A mid-season fingerling with smooth red skin and red flesh, so much so that it looks like pepperoni when sliced raw. Amarosa retains its colour when cooked – even chipped, this variety resists fading. It has high culinary attributes, tasting creamy and sweet. It’s great for baking, roasting, and grilling. A prolific bearer, expect high yields, as many as 30 potatoes per plant. When harvesting handle tubers gently to prevent damage to the skins. Amarosa stores well – up to 145 days – but who’s counting? They’ll be eaten up much sooner.