Pinto Gold Potatoes
Pinto Gold Potatoes
Solanum tuberosum
Released in 2015, the Pinto Gold Potato was developed at the University of Maine and features a skin pattern of red with white eyes, inspiring the pinto name. The gold refers to the yellow flesh which is buttery and delicious. These high-yield tubers are excellent roasted, steamed, or fried.
Storage:
Potatoes will keep well in a cool dry place for a number of months. Exposure to direct sunlight may turn them green and make them bitter
Preparation:
Scrub with your fingers or a brush under running water. Peel if desired. A moist (waxy) potato, the Adirondack Red Potato is very good boiled and is great for potato salads and pan-frying. It remains firm after cooking, and the color fades to pink when boiled but remains red when roasted.
Taste: Smooth, buttery, and the “tastiest roasting potatoes you could ever have” (Gregory Porter, UMaine).
Nutritional Benefits: Similar to other potatoes and very high in antioxidants, especially the skin.