The Emily potato variety is a popular and widely grown variety known for its excellent taste and versatility in cooking. It was developed by Agrico Research, a Dutch cooperative of potato growers and breeders, and introduced in 1985. The Emily potato has a smooth, light yellow skin and creamy yellow flesh. It's valued for its firm texture, making it suitable for boiling, baking, frying, and roasting.
- Shape: Emily potatoes typically have an oval to oblong shape, sometimes slightly elongated.
- Size: They tend to be medium-sized potatoes, though they can vary depending on growing conditions.
- Skin texture: The skin of Emily potatoes is smooth and light yellowish-brown.
- Flesh color: The flesh of Emily potatoes is creamy yellow.
- Texture: Emily potatoes have a firm and waxy texture, which holds its shape well when cooked.
- Flavor: They are known for their excellent taste, with a slightly sweet and nutty flavor.
- Starch content: Emily potatoes have a medium starch content, making them versatile for various cooking methods.
- Eyes: The eyes of Emily potatoes are usually shallow, giving them a smooth appearance.
- Storage quality: They have good storage qualities, keeping well in cool, dark, and well-ventilated conditions.
