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King Edward Potato

An excellent all-round 'floury' potato variety. They were first raised in Northumberland in 1902, and originally called 'Fellside Hero' - they introduced commercially under their new name by J. Butler in 1910. The variety is recognisable by having red blotches of its otherwise creamy skin. King Edwards are at their best mashed or roast, their one failing is as a salad potato, as they collapse.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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