Pinto Gold Potatoes

Pinto Gold Potatoes

Solanum tuberosum

Image courtesy Flickr user manual m. v.

Released in 2015, the Pinto Gold Potato was developed at the University of Maine and features a skin pattern of red with white eyes, inspiring the pinto name. The gold refers to the yellow flesh which is buttery and delicious. These high-yield tubers are excellent roasted, steamed, or fried.

Storage:

Potatoes will keep well in a cool dry place for a number of months. Exposure to direct sunlight may turn them green and make them bitter

Preparation:

Scrub with your fingers or a brush under running water. Peel if desired. A moist (waxy) potato, the Adirondack Red Potato is very good boiled and is great for potato salads and pan-frying. It remains firm after cooking, and the color fades to pink when boiled but remains red when roasted.

Taste: Smooth, buttery, and the “tastiest roasting potatoes you could ever have” (Gregory Porter, UMaine).

Nutritional Benefits: Similar to other potatoes and very high in antioxidants, especially the skin.