I picked up some red and blue potatoes at the farmer's market yesterday. I asked Ben, the farmer, what was different about the blue potatoes. He said they were less starchy and a little sweeter. He was right. They weren't as sweet as sweet potatoes or as starchy as russet potatoes. I decided to roast them with olive oil, salt, pepper, and fresh rosemary. This would make a delicious side to a summer meal of roasted veggies and a portobello burger.
Murray, 2005, p. 225