Vivaldi Gold
Rich, buttery & delicious, boiled, baked or mashed
A creamy white skin with a light gold/creamy flesh.
What sets Vivaldi Gold apart is its versatility. They boil fantastically and are equally as good for baking, roasting and mashing. They can be used for all types of potato dish and no matter how you cook them they taste exquisite. A creamy texture and flavour means that when boiled they don’t even need butter. Available February through December at Countdown, New World and Pak n Save nationally
Nutrition information
