A novelty this year has been Highland Burgundy potatoes. Considering the disappointing yields on new potatoes this year perhaps the biggest surprise was that they came through well, along with the other main crop spuds. Flash photography makes them look rather ordinarily red skinned. After experimentation this picture is the nearest I could get to their daylight appearance:
The skins are rather rough with crazy paving patches and corky spots. These must be related to Shetland Black. But inside is a novelty. Inside the characteristic halo the body of the tubor is red.
Red to the core
And it stays that colour after cooking. (The texture turns from firm to mushy in a trice) Flavour wise it is good , yes, just good. Well you can't expect too much from a spectacular looking spud can you? (And storage may possibly improve them.)
But, do you know, I reckon this potato is the one for my Borscht!