Romano

Maincrop at Potato Day

A high yielding variety with short oval, red tubers and cream flesh. It has a mildly nutty flavour mildly nutty flavour and a soft, dry texture. The skin fades to rusty-beige during cooking and it is best for mashing or boiling.

Cooking - good for :

  • Boiled
  • Mash
  • Resistant to :

  • Dry rot
  • Skin spot
  • Spraing
  • Susceptible to :

  • Leaf roll virus