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The Red Duke of York plant is vigorous with spectacular foliage and larger red skinned tubers. The pale yellow floury flesh is a most wonderful flavour. Red Duke of York was first found in a Dutch crop of Duke of York (Eeresteling) in 1942.
RECOMMENDED COOKING METHODS
Mash - the yellow flesh is attractive and their floury flesh makes a delicious creamy mash.
Bake - the red skins remain when cooked, which is colourful. The floury flesh makes a perfect baker. Remember the butter!
Red Roast Dukes or Hasslebacks - roast them your usual way but keep the skins on, this will enhance the colour on your plate!
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