The Dundrod potato variety is prized for its round to oval, slightly rough light-yellow skin and versatility in cooking. Named after the village of Dundrod in County Antrim, Northern Ireland, it features a golden skin and creamy flesh, making it ideal for mashing, roasting, and frying.
- Appearance: Round to oval, slightly rough light yellow skin, medium deep eyes, intermediate in number, predominantly apical, white flesh.
- Flavor: Have a mild and slightly sweet flavor, making them versatile for various culinary applications. They are not overly starchy or waxy, striking a balance that makes them suitable for a wide range of dishes.
- Cooking qualities: Prized for their versatility in the kitchen. They can be boiled, mashed, roasted, fried, or used in soups and stews. Their firm texture means they hold their shape well when cooked, making them ideal for dishes like potato salads or gratins.
- Yield: Typically produces a good yield per plant, making it economically viable for farmers and gardeners.
- Growing conditions: Thrive in well-drained, fertile soil and require regular watering. They can be grown in a variety of climates but prefer cooler temperatures and plenty of sunlight.
- Disease resistance: Bred to exhibit resistance to common potato diseases such as blight and scab.
