A waxy, finger-shaped, nobly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is good boiled, steamed, in salads and roasted but not recommended for frying or chips. Potatoes are available year-round but they are best during autumn and winter. Unless cooking them immediately, put peeled or cut potatoes into a bowl of water, as the flesh will discolour slightly. To Store: Store potatoes in a cool, dark, dry place with air around them. They will keep for several weeks.
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