Shetland Black was added to the national collection in 1923 but probably dates from Victorian times when there was a great deal of potato breeding using coloured varieties. The Shetland Black have a netted, very dark blue skin with shallow eyes. The flesh is yellowish with a markedly blue vascular ring. They are very tasty and floury - real crofter fuel.

RECOMMENDED COOKING METHODS

Saute, Bake Roast or Steam - Shetland Black fry really well and the strong blue patterns caused by the distribution of the vascular tissue in different slicing directions could easily be the basis for some creative sautéed potatoes, crisps, etc.