This stunning potato has a deep purple skin surrounding a vibrant gold interior. Firmly textured with a slightly nutty flavor, Peter Wilcox is great for baking, roasting, frying, or mashing.
Store in a cool, dark place.
This potato was developed on the East coast (Maine and Maryland), and was named after a professor at Loyola University.
So good. Nice and firm, they roast really well and add a lovely color to your roasted veggie plate