Golden Wonder

This heritage variety was bred in Arbroath on the East coast of Scotland in 1906 and is favoured both here and in Ireland where it is very popular. With a thick, light brown skin and pale, very floury flesh they lend themselves well to chipping and baking and are better steamed than boiled due to their high percentage of dry matter which causes them to break up very easily. Their forte really lies in roasting though, due to the floury nature of the flesh they make deliciously fluffy roast potatoes that soak up whatever they are cooked in and provide the perfect accompaniment to any Sunday roast.