Because of their color, blue potatoes add a unique flair to everyday cuisine. In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are.
From a nutritional standpoint, these blue-pigmented heirlooms have multiple bells and whistles. All forms of potatoes are high in carbohydrates and low in protein and fat. However, blue-colored fruits and vegetables, such as blue potatoes, have a particular substance known as anthocyanins. These powerful antioxidants soak up renegade cells called free radicals, which reduces the risk of cardiovascular disease, stroke and cancer. Preparing the potatoes with any other bright-colored vegetable will boost the antioxidant power of the meal even more. Numerous studies have linked anthocyanins with health benefits, reduced inflammation, and improved insulin resistance.