Blue Moon
Type
All Rounder
Description
Generally, they are medium-sized oval-shaped tubers, although they can also be quite small. They are characterised by their purple skin and deep yellow flesh.
Origins
These do not appear on the European database as Blue Moon. A Google search shows they may be commonly known as Royal Blue. The Royal Blue was created in Holland in 1995.
Uses
They are versatile for any cooking method but come into their own for baking, gnocchi and wedges. With the skin on, they make great wedges, tossed in oil, a seasoning blend and baked until golden.
I Have Used
The wedges were sublime, crispy on the outside but soft, fluffy and flavoursome within. I make my own spice blend, raiding anything in the spice cupboard. Must include paprika, cumin, salt, pepper, garlic and onion powder, chicken stock powder and a little sugar.
I used the Blue Moon for the Christmas lunch roast potatoes last year and will probably use it again this year.
I have also done these steamed and as a mash.
I am working on a potato gnocchi recipe with a truffle mushroom sauce and have been using these. I overcooked the first batch of potatoes and decided to use the skins for potato skins.