Everyone always asks me how I make my blue french fries. They look amazing and the taste is even better. Well, the answer is simple. I start with an organic blue potato. A lot of people (well, maybe not a lot) choose to make blue french fries with food dyes, as you will see HERE.
But I think we can all agree it makes more sense to use a food that is made naturally blue by Mother Nature.
Such is the case with my blue potato of choice, sometimes called the “Blue Swede.” It came to the United States recently by way of eastern Europe.The blue color of the potato is made by a natural antioxidant substance in the potato called anthocyanin. This is the same substance that gives blueberries, grapes, blackberries and other fruits their bluish colors.
It should noted that although the Blue Swede is said to have come to the U.S. via Europe, its actual origin is the Andean regions of South America. Remember, there were no potatoes in Europe until after European explorers crossed the Atlantic, starting in 1492. They eventually returned with potatoes from the New World.
Another good thing about the blue potato is that they are highly resistant to blight. According to a study done by the University of Newcastle Upon Tyne, blue potatoes may not only be resistant to potato blight, but actually immune. Think of it as Mother Natures natural genetic engineering.
That means for those of you who like to garden but are averse to applying chemicals to your vegetables, the blue potato is not likely to give you any trouble.
The blue potatoes I grew last summer are also remarkably resilient in terms of storage. Here it is the first week of February, and I still have more than a bushel of blue potatoes. Not a single one of them has rotted. In fact, every last one of them seems as firm and fresh as when I dug them up last fall.
Blue potatoes (there are some 20 varieties) are generally smaller than the most common varieties of red or whites. They also have a thick, rugged skin, which probably is part of the reason they preserve so well. But they are as easy to peel as the more thin-skinned variety, in my opinion.
To make a vibrant blue french fry, I peel the potatoes, cut them up and then soak them in hot tap water for about 10 minutes. After I dry them, I use a shallow pan with about an inch of the lightest kind of olive oil I can find. So they are deep fried in a sense, but this is not like the full-immersion deep fry method.
Using a very light olive oil really brings out the bright blue color, as you can see in the photo accompanying this story.
So it’s not rocket science to make te perfect blue french fry. Just buy or grow some blue potatoes, peel them, soak them, cut them up into french fry shape and fry them in super-light olive oil. That’s it.
More Minnesota Gardening Tips: MOTHER MINNESOTA
For very strange happenings in Minnesota, see: MINNESOTA PARANORMALA