This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A 'waxy' potato variety, with yellow flesh. We see most of them in Britain imported from Cyrus and Egypt (as new potatoes). They are excellent boiled or steamed - although not having quite the flavour of early Jersey Royal's. They are one of the best potatoes for gratins (such as Dauphinoise) and are good used for 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.

Reviews / Comments

Not yet reviewed

Be the first to add a review