Variety Name: AmarosaRights Holder | Breeder: OREGON STATE UNIVERSITYCountry of Origin: United States United StatesYear of of introduction:
Amarosa is a mid-season fingerling variety with smooth bright red skin and deep red/pink flesh. These creamy nutritious fingerlings are great for baking, roasting, and grilling. Amarosa also can make fantastically colorful potato chips as they retain their bright red color when fried.

Amarosa fingerling potatoes have a velvety texture with a sweet and creamy flavor. Amarosa fingerling potatoes are best suited for cooked applications such as boiling, baking, roasting, sautéing, and grilling.

The Amarosa potato’s brilliant pink shade holds up beautifully when cooked and can be cubed and roasted, made into potato chips, or roasted and smashed. Amarosa fingerling potatoes are small in size and are oblong and slender in shape.

The thin skin is smooth with a deep red to burgundy coloring with some brown spots and patches. There are also a few, shallow eyes and lumps scattered across the surface. The flesh is firm, dense, and marbled with light pink and red.

Amarosa fingerlings can also be incorporated into salads and pair well with balsamic, garlic, bacon fat, onions, tomatoes, and shallots. They will keep up to four weeks when stored in a cool, dry, and dark place.Amarosa fingerling potatoes are high in potassium, iron, antioxidants, and vitamins C and B6.

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