These potatoes are characterised not only by their colour, but also by their elongated shape, their small size and the very floury consistency of their flesh. It is the characteristic purple colour of these potatoes that makes them particularly interesting in terms of their properties, and has earned them the nickname of "healthy" potato. These tubers, in fact, are especially rich in antioxidant substances that protect us from the risks of cancer, strokes and heart disease. In order to fully enjoy the benefits of these potatoes it is best to boil them, and avoid frying them.
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