This is Almera. (stock photo) I bought her by mistake. Meant to buy russets. Strange looking potato. The meat is yellow. Really yellow. The skins on this bunch were green. Not good for baking at all. They take forever to microwave and are too watery. On the other hand, they make great frying potatoes. They hold together without crumbling and have a slightly sweet taste. I just don't care for the yellow.
Leftover baked potatoes are great for frying. I made a big batch of home fries last night, and used a pre-cooking method from a recipe for Pommes Persillades I posted here. Cooking the potatoes first yields a nice interior, then frying puts the crisp to them. I've never seen an Almera potato, unless it retails under a different name. I have cooked with bags of assorted small colored potatoes (red, purple, etc) so maybe I got one and did not realize it. edit to add: Neither Kroger nor Whole Foods near me carry these.
I have not heard of Almera potatoes neither? Only Yellow potato I know of right off hand is Yukon Gold. I like Yukon Gold potatoes in soups, stews and fried. They are a bit firmer than the white potatoes and hold up well in those dishes. I have used them in potato salad a few times when I couldn’t get red potatoes. New potatoes are my favorite potato! To me, nothing beats freshly dug potatoes for baking, or a pot of new green beans and new baby potatoes with a smoked ham hock.
Apparently Almeras are a high-yield potato of a uniform size (perfect for retail displays.) Varieties come (Almeras) and varieties go (Bermuda onions) driven by yield-per-acre. Regarding your use of ham hocks...I use them and keep smoked neck bones in the freezer for flavor. So very good.