Adirondack Red Potato

Adirondack red potato is a potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong and released in 2004.

The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. They are described as "Early- to mid-season, medium- to high-yielding variety. Dark green decumbent to spreading vines bear oblong to long, slightly flattened, purplish-red-skinned tubers with shallow eyes and pink to red flesh.

It will not gray after boiling and will remain firm for salads. Color will fade to a lovely shade of pink when mashed and a darker shade when roasted

Adirondack red potato is very good boiled, good for potato salads and mashed; excellent pan-fried and roasted. Baked, they will be moist.

Adirondack red potato is high in antioxidants, especially the skin.

Read more at Wikipedia.
Recipes using Adirondack red potato see Here and Here.