There will be about 24 potatoes per plant, with a total weight around 3 ½ pounds (1.6 kg.)
They are suitable for boiling and for salads, like all waxy potatoes. They also, unusually for a waxy potato, bake up nicely for small baked potatoes.
If you are using them for salad and the ones you have are somewhat large, chop them into twos or threes before cooking. They take about 20 minutes to cook.
Charlotte Potatoes were developed in France. Released in 1981.
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.