Kerr's Pink

Kerr's Pink

Kerr's Pink is a popular variety of potato that originated in Norway. It is known for its distinct pink skin and creamy yellow flesh. This article will provide accurate and real data about Kerr's Pink, including its history, characteristics, and culinary uses.

History

Kerr's Pink was first bred by a Scottish farmer named Archibald Kerr in the late 19th century. Kerr developed this potato variety by crossing two existing varieties, the Irish Lumper and the Early Rose. The result was a potato with excellent flavor and good resistance to diseases.

Characteristics

Kerr's Pink potatoes have a medium to large size, with an oval shape and a slightly flattened appearance. The skin is smooth and pink in color, while the flesh is creamy yellow. The texture of the flesh is firm and waxy, making it ideal for boiling, mashing, and roasting.

This variety is known for its excellent taste, with a slightly nutty and buttery flavor. It has a good balance of sweetness and earthiness, making it a versatile choice for various culinary preparations.

Culinary Uses

Kerr's Pink potatoes are highly versatile in the kitchen. Due to their firm texture, they hold their shape well when cooked, making them suitable for boiling and steaming. They are commonly used in traditional dishes such as potato salads, stews, and soups.

These potatoes also make excellent mashed potatoes, as their creamy texture blends well with butter and cream. Additionally, Kerr's Pink potatoes can be roasted or baked, resulting in a crispy exterior and a soft, fluffy interior.

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References

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See Also

• Potato Varieties
• Irish Lumper
• Early Rose