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.
These are waxy potatoes.
Excellent for steaming and salads. Okay for baking.
Not any good for mashing, makes wall-paper paste.
Red skin retains colour when cooked.
Roseval Potatoes were introduced into America in 1950.
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.