Keep their shape spuds.
In Eastern European cuisine, potatoes are mostly used for salads, dumplings or are simply served boiled as a side(lovely with butter!). That's exactly what our potatoes are best for! This variety has a pleasant yellow coloured flesh and does not fall apart or go into mush when boiling.
What's the difference?
Compared to most local varieties, these ones are definitely smaller. If You are looking for great chips, go with local spuds like Navan or Maris Piper, which are more dry and floury. However, if You are looking for potatoes that keep their shape even when boiled longer, these might suit You better.
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