Vegetable
Kestrel
B tier
Kestrel shows purple-splashed eyes on white skins with cream flesh—a British garden favourite that looks distinctive at harvest and cooks as a versatile slightly waxy-to-medium potato. Good boiled and roasted; popular on allotments for appearance and reliable cropping in many seasons without extreme fuss or sprays. Steam new tubers with mint, or roast larger ones with oil and rosemary. Colourful skins fade focus when peeled for mash. Not primarily a chip-shop floury, more a handsome home-grown all-rounder for mixed kitchen use through summer and autumn.
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History
Kestrel was released to UK growers and gardeners.
Garden seed catalogues featured Kestrel heavily.
Variety held a loyal home-grower following.
Kestrel continued as a distinctive supermarket and garden potato.