« 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. Courses take place in the beautiful Charente in France, and are suitable for beginners upwards - especially those thinking of opening their own restaurant. Small classes.