Edzell Blue was first recorded in 1915 but it is said to have been bred in the Victorian era. Edzell Blue has an attractive bluish/ purple skin with deepish eyes, contrasting with the snowy white flesh. The skin colour turns to a creamy colour when cooked, and it is best cooked with skin on and boiled or steamed.
N.B. We have a limited supply of this delicious heritage Potato.
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