Roseval Potatoes are small, uniformly-sized, oval potatoes with thin, deep red skin, with yellow flesh with thin red streaks in it.
They have a good, almost sweet taste whether served hot or cold.
Early harvest.
These are waxy potatoes.
Cooking Tips
Excellent for steaming and salads. Okay for baking.
Not any good for mashing, makes wall-paper paste.
Red skin retains colour when cooked.
History Notes
Roseval Potatoes were introduced into America in 1950.
Sources
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.