Red King Edward

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 A very rare heritage variety dating from around 1916 when it was discovered growing as a variant of King Edward. 

A late main-crop variety producing moderate yields.

Oval in shape the tubers of Red King Edward are medium to large in size with red or purplish-red skin occasionally flushed white. The flesh is creamy or off-white in colour with an extremely floury texture and a superb potato flavour, so tasty that many people prefer it to the original King Edward variety.

 

Very versatile in the kitchen it can be Baked, Boiled, Roasted, Steamed or Chipped.

Red King Edward potatoes hold their distinctive red skin when cooked. 

Maincrop 

Certified Scottish Seed

  • Early planting in Feb-March for an August harvest
  • Plant normally April for a September-October harvest
  • Boiling
  • Baking
  • Chipping
  • Roasting 
  • Steaming

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"They look a bit exotic, which of course they are, but the taste is simply superb. I know they always say they are splendid when roasted but for my money they are best gently steamed till the psychological moment of perfectly cooked. Then you get the full floury tastiness of roasted chestnut and you wish you had cooked twice as many."


"Have just removed my first batch of "Gold" from my Allotment. I planted them out the second week of March after Chitting them on the windowsill. From 1 seed Potato, i have harvested 3lb of Gold. Had roast Potatoes with my Dinner and a good portion of Chips at supper time. Well worth the money, and the taste is just fantastic. So glad i got my order in early."

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