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Masquerade potatoes are a medium size, yellow-fleshed potato with purple and gold skin. The dominant skin color is purple, while the lighter gold coloring surrounds the potatoes "eyes". The potatoes are roughly the size of a Yukon Gold or new potato, with firm, dense flesh and creamy, buttery flavor. The rich, purple and gold coloring is only skin deep, but the skin is also thin, making them suitable for cooking whole.
Masquerade potato season is short, they are available in winter.
The Masquerade potato is a variety of Solanum tuberosum that was developed by the potato breeding program at Colorado State University’s San Luis Research Center. This uniquely bicolored potato is the natural result of crossing two older varieties, yielding what looks like a small Yukon gold wearing a purple mask, hence the name. Previously named the Laker Baker by Weiser family Farms as an ode to the city’s NBA team, the Masquerade potato has also been known as Pinto potato or Zebra Striped potato.
Potatoes are a good source of Vitamin C and potassium.
Masquerade potatoes are quick cooking and incredibly versatile. They can be roasted, baked, boiled, mashed, steamed, fried or sauteed. To maintain the stunning effect of their unique coloration, keep them whole with the skin on and simply bake with drizzle of oil and salt. Store at room temperature until ready to use.
When yellow/purple skinned potatoes were first introduced to the market around 2010, Weiser Family Farms of Bakersfield, CA were among the first in their cultivation. They were first called Zebra potatoes and then pomme de terre "Laker Baker” the following year, and later renamed Pinto potatoes the season after that. The history of colorful marketing has seemingly ended on the name Masquerade.