Golden Wonder potato

Golden Wonder is a late maincrop russet skinned variety of potato. It is very dry and floury and is ideal for baking, roasting and frying but is completely unsuitable for boiling, as it will disintegrate in the boiling water as it cooks.

The potato was originally found in the UK, by a Mr. Brown of Arbroath, Scotland, in 1906. It is a periclinal chimera with an outer layer of the variety Golden Wonder and an inner core of the variety Langworthy ^[1]

Unfortunately, yields of this potato tend to be on the low side. Although they can be susceptible to some diseases, slug and blight resistance are reasonable. Because of the good keeping qualities, and very good taste (and in fact it is said to be better 2 months after lifting), they are well worth growing.

The crisp company Golden Wonder was named after the potato.

References

Further reading

• Alan Romans, The Potato Book (2005) ISBN 0-7112-2479-X

Potato cultivars List of potato cultivars Adirondack Blue Adirondack Red Agata Almond Alturas Amandine Amflora Anya Atlantic Austrian Crescent Bamberg Belle de Fontenay Bintje Black Champion Bloomer Butte Champion Désirée Gala Golden Wonder Home Guard International Kidney Irish Lumper Irish White Kennebec Kerr's Pink King Edward Laura Marfona Maris Piper Melody Mizen Pike Pink Fir Apple Ratte Red Norland Red Pontiac Rooster Russet Burbank Superior Skerry Champion Stobrawa Ulster Emblem Vitelotte Vivaldi Yellow Finn Yukon Gold Creamer potato Fingerling potato

too simplistic to say "unsuitable for boiling"; it is unsuitable for boiling in the conventional way, but golden wonders make an excellent dry floury boiled potato if the boiling process is halted and the potato drained whilst it still retains a bone in it, before returning the pot to the hob at a low temp to allow the potato to continue cooking.