Golden- to tan-skinned potatoes: Bintje

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Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

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A Dutch heirloom that may be the most widely grown yellow-fleshed potato in the world. Medium, round-to-oblong; pale-gold thin skin that toughens slightly when cooked, though its appearance remains similar to the raw. Steamed or baked Bintje has a firm, waxy-starchy texture and a warm, balanced flavor; baked, it becomes firmer and starchier.