Dunbar Standard Potatoes are oblong, with white skin and off-white flesh.
Though sometimes you will see the potato described as “all-purpose”, it’s actually not good for use as a boiling or salad potato. It is best treated as a floury potato.
Late harvest.
Cooking Tips
Can blacken after cooking.
History Notes
Dunbar Standard Potatoes were developed by a Charles Spence of Dunbar, Scotland in 1936.
The potato received a Gold Medal at a competition at Ormskirk, Scotland, in 1936.