These rose red skin wraps around deep yellow flesh is always one of our favorites, maybe because the are the first harvested. They are fabulous boiled or steamed and tossed with butter, salt, and parsley, these will melt in your mouth. They make gorgeous fries (we don’t peel the potatoes) and baked potato chips. So tasty for roasting, for baked wedges and German potato salad! When roasting, we love mixing this potato with German Butterball and Adirondack Red for the color combination as well as for variations of flavor and textures. While we scrub our potatoes, and cut the spots out, we nearly always leave the skins on.
Sold as a 2 pound bag.