£3.00 – £12.00
This variety was first cultivated in the 19th century but suffered a slight dip in popularity which has only been rekindled in the past few decades. A favourite particularly among Michelin starred chefs this French heirloom variety is prized for making a smooth, creamy mash. Being long in shape with a golden skin and a firm, waxy, yellow flesh this variety has a subtle nutty taste that also works well boiled, steamed and wedged.
See our blog for some recipe inspiration!