The new Peter Wilcox is a potato for New York Fashion Week, cloaked in deep purple and lined in gold. It's as appealing to the palate as it is on the plate, beautifully textured, firm but not waxy, whether roasted, boiled or sliced into wedges and fried, with a full, earthy flavor that hints of hazelnuts.

It was developed by researchers in Maryland and Maine and named for a professor at Loyola University in Baltimore. Cooking fades the inside color a bit. For best effect, use these potatoes with the skin on.

Healthway Farms in Highland, N.Y., sells Peter Wilcox potatoes.

SOURCE: Tony Cenicola/The New York Times