Photo courtesy of MSU Potato Lab

Probably the best known of the fingerlings. Tan skin with dark yellow flesh. Matures earlier than most fingerlings with respectable yields of 2”-3” tubers at 75 days. Steamed and tossed with butter and parsley, these make a tasty late-summer dish. Resistant to scab, but susceptible to rhizoctonia and late blight. Early maturity.

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