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Di Vernon

A 'waxy' potato type, visibly distinguished by purple/blue blotches on its skin. It was developed by Mr. A. Finlay of Auchtermuchty in 1922. It's excellent when used for salads and gratins, but not suitable for making 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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