A waxy potato originally imported in 1850 and kept solely by British enthusiasts for decades, because of its very fine flavour. The tubers are long and narrow and famously knobbly, often with side growths. The skin is part pink/part white. The flesh is yellow.
Thinly sliced, and gently fried with butter, garlic and onion until potatoes are soft and golden brown.
Pink Fir Apple Potato Salad - the waxy texture makes a perfect salad! Cook potatoes whole, then cool, and then slice. Mix with spring onions, mayonnaise, salt and pepper. Delicious!
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Member of the Northumbria Larder and Farm Retail Association
