Ulster Sceptre Potatoes are oval-shaped potatoes with yellowish-white skin. Inside, they have creamy white flesh with good flavour.
For the most part, they are classed as all-purpose potatoes, good for baking, boiling, frying, mashing, roasting and salads. They are more waxy, though, than floury, and hold their shape well when boiled.
Occasionally, an Ulster Sceptre Potato has been known to turn black after cooking.
Developed in 1964 by a John Clarke from Mosside, Ballymoney, County Antrim, Northern Ireland.