Pear Shaped with russet skin and mealy light yellow flesh. A late season floury potato.
Cooking Tips: Golden Wonders are best steamed or par-boiled for roasting. Also make excellent bakers.
Rooster
Firm oval shape potato with distinguishing red skin and
yellow flesh. A very versatile potato.
Cooking Tips: Roosters are best boiled, baked, roasted or
chipped.
Kerrs Pink
Irregular round shape with distinctive pink skin, deep eyes and floury white flesh.
Cooking Tips: Pinks are best boiled or baked. They also make good chips.
Queens
Oval shape, pale skin with shallow, pink-tinged eyes and floury white flesh.
Cooking Tips: Queens or any new potatoes are best cooked by placing them directly into boiling water with a little mint. Queens can also be roasted, baked or chipped.
Most nutrients of potateos reside just below the skin (so be sure to cook him with his jacket zipped up)
