Vivaldi is a relatively new variety that is referred to as the ‘butterless baker’, as its creamy texture and flavour mean that as a baked potato, it does not necessarily need butter to improve its flavour, although as with most potatoes it can also be boiled, roasted, baked or mashed.
Studies have shown Vivaldi to be lower in calories and carbohydrates than many other popular potato varieties and it has a thin, light yellow skin and flesh with a unique velvety texture.
Vivaldi is a Second Early variety producing oval tubers with yellow skin and pale yellow flesh and which are resistant to scab
Maturity: Second Early
