potassium, fiber, and other phytochemicals. Their thin, edible skins and ability to hold their shape during cooking make them especially well suited to roasting, steaming, grilling, potato salads, grain bowls, soups, and colorful side dishes.