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Ambo potatoes are oval in shape and are identified by their semi-smooth, beige to brown skin with flushes of red. They also have deep, red-hued eyes and a firm, creamy white flesh. Ambo potatoes are floury and have an earthy flavor.
Ambo potatoes are available in the late summer months through winter.
The Ambo potato is an Irish-bred variety botanically classified as Solanum tuberosum ‘Ambo’. A cross between the popular European variety, Desiree, and the Irish variety, Cara, Ambo potatoes were selected for their drought tolerance, versatility and high yield.
Ambo potatoes are high in antioxidants, vitamin C and B, potassium and thiamin.
Ambo potatoes are best in cooked applications and are excellent at holding their shape. Ambo potatoes are ideal for boiling, baking or roasting. Leave the skin on for maximum nutrient intake. Ambo potatoes are generally considered too firm for mashing, as they do not absorb very much water. Ambo potatoes boil well and can be added to potato salads or a classic Niçoise salad. Store Ambo potatoes at room temperature in a dark, dry place for up to a month. Do not wash potatoes until ready to use, as washing them will shorten storage time.
The Ambo potato was developed and bred at one of the largest, most advanced potato breeding programs located in Ireland. The Ambo potato is one of 30 named varieties created by the Irish company for commercial markets worldwide.
Ambo potatoes were developed in the late 1980s by an Irish potato breeding company called Teagasc and with the Oak Park Research Center in Carlow, Ireland. Ambo potatoes were registered at the beginning of 1991 and were introduced to the market in the mid-1990s. Ambo potatoes are most commonly found in England, Ireland and on the surrounding Channel Islands.