Pink Fir Apple potatoes are elongated, narrow, and small with a knobby appearance. The shape of the tuber can take many different forms depending on its growing environment and ranges from cylindrical and somewhat straight to very bumpy and irregular in shape with multiple nodes. The skin is smooth, semi-thick, and can also vary in color from cream-colored to light brown with pink blushing and shallow eyes.
Underneath the surface, the flesh is firm, dense, waxy, and pale yellow to gold. Pink Fir Apple potatoes, when cooked, retain their shape and have an earthy, rich, and nutty flavor.
Seasons/Availability
Pink Fir Apple potatoes are available in the fall through winter.
Nutritional Value
Pink Fir Apple potatoes are an excellent source of vitamin C, which is an antioxidant that can help protect the immune system and increase collagen production within the body. The tubers also contain phosphorus, potassium, fiber, iron, magnesium, and vitamin B6.
Applications
Pink Fir Apple potatoes are best suited for cooked applications such as steaming, roasting, or boiling. The knobby potatoes have edible skin and should be cooked with their skin on to reduce preparation times as peeling the unusually shaped tuber can be tedious.