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The Honeysuckle potato is cylindrical and slightly lumpy in shape. Its exterior skin is gold with unique splotches of bright pink blush and shallow to medium eyes sprinkled across the surface. Its interior flesh is smooth with a creamy yellow hue. When cooked, the Honeysuckle potato offers a soft texture with an earthy and buttery flavor.
Honeysuckle potatoes are available in the fall and winter months.
The Honeysuckle potato, botanically classified as Solanum tuberosum ‘Honeysuckle’, was a limited-edition variety created for its versatility, flavor, and visual appeal with its signature pink blush. It is also known as the Honeysuckle Gold Vales Sovereign.
Honeysuckle potatoes contain potassium, magnesium, vitamins A, C, and B6. They also offer antioxidants and fiber which helps support digestive health.
Honeysuckle potatoes are best suited for cooked applications such as mashing, baking, and roasting. It can also be sliced mandolin thin and used in potato au gratin, hash browns, or layered in a ratatouille. Roast Honeysuckle potatoes with skin on to showcase its unique coloring. Complimentary flavors include onions, rosemary, thyme, lemon, cauliflower, rutabaga, tomato, truffle, cooked eggs, caviar, beef, pork, shellfish, hard cheeses, cream, and horseradish. To store, keep Honeysuckle potatoes in a cool, dark place or a brown paper bag at room temperature. Honeysuckle potatoes will keep for one to two weeks.
In 2008, the Vales Sovereign variety that the Honeysuckle would later be created from was voted potato of the year in Great Britain for its superior flavor and versatility in cooked applications.
The Honeysuckle potato was developed in 2015 as part of RPE Inc.’s commodity brand, Old Oak Farms. It was sold as a specialty and limited-edition variety and was available in the United States.
Recipes that include Honeysuckle Potatoes. One is easiest, three is harder.
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