Romano Potatoes are squat, round to oval potatoes with red skin and pale, softish yellow flesh that absorbs flavours well.
The potato itself also has good flavour.
The potato is waxy when harvested young, waxy enough to be used as a salad potato.
When harvested later, it is floury and good for baking, okay for mash.
The red colour skin fades during cooking.
Romano Potatoes were introduced in 1978.