How to Grow All Blue Potato
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All Blue Potato
Solanum tuberosum 'All Blue'
vegetableAll Blue is a heirloom potato variety known for its striking deep blue-purple skin and flesh throughout. This mid-season potato is prized for both its unique appearance and creamy, nutty flavor. It's particularly valued by gardeners and chefs seeking distinctive, eye-catching potatoes.
When should you plant All Blue Potato in your zone?
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Example All Blue Potato timeline · Pittsburgh, PA (Zone 6b)
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Plant All Blue Potato
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest All Blue Potato
Around Jun 26≈ 70 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact All Blue Potato dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 2-8; prefers cooler climates
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Seed Potato Preparation
1-2 weeks before plantingSeed potatoes are cut into pieces (2 oz each) or planted whole if small, with 2-3 eyes per piece. Cut surfaces are allowed to callus for 1-2 days before planting.
Use certified disease-free seed potatoes. Store in cool, humid conditions before planting. Plant in early spring when soil is workable.
Sprouting & Emergence
3-4 weeksSeed potatoes develop sprouts underground, then shoots push through soil surface. First leaves unfurl, typically 2-3 weeks after planting.
Ensure soil temperature is 40°F or warmer. Keep soil consistently moist. Watch for early blight on emerging foliage in humid conditions.
Vegetative Growth
4-6 weeksRapid foliage development with compound leaves emerging. Plants grow 12-18 inches tall. Stems become sturdy and bushy, with flowering buds forming.
Hill soil around base of plants 2-3 times during this stage to cover exposed tubers and promote lateral tuber development. Maintain consistent watering. Monitor for pests.
Flowering & Tuber Bulking
3-4 weeksSmall purple-blue flowers appear in clusters. Underground, tubers rapidly enlarge and fill out. Foliage remains green and vigorous.
Increase watering during this critical phase—tubers need consistent moisture for size and quality. Fertilize with balanced or slightly higher phosphorus fertilizer. Avoid disturbing soil to prevent damaging developing tubers.
Maturity & Harvest Readiness
2-3 weeksFoliage yellows and dies back as plants mature. Tubers reach full size and skin thickens and hardens (sets). Skin becomes deeper blue-purple.
Reduce watering once foliage begins yellowing to allow skin to cure and toughen. Stop nitrogen fertilizer. Once vines completely die back, potatoes are ready to harvest. Avoid harvesting during rain.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick eggs and larvae. Use row covers on young plants. Apply neem oil or spinosad. Introduce beneficial predators. Rotate crops yearly.
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Spray with water to dislodge. Use insecticidal soap. Release ladybugs. Avoid excess nitrogen fertilizer that promotes soft growth.
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Hill soil to keep tubers buried. Harvest promptly at maturity. Store in cool, dark conditions. Use pheromone traps to monitor.
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Remove lower leaves as they age. Ensure good air circulation. Water only at soil level, not on foliage. Apply copper or sulfur fungicide as preventive. Mulch to prevent soil splash.
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Avoid overhead watering. Remove affected plant parts immediately. Apply copper or Bacillus-based fungicides. Plant resistant varieties. Ensure good drainage and air flow.
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Crop rotation (avoid potatoes in same location for 3+ years). Avoid planting in recently sod-converted land. Trap crops (carrots, beets) can attract wireworms.
Uses
Roasting & Baking
CulinaryAll Blue potatoes hold their shape beautifully when roasted or baked due to their waxy texture and naturally nutty, slightly earthy flavor. Their striking blue color makes them especially attractive in gourmet presentations. [source]
Salads & Cold Dishes
CulinaryThe creamy texture and natural sweetness of All Blue make them ideal for potato salads, cold preparations, and even mashed potatoes. Their color provides visual interest in composed dishes. [source]
Gourmet Cooking
CulinaryChefs prize All Blue for fine dining applications, including gratins, purées, and specialty preparations where both flavor and striking appearance matter. [source]
Antioxidant Content
MedicinalThe blue-purple pigmentation in All Blue potatoes comes from anthocyanins, powerful antioxidants linked to reduced inflammation and improved cardiovascular health. [source]
Natural Dye Source
HouseholdThe deep blue pigment in All Blue potatoes has been used to create natural dyes for textiles and crafts, offering an eco-friendly alternative to synthetic dyes. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
All Blue potatoes are ready to harvest 70-90 days after planting, once foliage yellows and dies back. For new potatoes (waxy, creamy texture), harvest 2-3 weeks after flowering when plants still have green foliage. For full-size mature tubers, wait until vines completely die back and soil has dried somewhat. Dig carefully with a garden fork, starting 8-12 inches away from the plant base to avoid spearing tubers. Harvest on a dry day if possible. Brush off excess soil but don't wash before storage. Handle gently to avoid bruising.
Fun Facts
- 🌱 All Blue is believed to have originated in South America (likely Peru or Chile) where potatoes were first domesticated, and it's one of the oldest known potato varieties still widely cultivated.
- 🌱 The entire potato—skin and flesh—remains blue-purple even after cooking, making it a dramatic addition to holiday dinners and special meals; the color intensity deepens slightly when cooked.
- 🌱 All Blue potatoes are sometimes called 'blue potatoes' or 'purple potatoes' and have gained popularity among gardeners and chefs seeking heirloom varieties with unique colors and authentic flavor compared to modern commodity potatoes.
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