What they are A heritage first-early potato variety dating back to 1942. It’s known for its striking deep red skin and pale yellow, floury flesh. It’s regarded as a flavour-forward all-rounder, especially good boiled or in salads. Key characteristics Skin: deep red; Flesh: creamy yellow Texture: dry/mealy (great for baking, roasting, mash, and salads) Culinary uses: versatile—boil, roast, bake, mash, chip, or salad potatoes Recognition: has received the RHS Award of Garden Merit (AGM) in some listings. Growing (quick guide) Type: First Early Planting window: typically planted late winter to early spring in many places; harvest often in early summer (about 10–12 weeks from planting, depending on climate). Spacing/depth: about 10 cm deep and 30–40 cm apart in rows, with 60 cm between rows as a common guideline; earth up as shoots appear to form tubers and protect against frost.
