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Vivaldi Potato Seed
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Vivaldi Potato Seed


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Pack of 1kg potato tubers

  • enough for a 12ft row,

Vivaldi Potato Seed.

Potato 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

Year of Breeding N / A
Maturity Second Early
General Comments Vivaldi received a gold award in the Fresh Produce category at the National Quality Food Awards
Cooking Comments Known as the ‘weight watcher’s potato’ or the ‘butterless baker’
Tuber Light yellow skin and flesh
Blight Resistance N / A
Scab Resistance N / A
Roasting / Frying
General Purpose
Boiling / Salad
Eelworm (PCN) Resistance N / A
Customer Reviews
Vivaldi Potato Seed
Average Rating (4 Reviews):  
Write a Review and share your opinions!

Saturday, 13 April 2013  |  Sharon

These are the best potatoes ever. I've not grown them before but always buy them from the supermarket

Tuesday, 29 January 2013  |  Tim

I grew these in containers and recommend you pick them when egg sized for flavour. Some did grow larger but tended to be less flavored. Will be ordering them again

Simply the best
Saturday, 24 November 2012  |  Deborah

I first tried these potatoes from a supermarket before they were on sale as seed potatoes for the gardener. They were so goody the moment they were available I bought them and have been growing them ever since. They are easy to grow, in the ground, in a raised bed and in a container though you have to have patience to get them to a significant size (needless to say, I don't!) The flavour is second to none either baked, boiled or roasted and are very creamy - as the blurb says, you don't need any moistening agents at all. I would highly recommend them.

Simply the best
Tuesday, 18 September 2012  |  Brian

Cook these as jacket potatoes and do not put butter on them, they really do taste as if they are smothered in butter

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