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A 'floury' potato variety, with medium-sized oval tubers, with cream-coloured skin - often with red flecks. They are particularly popular in the U.S.A. and at their best when baked, but also good shallow-fried and hold up well for use in salads.
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.