Golden Wonder potato
Potato 'Golden Wonder' | |
---|---|
Genus | solanum |
Species | Solanum tuberosum |
Cultivar | 'Golden Wonder' |
Breeder | Mr. Brown of Arbroath |
Origin | Scotland |
Golden Wonder is a late maincrop russet skinned variety of potato. It is very dry and floury and is ideal for baking, roasting and frying,[1] but needs close attention paid when boiling, as it will disintegrate in the boiling water if left too long.
Despite common misconceptions, the Golden Wonder is unrelated to the better known King Edward variety.
The potato was originally found in the UK, by a Mr. Brown of Arbroath, Scotland, in 1906. It is a periclinal chimera with an outer layer of the variety 'Golden Wonder' and an inner core of the variety 'Langworthy'.[2]
Yields of this potato tend to be on the low side. Although they can be susceptible to some diseases, slug and blight resistance are reasonable.
The crisp company Golden Wonder was named after the potato.
References
Further reading
- Alan Romans, The Potato Book (2005) ISBN 0-7112-2479-X
- v
- t
- e
- Adirondack Blue
- Adirondack Red
- Agata
- Almond
- Alturas
- Amandine
- Amflora
- Anya
- Atlantic
- Austrian Crescent
- Bamberg
- Belle de Fontenay
- Bintje
- Black Champion
- Bloomer
- British Queen
- Butte
- Champion
- Désirée
- Gala
- Golden Wonder
- Home Guard
- International Kidney
- Irish Lumper
- Irish White
- Kennebec
- Kerr's Pink
- King Edward
- Kipfler
- Laura
- Lenape
- Marcy
- Marfona
- Maris Piper
- Megachip
- Melody
- Mizen
- Pike
- Pink Fir Apple
- Rainier Russet
- Ranger Russet
- Ratte
- Red Gold
- Red La Soda
- Red Norland
- Red Pontiac
- Rooster
- Russet Burbank
- Russian blue
- Shetland Black
- Skerry Champion
- Stobrawa
- Superior
- Ulster Emblem
- Umatilla Russet
- Villetta Rose
- Vitelotte
- Vivaldi
- Yellow Finn
- Yukon Gold
This potato-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
too simplistic to say "unsuitable for boiling"; it is unsuitable for steven boiling in the conventional way, but golden wonders make an excellent dry floury boiled potato if the boiling process is halted and the potato drained whilst it still retains a bone in it, before returning the pot to the hob at a low temp to allow the potato to continue cooking.