'Vitelotte', also called Vitelotte noire, Négresse[1]: 150  or Truffe de Chine,[2] is a gourmet French variety of blue-violet potato.

The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids.

In a source from 1817, six varieties of potato are listed as available at the market of Les Halles; among them are both vitelotte and violette ("violet").

[6]: 508  A treatise on agriculture published in 1863 lists five possible colours for the vitelotte: white, yellow, pink, red and violet.

[7] In 1873 Alexandre Dumas wrote in his Grand dictionnaire de cuisine:[8]: 847 "... the best of all are unquestionably the violet [ones], preferable even to the red [ones], [and] known in Paris by the name of Vitelottes'".