MASQUERADE

Masquerade potatoes are small to medium in size and are oval to oblong in shape, roughly 6-7 centimeters in diameter. The bicolored, thin skin has a golden yellow base and is covered in dominant spots of purple and violet. There are also many small, dark brown spots speckling the skin with a few, shallow eyes.

The flesh is pale yellow to light gold and is firm, dense, and moist. When cooked, Masquerade potatoes offer a creamy and buttery flavor. Masquerade potatoes are best suited for cooked applications such as roasting, baking, boiling, mashing, steaming, frying, or sautéing.

To maintain the stunning effect of their unique coloration, keep them whole with the skin on and simply bake with a drizzle of oil and salt. Masquerade potatoes are also excellent boiled and put into soups, stews, fried into hash browns, or baked and served alongside roasted vegetables.

Masquerade potatoes will keep for a couple of weeks when stored in a cool, dry, and dark place. Masquerade potatoes are a good source of vitamin C, potassium, and antioxidants. They are also known as the Pinto potato and the Zebra Striped potato and are a mid-season variety that was created for use in diverse culinary preparations and unique visual appeal.