Their skin colour fades when cooked.
They have off-white flesh.
They are a floury potato.
Very good for roasted potatoes.
When boiling or steaming, best with skins left on.
Sometimes called “Mr Little’s Yetholm Gypsy”, after the man, a Mr Little of Kelso, Scotland, who had kept the variety alive, passing it to the National Potato Collection in Scotland in 1998.
Yetholm, Scotland was a centre in Scotland of gypsy settlement. Kelso is near Yetholm.
Fowler, Alys. Potatoes. Manchester: The Guardian. 15 January 2011.
Mr Little’s Yetholm Gypsy 1899. Carroll’s Heritage Potatoes Catalogue. Retrieved Jan 2011 from http://www.heritage-potatoes.co.uk/shop.php?main_page=product_info&products_id=93