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A 'floury' maincrop potato variety, raised by R.J. Mansholt in Holland in 1979. It has red-skinned tubers and creamy flesh. Romano's are a good all-round potato, but at their best when baked, shallow-fried, mashed, roasted or used to make chips - simply being boiled or 'holding-up' for salad use, is their weakness.

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