Great for baking, boiling and very colorful in salads. A tablespoon or two of vinegar in the boiling water will maintain the bright blue color. Not only red skinned, this variety is red on the inside as well. The red to pink flesh of this tuber makes a colorful potato salad and it excellent steamed or boiled. An early potato, all red keeps well in cool, dark storage area.
Yields are heavy, but sizes are all over the place.
It is a dry, almost mealy, and fine tasting white potato. This medium late russet type is an exceptionally long potato with an attractive buff colored skin. You will get some real giants from this one . While it is an excellent baker, it is especially useful for French fries. Resistant to scab and a host of other diseases.