potato (early) 'Orla'

A first early, which can be left to bulk up as a second early or even maincrop, with a great taste that's best suited to boiling. Skins are thin and light brown, getting tougher the longer it's in the ground and the flesh is yellow and slightly waxy, although again, if left in the ground it increases in size and becomes more floury. Shows excellent resistance to potato virus, late Potato blight on tubers and bruising and can tolerate drought.