The vitelotte is a black truffle potato of unknown origin. The potato has dark purple, almost black skin and the inside is bright purple. The vitelotte should preferably be cooked with the skin on and be peeled afterwards. The vitelotte has a firm structure with a sweet and nutty taste. It’s an ideal potato for boiling, frying, pureeing, baking and roasting. It can also be used for making chips, plus the potato can be used for mixing through a salad.