High resistance to cooking, suitable to be boiled, smashed, fried or eaten in salad. Yellow skin, yellow flesh.
Potato variety resistant to cooking, best eaten fresh, boiled and in salad. Yellow skin, yellow flesh, big, oval shape.
Not resistant to cooking, neutral taste, best eaten fresh. Yellow skin, light yellow flesh, very big, oval shape.
Variety of yellow flesh potato with yellow skin and a medium-sized, oval shape. Its firm flesh makes it suitable for boiling and baking.