Mayan Gold


This variety derives from the indigenous Phureja potatoes of the Andes’ foothills in Peru with Mayan Gold being the mother variety that Mayan Rose, Mayan Twilight and Mayan Scapa were bred from. With a fluffy texture they are all perfect roasting potatoes. If parboiling (which achieves the crispiest results) do so for no longer than 4 minutes as they break up very easily. Drain them and leave to steam dry (they can be prepared the day before). When ready to cook transfer to a tin of hot oil and roast high for an hour, turning halfway, until golden and crispy. Devour immediately (once cool enough to enjoy). You could also try these wedged or crushed and baked.

* Please note: these are not certified seed potatoes. They’re not sprayed with chemicals so will grow if given the chance but we’ve grown them for eating. We recommend planting them in your oven, not in the garden! *

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