High-yielding fingerling type. Tan skin with yellow flesh, delectable steamed and tossed with butter and parsley.

All of the spuds come from certified seed farmers in Idaho and Colorado. The certification is on the tag of every bag and comes from the department of agriculture and they test for certain diseases like blight.

• Maturity: 85+ Days

All of the spuds come from certified seed farmers in Idaho and Colorado. The certification is on the tag of every bag and comes from the department of agriculture and they test for certain diseases like blight.