The potato is firm, elongated or oval in shape.
It is reddish, violet or gray in colour. It has a sweet, floury
flesh. It should have no smell, cracks or blemishes.
PREPARATION TIPS AND USAGE
The potato should be brushed, cleaned and peeled
thickly. It is also eaten cooked, as a vegetable, garnish or basis
for dessert including scones, cakes or pies. It can be baked,
pureed, cooked in its skin or in cream croquettes, in souffles,
or gratins. It is often prepared like the potato and can be substituted
for the pumpkin.