Whataroa Potatoes are irregularly, oblong shaped, wider at one end, with most eyes at other end.
There are purple patches on the light-brown skin. Inside, the potato has off-white flesh with purple flushes in it.
These are waxy potatoes.
They are good for oven-baked potato wedges or chips (aka French Fries in North America.)
History Notes
Whataroa Potatoes were developed in New Zealand.
Language Notes
Named after Whatarora, New Zealand.
Sources
Harris, Niha, “Nga – Riwai Ma-ori — Ma-ori Potatoes”, The Open Polytechnic of New Zealand, Working Paper, August 1999.