Vitelotte potatoes – a stunning colour, a distinctive taste.

These delightful vegetables can range from vivid violet to a dark blue, sometimes almost black in colour, and retain their striking colour after cooking.

They have a slight chestnutty flavour, and work well both as chips and in salads, depending on how healthy you want to make your meal! We asked Robbie and Scott how they like to use them.

Scott:Scott Head Chef

“Vitelotte potatoes make great crisps. The thinner they are, the crispier they’ll be – and no need to peel them.”




  1. Wash the potatoes and slice them thinly.
  2. Cover in olive oil on both sides, season and cover with baking paper and bake in a preheated oven (180°C) for 10-12 minutes.
  3. As soon as they start to brown, take them out, sprinkle with some nice strong cheddar crumbles and pop back in until the cheese melts.
  4. Serve immediately.

Robbie Development ChefRobbie:

“With vitelottes, I’d make a fab little warm potato salad with lots of capers, red onions and soft poached egg!”




  1. Boil your potatoes in salted water until tender (usually 15-20 minutes).
  2. Chop a red onion, and add to a bowl with capers and the potatoes.
  3. Poach your egg: crack your egg into a cup. Add a splash of vinegar to a pan of simmering water, then gently swirl the water to create a whirlpool. Tip the egg in white first, and remove with a slotted spoon when cooked.
  4. Add the egg to the salad, drizzle over balsamic vinegar and olive oil and eat!


Images (L-R):
Vitelotte chipsSource. Used under Copyright retained by author.
Vitelotte potato sSource. Used under Copyright retained by author.