Solanum tuberosum
Donated by Thomas Abrahamson
2011
Weight: 17 g
Length: 4 cm
Typical of a dehydrated potato, the surface of this specimen has a reticulated texture. It is compact, with a slightly boxy shape, and is most likely a Yukon Gold. In 1966, the Yukon Gold variety was developed in Canada by Gary Johnston, who crossed a wild South American yellow-fleshed potato (W5279-4) with a North Dakotan Norgleam. Yukon Golds are suitable for a variety of cooking methods. They are commonly described as being starchy with a dry texture. Others describe the texture as moist. Indisputably, “a dry texture” describes this specimen. NEXT >