The Carlingford potato has dense white, mildly flavored flesh that is slightly waxy when cooked. It is best when steamed, microwaved, or baked.
Botanical Features
- Plants: short, compact, bushy; stems medium thick, numerous, mainly unbranched, weakly pigmented; wings waved, single; nodes not swollen and not pigmented; internodes faintly pigmented in axils.
- Leaves: dark green, glossy, moderately open, small.
- Terminal leaflets: narrowly ovate; wavy margins; apex acuminate; base slightly cordate.
- Primary leaflets: three to four pairs; narrowly ovate; apex acuminate; cordate base, very asymmetrical.
- Flowers: few white flowers on a short peduncle; lemon-yellow anthers; buds strongly pigmented, especially at base; peduncle and pedicel pigmented; few berry production.
- Tubers: round to oval; smooth white skin; moderately shallow eyes; white flesh.
- Sprouts: ovoid, pubescent; red-violet.
