A French cuisine classic, although it may have been known as Asparges. The tubers are long, with a white skin and yellow flesh. It has fewer knobbly bits than Pink Fir Apple but the same waxy texture.

Cooking Hints

The flavour is excellent, sometimes described at "nutty". Cook whole with skins on and use as a salad or boiling potato, hot or cold, sliced or diced or cook with the skins on, then peel and mash with large quantities of butter, as done in the French Michelin restaurants.