wilja

wilja

(ˈwɪldʒə)
n
(Plants) a variety of potato with yellowish skin, light yellow flesh and a medium dry texture
Mentioned in ?
References in periodicals archive ?
Reliable 'second earlies' include Estima, Kestrel and Wilja.
Roasted: Pick from King Edward, Maris Piper, Estima, Duke of York, Wilja and Desiree.
Less susceptible varieties of potato include Kestrel, Wilja and Charlotte.
Others recommend Wilja or Agria and Gordon Ramsay swears by (well he would) Desiree for chipping.
They were made with wilja spuds, whose natural sweetness makes them ideal for the purpose.
With potatoes, varieties such as Kestrel, Charlotte, Wilja and Estima are less likely to be tunnelled than many others.
We can now find lovely waxy varieties like Pink Fir Apple and Charlotte, which are delicious in salads, Golden Wonder which make excellent bakers, Wilja which are good boiled and steamed because they keep their shape, and, if you are lucky, the French favourite, Roseval which have a delicious flavour and make good chips.
Adding hot or warm milk gives a much lighter melt in the mouth feel and it's best to use a floury potato variety such as King Edward, wilja or desiree.