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As waxy potatoes, they have a firm interior that holds up well to boiling or roasting. While they’re not great for mashing (that dense creaminess will quickly become gummy when overworked), ...
Waxy potato starch, when gelatinized, has a clearer film, a stickier paste and retrogradates (thickening of starch film or paste during storage) less compared to regular potato starch. Waxy potato starch derivatives are used in textile sizing and food applications. Two types of potato plant varieties are developed using different methods: one ...
Belle de Fontenay is a small fingerling potato variety with yellow skin and yellow flesh. [1] This heirloom variety was released in France in 1885. [2] This variety has a firm, waxy texture and is suitable for salads and soup. [3] This variety has a long shaped tuber with a shallow eye depth and smooth skin.
It is a versatile, fairly waxy variety which is firm and holds its shape, and is useful for all methods of cooking, from roasting to mashing and salads. It is immune to potato wart and it is resistant to skin spot. It has good resistance to PVY, tuber late blight and blackleg. It also has moderate resistance to PVA, PVX and fusarium dry rot.
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The Bamberg potato (German: Bamberger Hörnla) is an old potato variety from Franconia. [1] It takes its name from the town of Bamberg. [2] It is a small, typically long and irregularly shaped potato with a waxy texture. The Bamberg has firm, light yellow flesh with a nutty flavour. [1]
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.