East Anglian vegetable grower and supplier Fenmarc Produce has launched a new brand identity for its exclusive red-skinned Rudolph potato.
Free samples of the new-season tubers were delivered to chefs and restaurants last week to kick off a six-month trade campaign that positions the premium British maincrop spud as one that caters for all tastes.
The blight-resistant and fast-growing cross between Chieftan and Stirling varieties is characterised by an unblemished red skin and snowy white flesh with a sweet flavour and a smooth and creamy texture.
Rudolph is said to be as versatile as the Maris Piper potato, yielding great results across most cooking methods. Its reliability, uniform round oval shape, and excellent keeping qualities make it a convenient option for chefs.
Its fans include TV chef and farmer's daughter Rachel Green who has devised a number of recipes to demonstrate its versatility - including Moroccan Shepherd's Pie, Baked Pesto Saddleback Potatoes, Fiery Red Wedges and a Pavta Batata curry - which can be found on a new microsite (www.rudolphpotatoes.com) dedicated to the potato.
"Rudolph has to be one of the most exciting potatoes that I have had the privilege to use for a very long time. It is such a colourful potato with its striking red skin and snowy white flesh," said Green.
"Whether its delicious smooth and fluffy mash, or amazing roast potatoes - that when roasted with their skins on deliver a dish that has a vibrant pink tinge to it - Rudolph really does cater for all tastes."