This large round potato has thin, dark red skins, deep eyes, and crisp white flesh. Excellent for mashed potatoes and boiling, but not baking. Heat tolerant, long-storing, and high yielding, it will grow in heavy soil; well suited for growing in wire cages. One precaution about this variety: the skin is so thin, it should be allowed to cure and firm up for a week or two in the ground after the vines die back.