By Scout Nelson
The University of Minnesota’s Paisley Purple potato is gaining attention for its deep purple color, unusual appearance and good flavor. While it may not become as common as the Idaho russet potato, the variety is finding interest among local farmers, chefs and consumers.
Laura Shannon, associate professor in the Department of Horticultural Science at the University of Minnesota, continues the potato breeding work that led to Paisley Purple. She inherited the potato samples from Christian Thill, who previously led the University’s potato lab. Shannon continues developing the variety and is helping create a path for growers and consumers to access it.
Paisley Purple has an interesting history. Thill and his research group first developed the potato several years ago. They were interested in its ability to keep its purple color after cooking. The potato also works well for making colorful potato chips.
When Shannon joined the University of Minnesota in 2017 and took over the potato breeding program, she inherited Thill’s samples. There was limited information about the potato, but she saw enough potential to continue studying and breeding it.
Shannon also spoke with potato growers across Minnesota to learn about their interest in the variety. Some growers liked the potato but were more interested in eating it than growing it on a large scale. This helped shape the possible future of Paisley Purple.
“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.”
The potato may have a strong place in local food markets rather than large commercial production. Small farms, farmers, markets, and restaurants can offer consumers a way to try unusual crops that may not be available in large grocery stores.
“They’re delicious and they’re pretty and we’re hoping that people who want them can get them from farmers market growers.”
Paisley Purple is already appearing in parts of the Twin Cities area. Alma restaurant and chef Maggie Whelan have served the potato. Tha Cha and his sister grow it on their farm in Rosemount, while the Student Organic Farm on the St. Paul campus also produces it. The Minnesota Landscape Arboretum has grown the potatoes as well.
The Story Behind the Name
The name Paisley Purple connects the potato to Minnesota while also describing its appearance. Potato breeders often name new varieties after places or ideas connected to their home region.
Shannon wanted to give the new potato a name that felt connected to Minnesota. She considered the name Purple Rain, but that name was already used by potato breeders in Europe.
The final name, Paisley Purple, fits the potato’s appearance. The tubers have a rich purple color with yellowish swirls and streaks. Their size can also affect their appearance.
Smaller Paisley Purple potatoes are often solid purple. Larger potatoes can show both purple and white areas. Another useful feature is that the color remains after cooking, giving meals a bright and unusual look.
Potato breeding shares some similarities with apple breeding. Minnesota is well known for the Honeycrisp apple, which was developed through a university breeding program. Shannon uses that familiar example to explain the work involved in creating new potato varieties.
She describes the concept as “like Honeycrisp, but for potatoes.”
Paisley Purple is not expected to become a large global crop like Honeycrisp has become apples. Instead, its future may be strongest in local food systems where consumers value unique crops, and farmers can sell directly to customers.
People looking for Paisley Purple during the fall season may find it through the St. Paul Farmers Market or the Student Organic Farm market.
More Potatoes Are Being Developed
Paisley Purple is only one of many potatoes being studied at the University of Minnesota. Potato breeding programs test thousands of plants to find varieties with useful traits.
The University’s potato breeding program evaluates about 20,000 varieties in a typical year. Researchers look at many characteristics, including flavor, appearance, yield, disease resistance, and how well potatoes handle different growing conditions.
One promising potato in the program is currently known as MN19AF6945-003. It is round, yellow, and dense and produces high yields. It also shows resistance to bruising and disease.
The potato 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.
Like Paisley Purple, this potato may eventually receive a name if it continues to perform well. Its future name could follow a familiar Minnesota theme or take a completely different direction.
The development of potatoes such as Paisley Purple shows how university research can create new choices for farmers, chefs, and consumers. While some varieties become widely grown, others may find success in smaller markets where their special qualities make them valuable.
Photo Credit: University of Minnesota
Categories: Minnesota, General