BRUWIER POTATOES - The potatoes that you need

Skin:Yellow Tubers:Large, Oval Flesh:Pale Yellow Dry matter:Low Cooking type:A (= firm-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Yellow Dry matter:Good Cooking type:B (= fairly firm-cooking)

Skin:Yellow Tubers:Large, Round-oval Flesh:Pale Yellow Dry matter:High to Good Cooking type:BC (= fairly firm to floury-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Pale Yellow Dry matter:Medium Cooking type:B (= fairly firm-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Pale Yellow Dry matter:Good Cooking type:BC (= fairly firm to floury-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Fairly Yellow Dry matter:Good to medium Cooking type:B (= fairly firm-cooking)

Skin:Yellow Tubers:Large, Oval to long-oval Flesh:Fairly Yellow Dry matter:High Cooking type:BC (= fairly firm to floury-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Pale Yellow Dry matter:Good Cooking type:B (= fairly firm-cooking)

Skin:Yellow Tubers:Large, Long-oval Flesh:Fairly Yellow Dry matter:Good to medium Cooking type:B (= fairly firm-cooking)

Skin:Yellow Tubers:Large, Oval to long-oval Flesh:Pale Yellow Dry matter:High Cooking type:BC (= fairly firm to floury-cooking)