Description
What they are
A heritage first-early potato variety dating back to 1942. Its known for its striking deep red skin and pale yellow, floury flesh. Its regarded as a flavour-forward all-rounder, especially good boiled or in salads.
Key characteristics
Skin: deep red; Flesh: creamy yellow
Texture: dry/mealy (great for baking, roasting, mash, and salads)
Culinary uses: versatileboil, roast, bake, mash, chip, or salad potatoes
Recognition: has received the RHS Award of Garden Merit (AGM) in some listings.
Growing (quick guide)
Type: First Early
Planting window: typically planted late winter to early spring in many places; harvest often in early summer (about 1012 weeks from planting, depending on climate).
Spacing/depth: about 10 cm deep and 3040 cm apart in rows, with 60 cm between rows as a common guideline; earth up as shoots appear to form tubers and protect against frost.
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