This variety dates back to at least 1936 when it was used to add appropriate colour to a meal for the Duke of Burgundy in the Savoy. Highland Burgundy Red is mostly burgundy red inside with a definite ring of white flesh just under the skin. Highland Burgundy red has a dull russet layer over a bright burgundy skin. The tubers are oval to long oval. They make excellent novelty chips, crisps and mash.

This variety dates back to at least 1936 when it was used to add appropriate colour to a meal for the Duke of Burgundy in the Savoy. Highland Burgundy Red is mostly burgundy red inside with a definite ring of white flesh just under the skin. Highland Burgundy red has a dull russet layer over a bright burgundy skin. The tubers are oval to long oval. They make excellent novelty chips, crisps and mash.

Victory was bred in the Isle of Arran by Donald Mackelvie. Victory, the oldest of the "Arrans" still grown, was named in 1918 in celebration of the ending of the war. It is rare and is one of only two blue skinned varieties still available for general cultivation. It is high yielding given a long season.

The tubers are round to short oval with blue skin, snowy white flesh and deep eyes. In Scotland they are still regarded with some awe as the premium late season variety.

Arran Victory has a very high dry matter which makes normal boiling difficult but they have exceptional flavour for mash, so do not be put off when they fall apart a bit. Arran Victory potatoes need to be simmered very gently and NOT boiled vigorously. They have a fine texture which makes for the most wonderful white mash which will crisp beautifully if used as a shepherd pie or roast. They do make particularly good roast potatoes, and they will also fry, bake and steam.

Victory was bred in the Isle of Arran by Donald Mackelvie. Victory, the oldest of the "Arrans" still grown, was named in 1918 in celebration of the ending of the war. It is rare and is one of only two blue skinned varieties still available for general cultivation. It is high yielding given a long season.

The tubers are round to short oval with blue skin, snowy white flesh and deep eyes. In Scotland they are still regarded with some awe as the premium late season variety.

Arran Victory has a very high dry matter which makes normal boiling difficult but they have exceptional flavour for mash, so do not be put off when they fall apart a bit. Arran Victory potatoes need to be simmered very gently and NOT boiled vigorously. They have a fine texture which makes for the most wonderful white mash which will crisp beautifully if used as a shepherd pie or roast. They do make particularly good roast potatoes, and they will also fry, bake and steam.

This was bred in 1936 by Charles T Spence of Tynefield Farm, Dunbar and is very rare. Rover's tubers are oval with white skin, snowy white flesh and medium deep eyes.

The tubers are floury with a strong, pleasant flavour and a fine texture for frying, baking, steaming and mashing. These are potatoes of the highest quality.

This was bred in 1936 by Charles T Spence of Tynefield Farm, Dunbar and is very rare. Rover's tubers are oval with white skin, snowy white flesh and medium deep eyes.

The tubers are floury with a strong, pleasant flavour and a fine texture for frying, baking, steaming and mashing. These are potatoes of the highest quality.

This is a rare red version of King Edward with a higher dry matter. The flesh is white and when boiled the skin's red colour is retained. Delicious and pretty to look at just plainly boiled.

This is a rare red version of King Edward with a higher dry matter. The flesh is white and when boiled the skin's red colour is retained. Delicious and pretty to look at just plainly boiled.

This is a not a heritage but specialist variety, and mainly available in USA and Canada. It is a very attractive, bold, yellow baking variety which stands out visually from other varieties. Great buttery flavour. Boiling qualities are surprisingly good.

This is a not a heritage but specialist variety, and mainly available in USA and Canada. It is a very attractive, bold, yellow baking variety which stands out visually from other varieties. Great buttery flavour. Boiling qualities are surprisingly good.

Shetland Black was added to the National Collection in 1923 but probably dates from Victorian times when there was a great deal of potato breeding using coloured varieties.

The 2nd Early produces lots of small to medium sized long oval tubers. They have a netted, very dark blue skin with shallow eyes. The flesh is yellowish with a markedly blue vascular ring. They are very tasty and floury.

The tubers are on the small side. They fry well and the strong blue patterns caused by the distribution of the vascular tissue in different slicing directions could easily be the basis for some creative sauted potatoes, crisps, etc.

Shetland Black was added to the National Collection in 1923 but probably dates from Victorian times when there was a great deal of potato breeding using coloured varieties.

The 2nd Early produces lots of small to medium sized long oval tubers. They have a netted, very dark blue skin with shallow eyes. The flesh is yellowish with a markedly blue vascular ring. They are very tasty and floury.

The tubers are on the small side. They fry well and the strong blue patterns caused by the distribution of the vascular tissue in different slicing directions could easily be the basis for some creative sautéd potatoes, crisps, etc.

First found in a Dutch crop of Duke of York (Eeresteling) in 1942. The Red Duke of York plant is vigorous with spectacular foliage and larger tubers, with a pale yellow floury flesh and a wonderful flavour.

Red Roast Dukes or Hasslebacks - roast them your usual way but keep the skins on, this will enhance the colour on your plate! Mash - the yellow flesh is attractive and their floury flesh makes a delicious creamy mash.

First found in a Dutch crop of Duke of York (Eeresteling) in 1942. The Red Duke of York plant is vigorous with spectacular foliage and larger tubers, with a pale yellow floury flesh and a wonderful flavour.

Red Roast Dukes or Hasslebacks - roast them your usual way but keep the skins on, this will enhance the colour on your plate! Mash - the yellow flesh is attractive and their floury flesh makes a delicious creamy mash.