« back to encyclopedia search results
A 'floury'maincrop potato variety, raised by the Scottish Plant Breeding Station in 1970. the variety has white flesh, and is at its best fried and for making chips.
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.