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Kerrs Pink
A 'floury' potato variety, raised by Mr. J. Henry of Ottawa, late of Brae, Cornhill, Banffshire (now part of Aberdeenshire), in 1907. It was originally known as 'Henry's Seedling'. It was commercially launched by Mr. Kerr, who introduced them under their present name in 1917. the variety has round tubers with light- pink skin and creamy flesh. Kerrs Pink are at their best boiled, mashed or roasted; and also make good chips & wedges (cooked from raw in deep-fat oil).
The variety has been particularly recommended by Mr. George A. Davidson as producing "the best you'll ever taste" Roast Tattie (using left over boiled potatoes).
He also points out that the variety has two disadvantages for modern lifestyle -
1. Deep Eyes.
2. When being boiled they need careful attention to avoid being over-boiled (he prods them, and strains them whilst they still have a 'bone' in them.
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.
The variety has been particularly recommended by Mr. George A. Davidson as producing "the best you'll ever taste" Roast Tattie (using left over boiled potatoes).
He also points out that the variety has two disadvantages for modern lifestyle -
1. Deep Eyes.
2. When being boiled they need careful attention to avoid being over-boiled (he prods them, and strains them whilst they still have a 'bone' in them.
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.
