A salad and very old late maincrop variety kept going because of its fine flavour and texture. Knobbly pink skinned tubers of butter yellow waxy flesh. The tubers can be rather irregular in shape so it is best cooked whole in its skin. If preferred, remove the skin after cooking. Try making a pan of chips using a single tuber for each chip to impress guests fabulous!
Check out our handy growing guide here.
