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May Queen potatoes are medium to large in size and are oval to oblong with a somewhat uniform shape. The smooth, pastel yellow to light brown skin has small brown spots, dents, and a few, shallow eyes spread across the surface. The pale yellow to ivory flesh is dense, firm, and moist. When cooked, May Queen potatoes have a waxy texture, hold their shape well, and offer sweet and mild, earthy flavors.
Seasons/Availability
May Queen potatoes are available in the late summer through winter.
Current Facts
May Queen potatoes, botanically classified as Solanum tuberosum ‘May Queen,’ are an early season variety that originated in the United Kingdom and was first known as Walker’s Seedling. Today, the May Queen potato is commonly found throughout Japan as it was introduced during the early 19th century to help combat famine. It is the second most popular variety in Japan next to the Danshaku and is especially valued in the city of Nagasaki. May Queen potatoes have a mild flavor that complements many different spices and are used in a variety of diverse culinary applications.
Nutritional Value
May Queen potatoes are an excellent source of potassium, vitamin C, iron, vitamin B6, and fiber.
Applications
May Queen potatoes are best suited for cooked applications such as steaming, sautéing, boiling, and roasting. As a low-starch potato, May Queen potatoes have a high moisture content and hold their shape beautifully which makes them ideal in potato salads. They are also popularly used in curries, stews, as an accompaniment to meat dishes, and can even be eaten for breakfast when prepared as home fries. May Queen potatoes pair well with pork, rosemary, thyme, sage, carrots, poultry, chives, and beef. They will keep for a couple of weeks when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
The May Queen was bred in Gloucestershire, England, by a farmer named Mr. Walker, and was originally called Walker’s Seedling. Eventually, it found its way to Japan, where it is now one of the most popular potato cultivars in the country. In Assabu, a town in the northern Japanese island of Hokkaido, it is grown so often that the May Queen potato is the town’s mascot.
Geography/History
The May Queen potato originated in the United Kingdom, and in 1908 Baron Ryukichi Kawata, a senior executive of an agricultural company imported and planted several potato varieties including the May Queen in Japan. As potatoes became extremely successful in feeding populations when famines ransacked the island nation, they were suddenly valued as a reliable food source. Today, May Queen potatoes are commonly grown and found in Japan and can also be found in parts of Europe.
May Queen Potatoes are in season now!.....May Queen potatoes stand out with their pale yellow to ivory flesh and smooth, pastel yellow to light brown skin. Their firm and moist texture makes them perfect for cooking, as they maintain their shape and offer a waxy consistency. Their flavor profile is sweet, mildly earthy, and uniquely satisfying, making them a versatile choice for any dish you create while they are in season.
May Queen potatoes: Known for their low starch and high moisture content, May Queen potatoes maintain their shape well and are ideal for steaming, sautéing, boiling, or roasting. They shine in potato salads and pair wonderfully with pork, rosemary, thyme, sage, carrots, poultry, chives, and beef. Store them in a cool, dry, dark place, where they will last for several weeks.
Imported from Japan, May Queen potatoes are at Meida-Ya grocery in Singapore…..May Queen potatoes originated in the United Kingdom and were initially known as Walker’s Seedling. They gained popularity in Japan during the early 19th century as a measure to combat famine. Today, they are Japan's second most popular variety, particularly valued in Nagasaki. With a mild flavor that pairs well with various spices, they are versatile in many culinary dishes. May Queens are also nutrient-rich, offering potassium, vitamin C, iron, vitamin B6, and fiber.
May Queen potatoes at Isetan grocery Singapore !May Queen potatoes originated in the United Kingdom and were introduced to Japan in 1908 by Baron Ryukichi Kawata. They became a vital food source during times of famine in Japan, leading to their popularity and cultivation. Today, they are widely grown in Japan and can also be found in some parts of Europe. This variety is known for its adaptability and reliable yield, making it a staple in many regions.
MEIDI-YA Supermarket World
#B2-111 to #B2-121, 1 Kim Seng Rd, Singapore 237994 Singapore
67711111
May Queen Potato: The May Queen potato originated in Gloucestershire, England, where it was bred by a farmer named Mr. Walker and initially called Walker’s Seedling. Over time, it became one of the most beloved potato varieties in Japan. In Assabu, a town in Hokkaido, May Queen potatoes are so integral to local culture that they have been adopted as the town’s mascot, showcasing their impact and popularity.
Takashimaya Supermarket
391 Orchard Rd, Singapore 238872
+65 6738 1111
May Queen potatoes are medium to large in size with a pastel yellow to light brown skin that is smooth and has shallow eyes. The pale yellow to ivory flesh is dense, firm, and moist. When cooked, these potatoes have a waxy texture, hold their shape effectively, and deliver sweet, mild, and earthy flavors. Their uniform oblong shape makes them ideal for a variety of cooking methods.
Isetan Singapore
(656) 733-1111 [email protected]
May Queen potatoes are a popular variety sold in Japan…….May Queen potatoes are low-starch and high in moisture, allowing them to retain their shape when cooked. Perfect for potato salads, they can also be steamed, sautéed, boiled, or roasted. Their versatility makes them ideal for curries, stews, and meat sides, and even as home fries for breakfast. Pair them with pork, poultry, beef, carrots, rosemary, thyme, sage, or chives. Store them in a cool, dry, and dark place for optimal freshness.
Tokyo Farmers Market in Shibuya at Woman’s Uni Plaza
May Queen potatoes originated in the United Kingdom as Walker’s Seedling and were introduced to Japan in the early 19th century to combat famine. They are now the second most popular potato variety in Japan alongside Danshaku, being especially valued in Nagasaki. These versatile potatoes have a mild flavor, making them suitable for diverse culinary applications with various spices.
