Avalanche is a white potato, oval in shape. It has a bright white skin and shallow eyes. The maturity is mid-season and as a harvested crop Avalanche is very suitable for making fries. Tubers, that are numerous and of even size, are produced deep in the ground with the result that no greening occurs. The principal culinary use of Avalanche is as a boiling potato for the fresh market. The texture is waxy and does not disintegrate when boiled. There is no after cooking blackening. The flavour is distinctive, reminiscent of new potatoes in times past. Tubers of Avalanche are resistant to bruising, store well with a long dormancy period. Avalanche is grown commercially in Europe, South Africa and North America