Paisley Purple Brings Color, Flavor, and New Opportunities for Growers
A potato with a bright purple color is attracting interest from farmers, chefs and consumers in Minnesota. Paisley Purple, developed through the University of Minnesota’s potato breeding program, stands out because of its unusual color, attractive appearance and good flavor according to an article posted by Rick Moore at the University of Minnesota.
Laura Shannon, associate professor in the Department of Horticultural Science at the University of Minnesota, continues the potato breeding work connected to Paisley Purple.
She received samples of the potato from Christian Thill, who previously led the university’s potato research program. Shannon saw potential in the variety and continued studying its qualities and possible uses.
The potato was first developed several years ago by Thill and his research team. One of the main qualities that interested researchers was its ability to retain its purple color after cooking. This makes it useful for meals where appearance is important. The potato has also shown promise for producing colorful potato chips.
When Shannon joined the University of Minnesota in 2017 and took responsibility for the potato breeding program, she inherited Thill’s samples. At the time, there was not much information available about the variety. However, its color and other qualities encouraged Shannon to continue the research.
Shannon also contacted potato growers throughout Minnesota to learn whether they were interested in producing Paisley Purple. The conversations showed that some growers liked the potato as food but were not ready to produce it on a large commercial scale. This feedback helped researchers consider a smaller local market for the variety.
“We have been trying to build a production pipeline, and we think that its future is probably with organic farmers [for farmers markets] and local restaurants.”
Local food systems may provide a suitable market for Paisley Purple. Small farms and farmers market growers can offer specialty crops that are not always found in large grocery stores. Restaurants can also use unusual ingredients to create dishes that attract customers.
“They’re delicious and they’re pretty and we’re hoping that people who want them can get them from farmers market growers.”
The potato is already being grown and served in several locations around the Twin Cities. Alma restaurant and chef Maggie Whelan have used Paisley Purple. Tha Cha and his sister grow the variety on their farm in Rosemount. The Student Organic Farm at the University of Minnesota’s St. Paul campus also grows it, and the Minnesota Landscape Arboretum has produced the potato.
The Story Behind Paisley Purple
The potato’s name reflects both its appearance and its connection to Minnesota. Shannon wanted a name that would give the variety a local identity. She considered calling it Purple Rain, but that name was already being used by potato breeders in Europe.
The name Paisley Purple became a better fit. The potato has a rich purple color with yellowish swirls and streaks. Its appearance can change depending on the size of the tuber. Smaller potatoes are often mostly purple, while larger ones may have purple and white areas.
Another important feature is that the color remains after cooking. This gives the potato an eye-catching appearance in prepared dishes. Its combination of color and flavor makes it interesting for chefs and customers looking for something different.
Potato breeding has similarities to the development of other well-known crops. Minnesota’s Honeycrisp apple is a familiar example of a crop developed through university research. New varieties can take years of testing before they reach growers and consumers.
Shannon describes Paisley Purple as “like Honeycrisp, but for potatoes.”
Paisley Purple is not expected to become a major crop on the scale of Honeycrisp apples. Instead, its strongest opportunity may be in local food markets. Farmers can grow specialty potatoes for direct sales, while restaurants can use them in dishes where color and flavor are important.
During the fall season, consumers looking for Paisley Purple may find it through the St. Paul Farmers Market or the Student Organic Farm market.
More Potato Varieties Under Study
The University of Minnesota continues to develop and test many other potato varieties. Paisley Purple is only one example of the work being done through the university’s potato breeding program.
Researchers typically evaluate about 20,000 potato varieties in a year. They examine many different traits, including flavor, appearance, yield, disease resistance, and performance under different growing conditions.
One promising potato is currently identified as MN19AF6945-003. The potato is round, yellow, and dense, and can produce high yields. Researchers also find that it has resistance to bruising and some diseases.
MN19AF6945-003 performs well in soups and has also been tested as a French fry. A chef at George & the Dragon in South Minneapolis used samples to make test fries and evaluate their cooking qualities.
If the potato continues to perform well, it may eventually receive an official name. Its name could connect to Minnesota or follow a completely different theme.
The development of Paisley Purple and other new potatoes shows how university research can create new possibilities for agriculture. Not every variety becomes a large commercial crop. Some can find success in smaller markets where unique color, flavor and quality give farmers and food businesses new ways to connect with customers.
Photo Credit: University of Minnesota