More than a decade ago, a chance conversation between a French chef and a New York potato breeder sparked something remarkable. It started with a passing comment, the chefs memory of a potato so good it inspired a signature dish, and grew into an entirely new kind of breeding project. Years of careful selection followed, guided by an obsession with flavor. The result is a potato unlike any other: deeply savory and nutty, with a creamy yet delicately floury texture that shines whether roasted, mashed, or fried. Still in its trial phase, we cant wait to hear what you think.