Inka Gold

NPGS Accession PI 676259. The main attribute of this `Inka Gold' is its deep yellow flesh color (color index 35.9, measured with a Minolta CR-200 chroma meter), much more intense than that of `Yukon Gold' (31.1) a commercial yellow flesh variety. Another virtue of this line is its easy peeling smooth tubers and integrity after boiling. The skin comes right off practically in one piece by pressing the cooked potatoes on both sides. People who have tried them agreed that the flavor and appearance are excellent. Tubers are mostly golden yellow with some small purple points and mostly-faintly colored larger areas. Developed in 1994 in California, USA by Carlos Quiros, University of California. Received by NPGS in 2016 from Keller, Carolyn, San Luis Valley Research Center.