Edzell Blue
Second Early. Very floury potato, high dry matter and outstanding flavour. Good boiled whole (but will disintegrate rapidly if boiled too long), good mashed, good for frying in olive oil, usually too small for baking. Stores reasonably well but will sprout before most other varieties. Watch for blight in stored tubers. The potato expert Alan Romans writes in his "Guide to seed potato varieties", published, by Thompson & Morgan, that its successful boiling was the test of a good farm cook in Eastern Scotland. In pots the potatoes are ready 10 weeks after planting.
Nigel Deacon / Diversity website
The flowers are white with yellow centre, short to medium thin haulms, sometimes blight on a few tubers, blue skin which fades on cooking, white flesh.
One interesting property of Edzell Blue is the way it reacts to blight. Affected tubers are a different colour - mottled blue and white instead of the usual blue. Blighted tubers also have a characteristic smell not found in other varieties.
Pictures:
Flowers
Tubers
