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  2. List of potato cultivars - Wikipedia

    en.wikipedia.org/wiki/List_of_potato_cultivars

    This is a list of potato varieties or cultivars. Potato cultivars can have a range of colours due to the accumulation of anthocyanins in the tubers . These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes.

  3. Jersey Royal - Wikipedia

    en.wikipedia.org/wiki/Jersey_Royal

    It had 15 'eyes': points from which new plants sprout. They cut this potato into pieces, which they planted in a côtil (a steeply sloping field) above the Bellozanne valley. One plant produced kidney-shaped potatoes, with a paper-thin skin, which they called the Jersey Royal Fluke. This was later shortened to 'Jersey Royal'. [2]

  4. Best Au Gratin Potatoes? We Rank the House Brands - AOL

    www.aol.com/news/2010-12-06-best-au-gratin...

    Best au gratin potatoes And if money wasn't tight in November, it's tight now, with all the gifts to get. December is not a great month for the college kid's wallet.

  5. Bintje - Wikipedia

    en.wikipedia.org/wiki/Bintje

    Bintje / ˈ b ɪ n tʃ ə / is a middle-early ripening potato variety bred in the Netherlands by the Frisian schoolmaster K.L. de Vries in 1904 from (Munstersen x Fransen) and marketed for the first time in 1910. [1] The name of the potato, a diminutive of Benedict, was borrowed from one of his former students. [2]

  6. Red Pontiac - Wikipedia

    en.wikipedia.org/wiki/Red_Pontiac

    The Red Pontiac (also known as Dakota Chief) is a red-skinned early main crop potato variety originally bred in the United States, [1] and is sold in the United States, Canada, Australia, Marruecos, the Philippines, Venezuela and Uruguay. It arose as a color mutant of the original Pontiac variety in Florida [2] by a J.W. Weston in 1945. [3]

  7. Vitelotte - Wikipedia

    en.wikipedia.org/wiki/Vitelotte

    'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.