Viking Purple Seed Potatoes – Purple-Skinned Gourmet Favorite

A striking variety with deep purple skin splashed with pink and creamy white flesh. Viking Purple produces smooth, round to oval potatoes with excellent flavor and a moist, creamy texture. Great for roasting, mashing, and baking. Early–midseason maturity.

Viking Purple is a beautiful and versatile potato known for its purple skin with rosy pink streaks and swirls. Inside, the flesh is bright white, smooth, and creamy when cooked. This variety offers impressive yields and handles diverse growing conditions well — a favorite for both home gardens and market display because of its eye-catching color.

Tubers are typically round to oval and have shallow eyes, making them easy to clean and prep in the kitchen. Flavor is rich and slightly sweet with a moist, creamy texture.

✔️ Variety Features

• Gorgeous purple skin with pink marbling
• Bright white flesh
• Round to oval tubers with shallow eyes
• Moist, creamy texture and excellent flavor
• Early–midseason harvest window
• Excellent yields and good storage

📍 Where Viking Purple Grows Best

Viking Purple is adaptable and performs well in:

• Northern and Midwest climates
• Loam or sandy loam soils
• Raised beds and garden plots
• Slightly acidic soil pH (5.0–6.5)

Known for doing well in:

• Heavier soils compared with many gourmet types
• Regions with cool nights and warm days

Avoid waterlogged soil to prevent rot.

🌱 When to Plant

Plant when soil temps reach 45–50°F and soil can be worked.

• Cold climates: 2–3 weeks before last frost
• Mild climates: early spring
• Warm climates: late winter to early spring

Planting spacing:

• Depth: 3–4 inches
• Spacing: 10–12 inches apart
• Rows: 30–36 inches apart

Hill plants as they grow to boost yield and prevent greening.

📏 Days to Maturity

Approximately 80–95 days (early to midseason)

🍽️ Kitchen Use – Menu Idea

Crispy-Skinned Viking Purple Smash Potatoes

This variety’s colorful skins really shine in crispy dishes.

• Boil whole potatoes until just tender
• Place on baking sheet and gently “smash” each one
• Drizzle with olive oil
• Add garlic, salt, pepper, and rosemary
• Roast at 425°F until edges are crispy

Finish with:

• Sea salt
• Parmesan
• Or sour cream and chives

Also excellent for:

• Mashed potatoes
• Colorful roasted potato medleys
• Potato soup
• Baked potatoes with edible purple skins