The Finnish potato is an all-purpose potato whose name is a mere blanket term for dozens of Finnish varieties of potatoes whose unique names include Hankkja Timo, Van Goghs, Nicolas, and Lapin Puikula.

Finnish varieties of potatoes are small, roughly rounded and the size of ping pong balls at maturity. Their skin is reminiscent of pale earth, its color intensifying when cooked. The flesh is yellow-colored, firm and waxy, holding up well when cooked. Finnish potato varieties have a rich natural buttery flavor.

Nutritional Value

Yellow fleshed potatoes have the same nutritional properties as most neutral colored potatoes. Their primary source of nutrition is carbohydrates, though when eaten in large quantities can provide a sufficient amount of protein. Regardless of speculation the nutrition in the flesh is equivalent to that in the skin.

Geography/History

The parent varieties of Finnish potatoes are from Finland. Potatoes were introduced for the first time in Finland by German blacksmiths in the beginning of the 1730s. The Finnish Economic Association began actual potato cultivation in 1797, when it was first established.

Seasons/Availability

Finnish potatoes are available year round.