Description/Taste
Kerr’s Pink potatoes are short, round to oval tubers with an irregular and slightly flattened shape. The skin is semi-rough, firm, and light brown, covered in patches of pink blush with a few, medium-set red-pink eyes scattered across the surface. Undneath the skin, the flesh ranges in colour from pale yellow to ivory and is fine-grained, dry, and starchy. When cooked, Kerr’s Pink potatoes have a floury texture creating a soft, fluffy consistency with a mild and earthy flavor.
Seasons/Availability
Kerr’s Pink potatoes are harvested in the late summer through fall.
Current Facts
They are floury, starchy and have low water content which makes them one of the best keepers of all. The tubers will keep 1-4 months when stored in a cool, dry, and dark place.
Nutritional Value
Kerr’s Pink potatoes are a good source of the mineral potassium, which can help regulate fluid levels in the body, and are a source of vitamin C, which is an antioxidant that protects the immune system’s ability to fight against external aggressors. The tubers also contain vitamin B6, folate, and fiber.
Applications
Kerr’s Pink potatoes are best suited for cooked applications such as roasting, boiling, steaming, and baking. The skin is commonly left on during the cooking process to help retain nutrients, and the potatoes are popularly boiled or steamed and then mashed with herbs. Kerr’s Pink potatoes are also sliced and baked in creamy casseroles, sliced and cooked into wedges and chips, or cubed and tossed into soups, stews, and chowders. Kerr’s Pink potatoes pair well with onions, garlic, herbs such as chives, parsley, and dill, hard-boiled eggs, and meats such as tuna, poultry, beef, and pork.
Geography/History
Kerr’s Pink potatoes were created in Cornhill, Scotland, in the
early 20th century by breeder J. Henry Kerr. The variety is believed to be a cross between smith’s early and fortyfold potatoes and was first released under the name Henry’s Seedlinfore it was changed to Kerr’s Pink in commercial markets. Kerr’s Pink potatoes were introduced to Ireland approximately ten years after its Scottish release and quickly became one of the most popular varieties found in the country. The variety was swell established in Irish culture that many locals, to this day, claim the cultivar to be an old Irish variety. Kerr’s Pink potatoes are available through specialty growers for commercial markets and can be found in Ireland and in limited quantities throughout the rest of the United Kingdom.