Our Peruvian Sun potato stands out from the crowd. With warm red skin, dotted with cream coloured patches, the eye-catching variety is sweet tasting with a buttery chestnut flavour. It’s small, round and has a slightly waxy texture. When scrubbed and cooked whole, Apaches make a delicious change from the conventional ‘peeled and cut’ roast potatoes. Their contrasting colours stay bright if blanched first before roasting whole in their skins. Winner of Best Tasting Potato by the Fine Food Writers Guild.