Galician Potatoes
Potatoes have been consumed in Galicia since the 17th century. The denominación de origen includes the areas of A Coruña, Lugo and Ourense.
The most common variety of Galician potato is Kennebec as it adapts better to the soil and climate. Their skin is thin, smooth and yellow in colour. The potatoes are white and firm on the inside. They are suitable for both boiling and frying.
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