Exton
Type
Starchy
Description
Australian potato. Creamy white skin with white flesh. The tubers are round to oval. They have a limited season, and the skin on the early-season potatoes is quite papery and not set, meaning they do not have the storage life of the later-season potatoes.
Origins
Bred in Australia in 1949 and named after the breeder, Mr Exton.
Uses
They are classified as starchy potatoes and lend themselves to baking, roasting, and frying. The new seasons are on the lower end of starchy, with a great flavour, they are also good to steam or microwave.
I Have Used
I have roasted the Exton and used as the grated potato in the flatbread recipe development. I have also used some of the new season in the fondant-style potato. Being a young potato they hold their shape well while cooking and are sweeter than when they are older.