Agata Potatoes is the first Yukon Gold variety at Ontario Agricultural College
in 1966 from a potato from North Dakota.
Their rough yellow-brown skin with shallow eyes surrounds a distinctive yellow
moist waxy flesh.
When cooked the flesh is buttery and creamy.
Potatoes Agata are great for making French fries, as well as gratins and purees.
They pair well with cream, garlic, bacon, white and red-fleshed fish and herbs.
Agata Potatoes provide vitamin C, potassium, protein,
thiamine, niacin, magnesium, iron, and vitamin B-6 and dietary fiber.