The flesh is pale-yellow, firm, creamy-textured, cream-coloured and sweet.
Each plant will produce about 26 potatoes or 3 3/4 pounds (1.7 kg.)
Ready to harvest in 50 to 55 days.
These are waxy, salad potatoes.
Don’t peel. They are good roasted, or good steamed and served with butter, unpeeled.
Amandine Fingerling Potatoes were bred from Charlotte and Mariana potatoes in Brittany, France before 1994, when they were introduced.
Gets its name from its almond shape. “Amand” is French for almonds.
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.