This is the flouriest of the floury potatoes. Its pale cream coloured flesh is encased in a rough, dark brown skin to protect it. Suitable for boiling, steaming or chipping, the dry texture makes them a difficult to roast but excellent to steam.
Harvested in September-October but available all year round.
Storage : Perforated plastic bags and paper bags offer the best environment for extending shelf-life.
Tips: The iron in a potato can be as much as that found in a slice of roast beef, so if you are a vegetarian, don't forget to make potatoes an integral part of your diet.