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Product Description
Origin
Agata Potatoes is the first Yukon Gold variety at Ontario Agricultural College
in 1966 from a potato from North Dakota.
Taste
Their rough yellow-brown skin with shallow eyes surrounds a distinctive yellow
moist waxy flesh.
When cooked, the flesh is buttery and creamy.
Usage
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.
Properties
Agata Potatoes provide vitamin C, potassium, protein,
thiamine, niacin, magnesium, iron, vitamin B-6 and dietary fiber.