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Truffle / Vitelotte Potato

A type of 'floury' potato (Solanum tuberosum), resembling a black truffle in appearance.

They are an ancient variety, and still popular in Peru, where they originated.

They amusingly retain their dark violet colour when cooked, and are at their best steamed or boiled, mashed, roasted or in salads - but make poor 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.

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Truffle Potatoes
Truffle Potatoes