With a smooth red skin and creamy cream flesh there is little that Robinta can’t do – mash, bake, roast or wedge. We would even recommend boiling as the creamy texture of the flesh holds it’s shape well and doesn’t fall apart easily. This texture along with the strong flavour of this potato means that, when mashing, extra butter, milk, cream or oil doesn’t need to be added as it has a smooth consistency of its own. This makes it a healthier option as the main thing that makes potatoes unhealthy is how we treat them during the cooking process and the fats that we add to them.

See our blog for some recipe inspiration: Cider Infused Fondant Potatoes, Robinta Frittata with Roasted Pepper and Tomato Salsa.

* 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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