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'All Blue' Potatoes |
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| Sub-Category: |
Main Season
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| Sub-Category 2: |
| | Description: |
Mid-season. Smooth, oblong, medium-size, deep-blue to almost purple skin and brilliant purple, moist, firm flesh with slightly grainy texture. Excellent storage. Resistant to scab.
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| Days To Maturity: |
70-90
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| Seed Sources: |
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| Rating Summary |
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Overall: (4.0 Stars)
Taste: (3.5 Stars)
Yield: (3.9 Stars)
Ease/Reliability: (3.6 Stars) |
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| Reviews |
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Login to share your Review of All Blue.
Number of Reviews: 11
KEY: O=Overall Rating, T=Taste, Y=Yield, E=Ease
Reviewed on 01/22/2012 by
macinator
- An experienced gardener
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 Overall
Taste
Yield
Ease
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Trumbull, Ohio, United States
Frost Free Season: 163 - 183 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| 2010 was the first time I grew this variety. Yield was low, but only had 2.5 lbs. of seed....appearance was that of a perfect oblong petite dark blue potato. Flavor was OK but not my favorite (Purple Viking is). However, this was grown on the low end of the field and yield may have been better in a bit higher and drier section. No problem with disease or insects. |
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Reviewed on 12/28/2011 by
skiman
- An experienced gardener
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Overall
Taste
 Yield
Ease
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Franklin, New York, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| There is no way that All Blue is a mid-season potato. All Blue is a true late-season variety. It requires at least a full 120 days to reach maturity and if it had more time All Blue will take that too. Of course, if one is seeking small tubers, Size B or smaller, then, yes, killing them at mid-season will suit you. When left to grow to full maturity, All Blue will produce large cylindrical tubers, including chef-size. |
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Reviewed on 11/25/2009 by
Steven
- An experienced gardener
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Overall
Taste
Yield
Ease
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Monroe, New York, United States
Frost Free Season: 163 - 183 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: 6 to 8 hours per day
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| Very easy to grow, great yields with little work, just not wild about the taste (tried them mashed and baked). Friends will be hesitant to eat them because of color. |
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Reviewed on 08/22/2009 by
YorkerJenny
- An intermediate gardener
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Overall
Taste
Yield
Ease
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Onondaga, New York, United States
Frost Free Season: 123 - 143 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| If I'm not blind, this is purple potato. The only "blue" about it, when I broil to make mashed potatoes, the water turns to blue.
It's a crazy potato. They have so many eyes, so many plants and many potatoes. I planted 5pd, harvested 28pd by now, and I still have more in the garden. The plants are about double size tall compare to superior and russet norkotah. Very resistant to late blight. Some potatoes are very big and oblong shape, some of them small and round shape. The problem with this variety is, the potatoes are mostly very very far from center/stem. More than 1 feet, easy to miss some potatoes. The connections between stem and potatoes are thicker and color is light purple. I was counting them and potatoes, to check if I missed any potato. I have to admit, I digged deep and wide, but there were potatoes I couldn't find.
It doesn't have any special taste when I fried. they look interesting with purple color. I think when I mashed, its taste was better.
It also gave me so many uneadible size potato, I'll use them as seeds for next year. We have too much rain here, maybe that's why, those potatoes couldn't grow. I got the seeds from americanseedco.com I think it's one of the best kept secret on the internet.
2010 update: a lot less rain and hot weather, so I sowed 1 pd, I got 43pd! |
| | | 2 of 2 gardeners found this review helpful.
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Reviewed on 01/07/2008 by
MATERGIRL
- An intermediate gardener
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Overall
Taste
Yield
Ease
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York, Pennsylvania, United States
Frost Free Season: 123 - 143 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| Grew in 2007 for first time. No Colorado Potato Beetles this year for some reason. Very nice plants - grew in a row and hilled them up once and watered during drought. Nice harvest of small, oblong, all blue potatoes. Very "potatoey" taste that we liked a lot. The only problem for my is that they are small and hard to peel. It's fine to eat the cooked peel of course, but it can be very papery. They keep well. A great potato if you don't mind small potatoes. |
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Reviewed on 06/27/2007 by
Jeanie
- An intermediate gardener
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Overall
Taste
Yield
Ease
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Dane, Wisconsin, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| Grew it for the first time last year. Got huge tubers that were so firm I almost couldn't cut through them. They took longer to cook than my other varieties; found out early that they either had to go into a seperate pan or go in earlier when trying to cook up a mixed color dish.
Great keeping qualities. Color was great for mixed color fries and chips. |
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Reviewed on 05/30/2006 by
pajohnso
- An experienced gardener
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Overall
Taste
Yield
Ease
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Marquette, Michigan, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: More than 8 hours per day
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| My kids love this variety. Mostly because of the color. DOesn't make very appeitizing mashed potatoes but fry them up in a pan and they hold their color pretty well. This is a variety I grow every year. |
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Reviewed on 12/28/2005 by
Miss_Mudcat
- An intermediate gardener
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Overall
Taste
Yield
Ease
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Indiana, United States
Frost Free Season: 163 - 183 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: 6 to 8 hours per day
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| I loved this potato! I love most potatoes, and I love colorful food; so I'm a little biased here! It is beautiful to look at and yummy to eat. (I boiled them for 15 minutes, dumped the water and added butter.) The tubers I grew were somewhat small, but I think we ate them all before they had the chance to fully develop. I will certainly grow these again. |
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Reviewed on 03/19/2005 by
skiman
- An experienced gardener
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Overall
Taste
Yield
Ease
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Franklin, New York, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| Recent genetic research indicates that the All Blue variety has over the years acquired a multitude of synonyms. This is an old problem. In the nineteenth and early twentieth centuries, multiple synonyms for common varieties drove growers, buyers, and consumers crazy with confusion over how to determine just what they were buying. Rules were put in place to prohibit synonyms on commercial varieties. All Blue has always been a minor variety, or a "garden variety" as defined by the Canadians, i.e. it is grown in small volumes having no commercial impact in the marketplace. As such it did not fall under the synonymity rules. All Blue is now expanding its market share and the problem is arising again, primarily in Canada and the Pacific Northwest. Perhaps this will serve to clarify the situation. In Europe, the U.K. and Scandinavia, and perhaps most of the non-North American world, All Blue is known as Congo. It is highly likely that Blue Congo and Congo Blue are the same as Congo. In Canada, in addition to All Blue, it is known variously as British Columbia Blue, River John Blue, Sharon's Blue, Nova Scotia Blue, McIntosh Black and Himalayan Black. Washington State University reports that All Blue is also listed as Russian Blue, Black Russian, Davis Purple, Eureka Purple, Fenton Blue, Purple Mountain and Shaw #7. In some areas, it is also called Blue Marker or Purple Marker because it was once used planted in a single row to demark the boundary between white-fleshed varieties. If that is not confusing enough, there are apparently two varieties in Europe being called Congo. The one we are interested in has light-blue flowers, the other white. |
| | | 1 of 1 gardener found this review helpful.
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Reviewed on 12/28/2004 by
skiman
- An experienced gardener
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Overall
Taste
Yield
Ease
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Franklin, New York, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| All Blue is an old variety sometimes said to be from Peru, South America, but it is more likely that it is a late-nineteenth century variety originating in the UK or the US. It is a late season variety. If you want large tubers let them grow well into the fall. It is quite drought tolerant, with large robust plants. Tubers are oblong to long, though the small ones are roundish. Dr. Salaman has described the tubers as \'perfect cylindricals\'. The defining characteristic is the white vascular ring. It is the most widely grown blue-skinned, blue/purple-fleshed variety in North America, Europe, Scandinavia, the UK, Australia & Tasmania, and perhaps the world. Texture is relatively mealy and dry (specific gravity 1.070). It is suitable for boiling, mashing and salads. It bakes fairly well. Terra Chip uses it to make its famous blue potato chips. |
| | | 1 of 1 gardener found this review helpful.
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Reviewed on 11/10/2004 by
russell
- An experienced gardener
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Overall
Taste
Yield
Ease
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Ontario, New York, United States
Frost Free Season: 163 - 183 days
Soil Texture: Loam
Garden Size: Small - Less than 400 square feet (20' x 20')
Sun Exposure: 6 to 8 hours per day
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| Tuber shape and size better than purple paruvian, with better flavor. Great curiosity/conversation when served to family and friends. |
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