A tender potato. The skin is delicate and is easily scuffed. Enjoyed some new potatoes with dinner last night. The vines are a bit ran...Read Moregy and grew much bigger than my other potato plants, especially for a fingerling variety.
My sister-in-law and her husband grow Roselan in their garden. Three or four weeks ago (2nd week of July) they gave us a bagful, which we...Read More ate over the next few days. They are the best I've ever eaten, beating even Pink Fir Apples for flavour.
Here's a great way to prepare them:
Bring a pan of water to a boil, then reduce the heat to simmer.
Place a steamer (basket steamer, fan steamer) over the water and place the potatoes into the steamer, whole, having first rubbed off the skin with your fingertips. Add a sprig of mint.
Cover and allow to steam for 20 minutes.
Remove from the heat, place a clean cloth over the potatoes to absorb moisture and allow to stand for 5 minutes.
Eat.
Murfreesboro, TN (Zone 7a) | August 2002 | neutral
Legend has it that the name "Nosebag" resulted from the means by which the tubers were smuggled into the U.S. - in the nosebag (feed sack...Read More) of a horse.
A tender potato. The skin is delicate and is easily scuffed. Enjoyed some new potatoes with dinner last night. The vines are a bit ran...Read More
90-110 day potato.
1950 Classic French salad potato with bright red skins and waxy yellow flesh. Distinctive red stems.
My sister-in-law and her husband grow Roselan in their garden. Three or four weeks ago (2nd week of July) they gave us a bagful, which we...Read More
Legend has it that the name "Nosebag" resulted from the means by which the tubers were smuggled into the U.S. - in the nosebag (feed sack...Read More