Джувел сорт картофеля отзывы: описание сорта и характеристика, урожайность, отзывы, фото

Сорт картофеля Джувел: фото, отзывы, описание, характеристики.

Джувел — немецкий ультраранний сорт картофеля (Solanum tuberosum) столового назначения. Выведен селекционерами компании «Bavaria-Saat Vertriebs GmbH», в госреестре растений РФ не состоит, однако приобрел широкую популярность во многих областях России. Отличается высокой урожайностью, адаптацией к любым почвам и климату. Пригоден к механической уборке и длительному хранению. Рекомендован для выращивания в небольших фермерских хозяйствах и на личных приусадебных участках. Может давать два урожая за сезон.

Период от появления полных всходов до созревания составляет всего 50−65 дней.

Растение невысокое, промежуточного типа, прямостоячее или полупрямостоячее, с умеренным количеством зеленой массы. Листья среднего размера, простые, имеют темно-зеленую окраску, по краям наблюдается слабая волнистость. Цветки у картофеля крупные, светло-фиолетовые, собраны в компактные венчики.

В одном гнезде формируется до 20-ти клубнеплодов средней массой 80−150 грамм. Клубни у Джувела овальной формы, слегка вытянутые, поверхность ровная, без бугров. Кожура светло-желтая, крепкая, на ощупь гладкая. Мякоть желтая, не темнеет при резке и термической обработке. Глазки мелкие, поверхностные, незаметные.

Потенциальная урожайность довольно высокая — до 750 ц/га, при копке на 65−75 день вегетации. При копке на 45-й день после полных всходов возможно получать до 400 ц/га. Товарность клубней высокая, лежкость — 94%.

Вкусовые качества у сорта Джувел средние, даже «на любителя». Он отнесен к кулинарному типу B (по классификации EAPR — европейской ассоциации исследования картофеля), то есть к группе среднеразваристых. Вкус посредственный, без каких-либо выдающихся особенностей. Клубни пригодны для приготовления любых блюд, но лучше всего проявят себя в жареном виде, а также в качестве дополнения супов, салатов или овощных смесей. Возможно использование в промышленных масштабах для изготовления полуфабрикатов и чипсов. Содержание крахмала в мякоти 10−15%.

По отзывам огородников, вкус у этой разновидности не так уж и плох. Кто-то даже очень хвалит этот картофель, особенно в качестве отварной молодой картошечки с укропом. Кому-то он не нравится в вареном виде и в пюре, зато в жареном считается весьма отличным. А некоторым он и вовсе кажется пресным в любом блюде. Ну, как говорится, о вкусах не спорят!

Джувел нетребователен к почве и климату, хорошо адаптируется к любым условиям произрастания. Лучшую урожайность показывает на легких плодородных грунтах. Отлично откликается на внесение удобрений и обильный полив. Также, растения спокойно переносят кратковременные температурные колебания. Ниже представлены некоторые агротехнические особенности, которые помогут вам добиться наилучшей урожайности.

• За 2−3 недели до высадки клубни настоятельно рекомендуется прорастить. Это будет способствовать лучшей всхожести и более ранней отдаче товарной продукции. Также необходимо протравить клубнеплоды препаратами против заболеваний, характерных для вашей зоны выращивания.
• Участок под посадку следует выбирать солнечный.
• Высаживают клубни по схеме 60×25−30 см, глубина заделки 8−10 см.
• Сорт Джувел любит влажную почву. Необходимо обеспечить своевременные обильные поливы, лучшим решением будет установка автоматических систем орошения.
• Не забывайте про стандартные агротехнические приемы, они способствуют увеличению количества урожая. Это и прополка сорняков, и рыхление грунта, окучивание, а также обязательная профилактическая обработка от болезней и вредителей.
• Поддерживайте севооборот. При высадке картофеля на участок, где до этого росли другие пасленовые, повышается вероятность заражения растений заболеваниями, характерными для данной культуры.

Оригинатор предлагает небольшой список рекомендаций по внесению удобрений.

• Азотные подкормки следует проводить в минимальном количестве. При необходимости возможно внесение около 140 кг/га при посадке. Избыточное содержание азота в почве ведет к замедлению развития клубней и ухудшению их вкусовых качеств, а также к активизации роста ботвы.
• Калийные комплексы вносят в средних дозах, примерно 150 кг/га. Однако, возможно внесение и повышенных дозировок, до 300 кг/га.
• Фосфорные удобрения следует вносить в количестве около 100 кг/га.
• Подкормку картофеля магнием осуществляют из расчета 60−80 кг на гектар площади.

Не забывайте, что дозировку необходимо корректировать в зависимости от особенностей конкретно вашей почвы и климатических условий сезона.

Джувел устойчив к золотистой цистообразующей нематоде, раку, вирусу Y, гнили, вирусу скручивания листьев. Среднеустойчив к возбудителю фитофтороза по ботве, клубни поражаются очень редко.

Сорт отличается очень ранним формированием клубнеплодов, благодаря чему уже на 45-й день вегетации можно проводить первую копку, чтобы полакомиться молодой картошкой. К тому же, при должном уходе и правильной агротехнике, за один сезон можно собрать два полноценных урожая. Огромным плюсом разновидности является её устойчивость к кратковременной засухе, что весьма ценно для культивирования в южных областях страны.

Джувел обзавелся очень хорошими отзывами о себе. Огородники полюбили его за высокую урожайность, раннее и дружное формирование клубней, отличный товарный вид, универсальность в кулинарии, нетребовательность к условиям произрастания. Также нужно упомянуть и о хорошей лежкости — клубнеплоды долгое время не прорастают, способны храниться до весны следующего года. Недостатков у этого картофеля практически нет, разве что своеобразный вкус и повышенная чувствительность к влажности почвы. Но по остальным своим показателям он явно не уступает другим современным ультраранним сортам немецкой селекции, а иногда даже и фору им может дать!

описание сорта, фото, характеристика, отзывы

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Кира Столетова

Картофель Джувел – это высокоурожайный, суперранний сорт. Собирать урожай можно уже через 50 дней. Все клубни одинаковой ровной формы, с гладкой структурой. Эти и многие другие особенности культуры делают ее очень привлекательной для фермеров.

Описание картофеля Джувел

Характеристика

Описание картошки Джувел характеризует сорт, как суперранний. Культура готова к уборке уже на 50-60 день после высадки. Хорошо отзывается на умеренную влажность грунта. В слишком засушливых условиях картофелины становятся мелкими. Для посадки выбирают хорошо освещенные участки.

Сорт картофеля Джувел был выведен в Германии. Растение очень быстро развивается. Характерной особенностью культуры является непродолжительный период вегетации. Картофель Джувел относится к высокоурожайным сортам. Средняя его плодовитость варьируется в пределах 700-800 ц с 1 га. С одного куста можно собрать от 10 до 20 ровных, одинаковой формы клубней.

Описание куста

• низкорослый куст;
• полупрямой стебель;
• листва среднего размера, с волнистыми краями;
• соцветия плотные, красновато-фиолетовые;
• ботва средней густоты, плотная.

Описание плода

Картофелины округлой формы, вес одного клубня 80-150г. Кожура гладкая желтая, блестящая с мелкими глазками. На срезе мякоть имеет желтоватый оттенок. Описание вкусовых характеристик:

• мякоть после термообработки не меняет цвет;
• становится рассыпчатой;
• тает во рту.

Преимущества

Всем известна проблема с вырождением культур, когда приходится каждые пару лет менять вид. Для картошки Джувел это не свойственно. Кроме того, Джувел, прекрасно хранится, не смотря на свою раннеспелость. Этот вид совершенно не требователен к почвенному составу и климатическим условиям, поэтому подходит для выращивания в любом регионе РФ. Суперранний сорт устойчив к воздействию картофельного рака, фитофторозу, золотистой нематоде.

В южных районах урожай можно собрать 2 раза за сезон. Среди недостатков многие отмечают невозможность использовать Джувель для жарки.

Недостатки

Некоторые фермеры говорят, что у вида посредственный вкус. Но, это, скорее, связано с неправильным выращиванием. Так же, как и любой вид картошки. Джувел подвержен нападениям колорадского жука и щелкуна.

Выращивание

Картофель предпочитает солнечные места

Картофель Джувел хорошо развивается на открытых солнечных участках. В тенистом месте клубни становятся мелкими. Растение отличается небольшими габаритами, поэтому расстояние между лунками оставляют около 30 см. Между рядами делают шаг в 70 см. Важно помнить, что слишком ранняя или поздняя высадка негативно отражается на урожайности.

Культура прекрасно приспосабливается к любым грунтам, но наилучшие показатели отмечаются на хорошо удобренных почвах, с умеренной влажностью. Грунт к высадке начинают готовить обычно осенью. Желательно на участке высадить озимые. Весной их убирают и удобряют почву органикой, после чего проводят глубокую культивацию, глубиной примерно в 30 см.

Подготовка семян

Семенной материал отбирают во время сбора урожая. Перед тем, как убрать семена на длительное хранение в погреб, их озеленяют. Для этого картошку держат 7дней на свету, периодически ее переворачивая. Это позволяет лучше сохранить клубни и защитить их от грызунов. Хранят семенной материл отдельно.

Картошка для посадки должна быть одинакового размера, не больше куриного яйца. Весь семенной материал должен проходить обработку дезинфицирующим средством. Для этого можно использовать обычный раствор марганца или же селитру. Чтобы картошка быстро пошла в рост, рекомендуется предварительно ее прорастить. На несколько недель ее оставляют в теплом помещении, а затем отбирают плохо проросшие картофелины, оптимальные сроки проращивания 21-30 дней.

Посадка

Высаживают клубни в середине апреля-начале мая. В северных регионах сроки сдвигаются на неделю. Посадку можно проводить, не дожидаясь, когда почва прогреется полностью. Вид устойчив к перепадам температур.

Глубина посадки напрямую зависит от типа почвы. На легких супесчаных грунтах принято заглублять картофелины на 10 см. Для тяжелых грунтов рекомендуемая глубина посадки 5 см. Обычно перед высадкой клубни опудривают древесной золой. В ней содержится много калия и азота, которые помогают растению быстро развиваться на раннем этапе.

Стоит отметить, что на грунтах с повышенной кислотностью не следует использовать золу в качестве удобрения. В таких случаях применяют мел и органику. После высадки участок разравнивают и ждут первых всходов. В зависимости от типа почвы выбирают один из типов посадки:

• гребневой;
• гладкий;
• траншейный.

Самый распространенный, универсальный, легкий способ – гладкая высадка под лопату. Сначала проводится разметка лунок. В каждую ямку кладут удобрение, можно использовать суперфосфаты. Картошку немного вдавливают в почву, а затем засыпают. Благодаря тому, что в почве весной достаточно влаги, ее можно дополнительно не поливать.

Уход

Чтобы получить богатый урожай, нужно постоянно поддерживать умеренную влажность почвы. Пересушенность земли значительно снижает урожайность, клубни становятся мелкими. Оптимальный вариант — капельная система полива.

Растения нужно регулярно рыхлить

После каждого полива следует проводить культивацию межрядового пространства. Чем выше влажность, тем глубже нужно полоть. Чтобы сохранить влагу в почве, можно замульчировать ее травой. Культура мало подвержена воздействию фитофторы клубней, но часто страдает от фитофторы ботвы, поэтому рекомендуется проводить пасынкование нижних листьев, особенно, когда стоит влажная теплая погода.

Окучивание и подкормки

Своевременное окучивание поможет уберечь ботву от возможных заморозков. Первый раз формирование гребней проводят в момент появления ростков 10-12 см. Чуть позже проводится второе окучивание, когда ростки достигнут высоты в 20 см.

Подкормки проводятся трижды:

• в момент посадки;
• одновременно с первым окучиванием;
• во время бутонизации.

Для подкормки, чаще всего, используют жидкий коровяк или минеральные удобрения. Вносят подкормки в жидком виде. Картошка этого сорта хорошо отзывается на подкормки с калиевым составом. Чтобы снизить кислотность почвы, используют мел.

Болезни и вредители

Благодаря раннему созреванию, Джувел не подвергается воздействию фитофтороза. Картошку этого сорта часто поражают грибковые заболевания, жуки щелкуны и колорадские жуки. Чтобы избежать нападения вредителей, рекомендуется каждый год менять место посадки, использовать гербициды или другие средства защиты от насекомых.

Уберечь посадки от грибковых заболеваний помогает правильный уход. При уборке урожая очень важно собрать все клубни. Разложившиеся картофелины являются плодородной почвой для размножения патологических микроорганизмов. Характеристика растений позволяет использовать любые виды химических веществ. Сорт не накапливает их в клубнях.

Сбор урожая и хранение

Уборку картофеля проводят, когда ботва приобретает желтый оттенок. Чтобы убедиться в готовности картофеля к уборке, выкапывают один куст и проверяют кожуру на жесткость. Перед уборкой рекомендуется срезать всю наземную часть. Самые крепкие кусты с большим количеством клубней оставляют на семена.

Для выкапывания картошки идеально подходит ветреная теплая погода. Не следует копать картошку после дождя. За месяц до уборки желательно прекратить полив. Картофель Джувел сильно подвержен механическим повреждениям, поэтому уборку следует проводить с особой осторожностью. При выращивании в промышленных целях обычно используют комбайны с боковым типом захвата.

Поврежденные картофелины сразу откладывают на еду. Семенной материал отбирают и складывают в отдельные ящики. Весь урожай сразу не прячут в овощехранилища. Картошку, сперва, просушивают на солнце 1,5-2 часа. После этого сортируют по ящикам и оставляют в темном помещении на 21 день, постепенно снижая температуру воздуха до 4℃. По истечении отведенного времени, урожай вновь перебирают, отбраковывают гнилые клубни.

Сорт Джувел (Ювел) Элита

Семенной картофель Джувел, перед уборкой урожая

Сорт Джувел (Ювел) Элита

Одна гнилая картофелина может стать причиной заражения всего картофеля. Если все приготовления были верно выполнены, удается сохранить 94% урожая. Температура в овощехранилище должна поддерживаться в пределах 2-4℃. Влажность в погребе не должна падать ниже 80%, в идеале 90%.

Заключительная часть

При посадке землю удобряют органическими соединениями, за весь период роста подкормки вносят 2 раза. Для контроля влажности почвы многие фермеры предпочитают капельную систему полива. В южных регионах рекомендуется проводить мульчирование почвы, чтобы сохранить влагу.

Культура хорошо растет, при условии регулярного рыхления грунта. Его проводят после каждого полива и выпадения осадков. Это позволяет избежать образования твердой корки на поверхности земли, а также обеспечить доступ кислорода к корневой системе.

Многие фермеры среди ранних сортов картошки, чаще всего, отдают предпочтение именно сорту Джувел. Привлекательным его делает сравнительно высокая устойчивость к различным картофельным заболеваниям, а также хорошая лежкость.

90000 90001 All About Potatoes – How To Cooking Tips 90002 90003 90004 Tools for Preparation | Potato Preparation | Potato Cooking | Tips 90005 90006 90007 90008 90009 Potatoes 90010 90011 90012 90007 90008 90015 90016 90017 90018 90019 90020 90005 90004 The most popular tuber vegetable in the world. It is available in hundreds of varieties, which vary in size, shape, taste, color, and starch content. Potatoes contain 20% indigestible starch, which makes it necessary to cook them in some manner before consuming.Potatoes can be cooked using most any cooking method desired. They are also converted into commercial products, such as potato chips, instant mashed potatoes, canned new potatoes and many frozen products including French fries, hash browns, and stuffed baked potatoes. 90005 90010 90011 90008 90015 90028 90029 Uses: 90030 90031 90004 Potatoes are often served as a side dish to meat and poultry, but they are also used as a significant ingredient in many dishes, such as stew, soups, scalloped potatoes, and other casserole type dishes.They are a major ingredient in the Scandinavian flat bread, Lefse. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking. They are also converted into commercial products, such as potato chips, instant mashed potatoes, canned new potatoes and many frozen products including French fries, hash browns, and stuffed baked potatoes. 90005 90010 90011 90008 90015 90004 90028 90029 How to Buy: 90030 90031 90005 90004 When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.90005 90010 90011 90008 90015 90004 90028 90029 Storage: 90030 90031 90005 90004 Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. If potatoes are purchased in a plastic bag, remove them from the bag and place in a basket or other such type of a container so that they will have proper air circulation. A paper sack would be better than plastic because the plastic will trap moisture.Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes. 90005 90010 90011 90008 90009 90028 Varieties: 90031 90010 90011 90008 90067 90028 90029 Long White Potato 90030 90031 90010 90067 A long, oval potato with a thin skin that is tan in color and has very subtle eyes.They have a medium starch level and when cooked their texture is firm and creamy. They can be cooked using most any method of preparation, such as baking, boiling or frying. They are basically grown in California and can be found in the spring and all through the summer. 90010 90011 90008 90067 90028 90029 Round White Potato 90030 90031 90010 90067 A variety of potato that is more evenly round and a bit smaller than the russet potato. The round white potato a medium level of starch, which is less starch than the russet and a finer texture.With a white colored, dense flesh, this potato provides a creamy textured result after being cooked, producing meat that holds its shape well. Round white potatoes are best suited to boiling than baking so it is a good choice for making mashed potatoes. 90010 90011 90008 90067 90004 90028 90029 Russet Potato 90030 90031 90005 90004 90095 90005 90010 90067 A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.The russet is low in moisture and high in starch, making it good for baking, boiling and making French fries. They are sometimes referred to as an old potato or a baking potato. There are two common varieties of Russet potatoes. The most popular variety is the Russet Burbank, which has an oblong shape and medium skin that is light brown in color. It has a white flesh, which bakes up light and fluffy. Another variety is the Russet Norkotah. It is also oblong in shape but has a heavier skin that is more appealing in appearance.It is not as light and fluffy when baked as the Burbank. Russet potatoes are available throughout the year. 90010 90011 90008 90067 90028 90029 Red Potato 90030 90031 90107 90108 90010 90067 They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. The flesh can have a pink tint but is generally white. They are good potatoes for boiling, steaming, and roasting. They keep their shape when cooked, which makes them a good choice for dishes that have cooked potatoes in them, such as potato salad, scalloped potatoes, soups and stews.Red potatoes are available throughout the year. 90010 90011 90008 90067 90028 90029 Klondike Rose 90030 90031 90107 90120 90010 90067 This red potato is different from other reds in that its flesh is a golden color. It is oval in shape and has smooth red skin. It has a delicious buttery taste and can be used for boiling, baking, steaming, mashing, and frying. When baked the skins turn brown. Klondike Rose potatoes are avavailable throughout the year in well stock supermarkets.90010 90011 90008 90067 90004 90028 90029 Yukon Gold Potato 90030 90031 90005 90004 90134 90005 90010 90067 90004 A variety of potato that has a light yellow skin and a rich buttery flavor. They are excellent for boiling and making mashed potatoes, but are not as good as russet potatoes for baking. They are also more expensive than many common potato varieties, but the flavor compensates for the price. Yukon potatoes are available as a large, mature potato for recipes requiring the larger size or as a small, young creamer potato for creamer recipes or other similar dishes requiring smaller sized potatoes.90005 90010 90011 90008 90067 90004 90028 90029 Creamer Potato 90030 90031 90005 90004 90151 90005 90010 90067 Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender. Creamer potatoes will generally be a gold Yukon or a Red potato that is harvested at a young age, measuring approximately 1 inch in diameter. The yellow or red skin of this potato is waxy and high in moisture while the sweet, tender white flesh contains a lower level of starch, making it an excellent boiling potato.Creamer potatoes can be boiled, baked, fried, or roasted and are excellent as side dishes or for use in potato salads, soups, stews, and casseroles. The common use is for the potato dish known as creamed potatoes, which cooks the potatoes in a cream sauce with peas and onions. A larger version of this potato that usually measures 2 inches in diameter is referred to as a new potato, which is basically the same, except harvested later and thus, larger in size. 90010 90011 90008 90067 90004 90028 90029 New Potato 90030 90031 90005 90004 90166 90005 90010 90067 A variety of potato, which is harvested very early in its growth when it reaches approximately 2 inches in diameter.The waxy yellow or red skin of this potato contains a high level of moisture, while its sweet, tender white flesh contains a lower level of starch, making it very suitable for boiling. New potatoes can be boiled, baked, fried, or roasted and are excellent as side dishes or for use in potato salads, soups, stews, and casseroles. A smaller version of this potato is referred to as a creamer potato, which is basically the same, except harvested sooner and thus, smaller in size, measuring approximately 1 inch in diameter.90010 90011 90008 90067 90004 90028 90029 Finger Potato 90030 90031 90005 90004 90181 Austrian Crescent 90005 90004 90184 Buttercream Potato 90005 90004 90187 90107 Russian Banana 90005 90004 90191 90107 French Fingerling 90005 90010 90067 90004 A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from mildly sweet to rich and nutty.Like many other potatoes, the finger potato can be baked, boiled, fried, grilled, roasted, steamed, or sautéed. There are a variety of different finger potatoes available. Also referred to as Fingerling Potatoes. 90005 90004 The 90029 Austrian Crescent 90030 is a good potato for boiling or steaming, providing a cream colored flesh that goes well in salads or side dishes. This potato may have a slight crescent shape or it may be somewhat straight in appearance. 90005 90004 The 90029 Buttercream 90030 is a smaller potato with a tan colored skin covering a cream-colored flesh that can be boiled, steamed or baked.It is not considered to be a good potato for salads since the texture is not firm and crumbles easily. 90005 90004 The 90029 Russian Banana 90030, native to the Russian region, is tan skinned with a white to cream inner flesh. It can be baked, steamed, or fried to be served as a side dish or salad potato. It provides a rich buttery flavor. 90005 90004 The 90029 French Fingerling 90030, which is more plump and oval than other varieties, has a red outer skin covering a moist cream-colored flesh that provides a somewhat nutty flavor.It can be baked, fried, grilled, sautéed, or steamed. 90005 90004 The 90029 Purple Peruvian 90030, native to Peru, has a purple outer skin that covers a lavender colored flesh. Since this potato has a firm texture that cooks quickly, it can be baked, steamed, or microwaved for shorter periods of time than the yellow or white fleshed varieties. It is a good potato for salads. 90005 90004 The 90029 Ruby Crescent 90030 has a finger-like appearance with a ruby ​​colored skin covering a cream colored flesh.This variety is firm textured and well suited for roasting or steaming to be served in salads or side dishes. 90005 90010 90011 90008 90067 90028 90029 Purple Potato 90030 90031 90107 90231 90010 90067 A smaller oval-shaped potato with a purplish black outer skin and a vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish. 90010 90011 90008 90237 90004 90028 90029 Sweet Potatoes 90030 90031 90005 90004 A tuber vegetable originating from Central America that is typically referred to as either a sweet potato or yam in the U.S. It is common for food stores to display and people to refer to the sweet potato as a yam, when it is actually a sweet potato. In the U.S. the term yam or sweet potato will generally refer to the orange-fleshed sweet potato that may be labeled as a Louisiana Yam. Outside of the U.S., a yam is not a sweet potato, but instead an actual vine-growing tuber that is moister than a sweet potato. When the sweet potato is referenced outside of the U.S. it is either the white or yellow-fleshed variety. The true sweet potato has a shape that can be elongated and tapered at each end, or somewhat oval with a rounded end.The yam, however, is typically a rougher skinned vegetable that may be long and cylindrical with a tapered end or be short and round in shape. 90005 90010 90011 90008 90237 90004 90028 90029 Uses: 90030 90031 90005 90004 The pale variety of sweet potatoes can be substituted in most recipes that call for regular potatoes. They can be prepared by using most cooking methods, such as boiling, baking, frying, sautéing and microwaving. 90005 90010 90011 90008 90237 90004 90028 90029 How to Buy: 90030 90031 90005 90004 When selecting, choose those that are firm and small to medium in size, choosing those that are similar in size so they will cook evenly.Avoid those that have shriveled skins, soft or decayed spots, or other blemishes. The bad spots in the potatoes can be cut away but a decayed or brownish black spot may have already caused the potato to have an unpleasant flavor. 90005 90010 90011 90008 90237 90004 90028 90029 Storage: 90030 90031 90005 90004 Sweet potatoes should be stored in a cool, dark, dry place and used within a week after purchasing. The perfect conditions for storing sweet potatoes would be in a dark, dry location at 55 ° F, which would allow the potatoes to be stored for 3 to 4 weeks.Do not store in the refrigerator because too low of temperatures will convert the sugar to starch and cause an off flavor and a hard core. 90005 90010 90011 90008 90067 90004 90028 90029 White or Yellow Fleshed 90030 90031 90005 90004 90293 90107 White Sweet 90107 90005 90010 90067 90004 Sweet potatoes are often classified according to the color of their flesh; yellow, orange, white, or purple. The yellow, white and purple-fleshed tubers are most often marketed as a “sweet potato” while the orange-fleshed varieties are marketed as yams.The common varieties of the white sweet potato (boniato in Spanish) include Batata (Batata Dulce, Cuban Sweet, or Camote), Japanese Sweet, and White Sweet. 90005 90004 The white or yellow sweet potato may have an irregular light pale yellowish color or darker pale reddish-orange hues with a creamy, but drier texture that is not nearly as sweet or moist as the orange-fleshed variety. As a general rule, the potato will be drier textured and less sweet as the color of the flesh lightens. 90005 90010 90011 90008 90067 90004 90028 90029 Orange Fleshed 90030 90031 90005 90004 90314 Beauregard 90005 90004 90317 90107 Red Garnet 90005 90010 90067 90004 Some of the common varieties of orange-fleshed sweet potatoes include, Beauregard, Jewel, and Red Garnet.Typically, the Beauregard is the variety most readily available in stores. 90005 90004 The orange or sweet variety generally has uniformity in color throughout their flesh, which can appear pinkish, orange, brown, or purple and are considered rich or sweet tasting. 90005 90010 90011 90008 90067 90004 90028 90029 Okinawan (Purple Fleshed) 90030 90031 90107 90336 90005 90010 90067 The Okinawa or Okinawan is a purple-fleshed variety that is not as readily available.Covered by a thin whitish outer skin, this potato provides an enjoyable buttery and nut-like flavor. The Okinawan is also known as Tumai Kuru or Beni Imo. 90010 90011 90012 90343 90004 Tools for Preparation 90005 90004 90347 90005 90004 90028 Vegetable Peeler 90031 90005 90004 A kitchen tool used to remove the outer skin from vegetables and some fruits, such as apples, by peeling them off in thin shavings. A peeler with a swivel type blade works the best because it can follow the contour of the vegetable or fruit, allowing thinner shavings to be removed.90005 90004 90356 90107 90028 Potato Ricer 90031 90005 90004 A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits. This utensil, much like a garlic press but larger, has an open chamber, which is generally 3 to 4 inches wide. A ram or plunger connected to the handle of the ricer is pressed down onto the food, forcing it through the many small holes in the bottom and, on some ricers, also on the sides of the container. As the food is extruded through the holes, it looks like strands or grains of rice.This utensil is also called a “ricer” and can be found in many stores offering baking utensils. 90005 90004 90364 90107 Potato Masher 90005 90004 A kitchen utensil used to mash potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient. Potato mashers are typically made of stainless steel or nylon and are available in a variety of different styles, all working equally well. When making mashed potato dishes, mashed sweet potatoes, or to puree ingredients to make baby food, a sturdy masher makes the preparation process very easy.90005 90004 Potato Preparation 90005 90004 The skin of a potato is edible, so the potato can be prepared with the skins on or with the skins off. Whether the skins are peeled off or left on will depend on personal preference, the type of dish they are being prepared for and the preparation instructions that are called for in the recipe. 90005 90004 Skins Left On 90005 90375 90007 90008 90378 90004 Scrub the potato under cold running water to remove any dirt remaining on the skin.90005 90010 90378 90383 90010 90011 90008 90387 90004 Using a sharp utility knife or the tip of a vegetable peeler, remove eyes, blemishes or green spots. If more than half of the potato is green, dispose of the potato because it will be bitter and the green portion contains solanine, which is slightly toxic. 90005 90010 90378 90392 90010 90011 90012 90343 90004 Skins Peeled Off 90005 90375 90007 90008 90378 90004 Scrub potatoes under cold water and then remove skin by peeling with a vegetable peeler or using a sharp utility knife.90005 90010 90378 90407 90010 90011 90008 90387 90004 Remove all the skin and then remove any green spots or blemishes that remain. 90005 90010 90378 90416 90010 90011 90008 90387 When the potato is completely peeled, place it in cold water immediately until ready to cook or ready to cut to desired size. The cold water will prevent the outer surface of the potato from discoloring. 90010 90378 90423 90010 90011 90012 90343 90004 Potato Cooking 90005 90004 Boiled | Mashed | Baked | Microwaved | Fried | Grilled 90005 90004 Boiled Potatoes 90005 90375 90007 90008 90378 90004 After potatoes are peeled, cut large potatoes in half or into quarters.If the potato pieces are still fairly large, cut in half again. The smaller the pieces, the faster they will get done. Try to cut the pieces so they are consistent in size so that they will cook evenly. 90005 90010 90378 90442 90010 90011 90008 90387 90004 Put potatoes into a saucepan and completely cover with cold water. Add salt to water before starting to cook. 90005 90010 90378 90451 90010 90011 90008 90387 Bring to a boil, reduce heat to low, cover, and simmer for 15 to 30 minutes until tender.Check at 5 minute intervals because cooking time will vary depending on type, size and quantity of potatoes being cooked. 90010 90378 90458 90010 90011 90008 90387 Potatoes are done when a fork can be inserted to the center and removed without resistance. Overcooking will cause potatoes to fall apart and undercooking will result in hard centers. When done, drain potatoes. 90010 90378 90465 90010 90011 90012 90343 90004 The skins can be left on to help retain shape and hold in nutrients, but if the potatoes are going to be mashed, they will need to be peeled immediately to assure that they stay hot for mashing.Removing the skins immediately after they are cooked is difficult because the hot potatoes are hard to handle. 90005 90004 Mashed potatoes 90005 90375 90007 90008 90378 90004 Boil as shown above. 90005 90004 After draining the potatoes, put them back in the pan they were cooked in and place back on the burner. Evaporate excess moisture over low heat for 1 to 2 minutes. Shake the pan to turn the potatoes and to keep them from sticking to the bottom.Potatoes will break up a little and become drier and brighter in color. 90005 90010 90378 90484 90010 90011 90008 90387 90004 Mash potatoes by using a potato ricer, potato masher, or an electric beater on low speed. Blend to desired smoothness. 90005 90010 90378 90493 90010 90011 90008 90387 90498 90010 90378 90501 90010 90011 90008 90505 Stir in softened butter (not melted) and then add hot milk. Only add 1/4 cup of milk at a time to control the amount that is added.Add milk until the potatoes are the desired consistency. 90010 90011 90012 90343 90004 Baked Potatoes 90005 90375 90007 90008 90378 90004 Preheat oven to 400 ° F. 90005 90004 Prepare as shown above for Skins Left On. 90005 90004 Poke through skin with a fork a few times before placing in the oven. The holes will provide a place for steam to escape, preventing the potatoes from bursting, and they will help produce dry & fluffy potatoes.90005 90010 90378 90524 90010 90011 90008 90387 90004 Do not wrap in foil. The foil traps the moisture in the potato, creating a mushy, wet textured potato. For crispier skins, lightly coat the skins with oil or butter. For tender skins leave them uncoated. 90005 90010 90378 90533 90010 90011 90008 90387 90004 Bake for 1 to 1 1/2 hours, until potatoes are tender when poked with a fork. Time will vary depending on the size of the potatoes.90005 90004 If baking with other food that requires baking at 350 ° F, increase cooking time 15 to 20 minutes for the potatoes. 90005 90010 90378 90544 90010 90011 90012 90343 90004 Microwave Baked Potatoes 90005 90551 90552 Scrub potatoes under cold running water to clean and remove any blemishes or green spots. 90553 90552 Poke through skin with a fork a few times before placing in the microwave. The holes will provide a place for steam to escape, preventing the potatoes from bursting.90553 90552 For one potato, microwave for 6 minutes. For more than one potato, microwave as follows: two potatoes for 8 minutes, three potatoes for 10 minutes, 4 potatoes for 12 minutes. Rotating halfway through cooking time. 90553 90552 Check for doneness by poking with a fork. Potatoes should be tender. If the potatoes are not done, continue to microwave at 1 minute intervals until done. 90553 90552 Allow the potatoes to stand for 5 minutes before serving. 90553 90562 90004 Fried Potatoes 90005 90004 Grilled Potatoes 90005 90004 There are many ways in which potatoes can be cooked on the grill.They can be cooked as whole potatoes, in halves, slices, or wedges. They are generally grilled with the skins on but can be grilled without. The following methods of grilling are some of the ways that potatoes can be cooked on the grill. 90005 90569 90004 Potato Slices with Skins On 90005 90572 90569 90004 Potato Wedges with Skins On 90005 90572 90375 90007 90008 90378 90004 Wash potatoes and dry with a paper towel. Do not peel.Cut potatoes in half lengthwise and then into 1 inch wide wedges. 90005 90010 90378 90585 90010 90011 90008 90387 90004 Brush the wedges with cooking oil immediately to prevent them from turning brown and to help prevent them from sticking to the grate when placed on the grill. 90005 90010 90378 90594 90010 90011 90008 90387 Place the wedges on the grill over medium direct heat with one of the cut sides down. Cook for 5 to 6 minutes and turn to the other cut side.Cook on second side for 5 to 6 minutes and then turn wedges so the skin side is down. Finish cooking until tender. Potatoes wedges should be nicely brown. Serve while hot. 90010 90378 90601 90010 90011 90012 90343 90004 New Potatoes – Whole with Skins On 90005 90004 Tips 90005 90610 90552 Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use. 90553 90552 To prevent a peeled potato from falling apart during cooking, soak in cold salt water for 10-15 minutes prior to cooking.90553 90552 Add a little lemon juice or a teaspoon of vinegar to the water when boiling potatoes to prevent them from discoloring. 90553 90552 When cooking potatoes to use in potato salad, add a little vinegar to the water when boiling the potatoes. The vinegar causes the potatoes to form a thin crust, which helps them hold their shape. 90553 90619 90010 90343.90000 Best Potato Varieties – GardenFocused 90001 By David Marks 90002 There are hundreds of potato varieties available nowadays and they all have their good and bad points. But selecting the best potato variety for your needs is not that difficult if you narrow down the numbers by asking yourself a few questions. The key questions to ask are: 90003 When do I want to harvest my potatoes? 90004 90003 How long do I want to store my potatoes? 90004 90003 How important is resistance to disease for you? 90004 90003 How do I want to cook the potatoes, chips, roasting, mash etc.? 90004 90003 Start to answer those questions and the number of suitable potato varieties will reduce dramatically. Reading our reviews of popular potato varieties will also help you narrow down your search for the perfect potato even further. 90004 90003 All the varieties mentioned in the article below can be clicked on for a full a full independent review of their good and bad points. 90004 90003 For 2018, we are going to try out a new variety for us, it’s called Vitabella, It’s a first early and we have heard good reports about it from several gardeners.The UK supplier of seed potatoes for this variety is Patch Seed Potatoes, 90016 see here for more details 90017. 90004 90003 Alternatively, all the varieties we have reviewed appear in the drop down box below. Simply click on one for the full, detailed review. 90004 90003 Choose a potato variety Accent 1st early Amour Maincrop Anya 2nd early Arran Pilot 1st early Arran Victory Maincrop Cara Maincrop Charlotte 2nd early Desiree Maincrop Estima 2nd early International Kidney 2nd early Jazzy 2nd early Kerrs Pink Maincrop Kestrel 2nd early King Edward Maincrop Lady Christl 1st early Majestic Maincrop Maris Peer 2nd early Maris Piper Maincrop Maxine Maincrop Nicola 2nd Early Orla 1st Early Pentland Javelin 1st Early Pink Fir Apple Maincrop Red Duke of York 1st Early Rocket 1st Early Sarpo Axona Maincrop Setanta Maincrop Sharpes Express 1st early Swift 1st early Valor Maincrop Vitabella 1st / 2nd early Vivaldi 2nd early Wilja 2nd early Winston 1st early 90004 90023 POTATO VARIETIES RESISTANT TO PEST AND DISEASE 90024 90002 Whichever potato variety you choose, always, always buy certified, virus free potatoes.Be wary of planting potatoes which are sold in supermarkets and food shops. You will in effect be planting potatoes which are not certified virus / disease free and you stand a chance spreading disease into your garden and this will stay there for several years. We advise that you only use certified seed potatoes. 90003 Potato varieties which are known to be resistant to specific pests and disease are listed below. Note that no potato variety is 100% resistant to any pest or disease but the ones listed below increase your chances of succes significantly.90004 90028 SLUG RESISTANT POTATO VARIETIES 90029 90002 Arran Pilot 90002 Cara 90002 Estima 90002 Kestrel and Blue Kestrel 90002 Pentland Javelin 90002 Sarpo Axona 90002 Swift 90002 Wilja 90028 DISEASE RESISTANT POTATO VARIETIES 90029 90002 Accent, scab resistance 90002 Arran Pilot, scab resistance 90002 Cara, blight resistance 90002 Charlotte, tuber blight and slug resistance 90002 Desiree, scab resistance 90002 Golden Wonder, scab resistance 90002 Jazzy, good tuber blight resistance 90002 King Edward, scab resistance 90002 Markies, blight resistance 90002 Nicola, scab resistance 90002 Sarpo Axona, great blight resistance 90002 Sarpo Mira, great blight resistance 90002 Setanta, great tuber blight resistance 90002 Swift 90002 Valor, blight resistance 90002 Vitabella, excellent blight resistance 90023 EARLY AND MAINCROP POTATOES 90024 90002 Early (new) varieties of potato can be harvested earlier compared to maincrop potato varieties.There are three key types of potatoes, first early, second early and maincrop. 90003 First early seed potatoes take around 80 days after planting to mature and should be ready to start harvesting in mid June 2017 in average areas of the UK. the Swift variety is the quickest of all to mature taking 70 days or slightly less. 90004 90003 Second earlies take around 100 days after planting to mature and will be harvestable around mid July 2017. 90004 90003 Maincrops mature latest, taking around 130 days to mature in early to mid August 2017.90004 90003 The harvesting period from start to end is about six weeks and the start harvest date will vary according to weather conditions. 90004 90023 WHICH POTATO VARIETIES STORE BEST 90024 90002 Most early varieties of potato do not store well so eat them as they are harvested, but see the remarks below about the variety Jazzy. Many maincrop potatoes do store well, some for several months in the correct conditions. If your primary concern is good storage abilities then the varieties below will not disappoint.90003 Pink Fir Apple – one of the few salad type potatoes which stores well for three months 90002 Kerr’s Pink 90002 Majestic 90002 Maris Piper 90002 Sarpo Axona – four months or more 90004 90003 Jazzy is a second early which stores astonishingly well when grown in potato bags to avoid slug damage. Harvest as early potatoes whenever required. The ones left in the bags, in our personal experience, will last up to early December or the first frosts.By that time they are no longer earlies but they are maincrop which mash, chip and roast very well. 90004 90003 Click 90016 here 90017 to read how to harvest and store potatoes for the longest lasting crop. 90004 90023 BEST POTATO VARIETIES FOR COOKING 90024 90002 When it comes to taste and cooking no two potatoes are the same. The primary differences between potatoes, as far as cooking is concerned, are the water content and the density of the potato. Taste obviously is important but if you cook a potato in a manner that does not suit it then it will always be a disappointment.90003 We make some recommendations below for the various methods of cooking potatoes but local soil and weather conditions will alter the taste of potatoes. Do not get too hung up about choosing a particular recommended variety just make sure that it suitable for the cooking method that is important for you. 90004 90028 SALAD AND NEW POTATOES 90029 90002 As a general rule, early potatoes are the ones to choose if boiled new potatoes are required, for eating both warm or in salads.Some maincrop potatoes can also be used for this purpose but the earlies will always out perform them in this area. First / second earlies which we recommend for boiling as new potatoes include Arran Pilot, Jazzy, Nicola, Charlotte, Lady Christl, Vitabella and Anya. 90003 As a novelty the International Kidney variety (sometimes called the Jersey Royal) will not disappoint as a boiled new / salad potato. This variety can be left in the ground for a month or two to be harvested as a maincrop.Pink Fir Apple also have excellent taste. 90004 90028 BEST POTATOES FOR BOILING AND STEAMING 90029 90002 Here we are talking about boiling potatoes which are not new. This cooking method seems to have gone out of fashion a bit, the majority of people seem to mash potatoes after boiling. But correctly cooked boiled potatoes are a treat. 90003 Maincrop potatoes and second earlies are best for boiling although Red Duke of York (first early) boils exceptionally well. Nadine, Kestrel, Maris Peer, Estima and Wilja are excellent second earlies for boiling.From the maincrop potatoes, King Edward, Maris Piper, Maxine, Arran Victory (steaming) and Celine are favourites. 90004 90003 Floury potatoes are often deemed “unsuitable for boiling” by UK based websites. The trick to boiling them is to check them frequently and pour away the boiling water as soon as the skins have begun to crack. 90004 90003 Turn down the heat to minimum and keep lid on tight to allow spuds to steam until soft in middle. 90002 Voila: lovely, floury spuds that have not disintegrated into starch solution.90004 90028 BEST POTATOES FOR BAKING 90029 90002 Aside from salad potatoes, potatoes for baking are the most critical as far as variety is concerned. You need a largish potato which cooks evenly and ends up retaining it’s shape but soft. Maris Piper, Maxine, Maris Peer and Nadine all make excellent baked potatoes. King Edward have a delicious taste and texture although they can be slightly on the small side. 90002 90028 90002 BEST POTATOES FOR MASH 90029 90002 Kestrel and Wilja make excellent second earlies for mash.Vivaldi is reputed to have a smoother texture for mash compared to most varieties. From the maincrop varieties, Arran Victory, King Edward and Maris Piper are top class. 90003 90002 Kestrel potatoes, good for mash 90004 90028 BEST POTATOES FOR CHIPS 90029 90002 Which variety is best for chips is perhaps the most contentious of all the cooking questions Gordon Ramsey is fully in favour of Desiree – King Edward and Maris Piper are also top class for this use. For the best chip you are looking for a relatively dry potato which fluffs up well inside the chip but crisps up on the outside.90003 90002 Chips from King Edward potatoes 90004 90003 In the end however, whatever this or that celebrity chef says, the majority of fish and chip shops cook the Maris Piper – they are the true professionals and they know best! 90004 90028 BEST POTATOES FOR ROASTING 90029 90002 Many varieties of potatoes are good for roasting, in our opinion King Edward is the best. Other varieties which are well known to us as top quality roasters are Kerr’s Pink, Arran Victory and Sarpo Axona.As with all the types of cooking potatoes, the cooking method is important. 90003 We know a thing or two about cooking, having produced the website CookUK.co.uk and over 400 recipes. We never got round to publishing the perfect recipe for roast potatoes but Mel and Mal’s recipe which can be found here is our guide every time. Forget the fact that they use a halogen oven (It’s irrelevant) and do not worry too much about the fat being goose fat. The method used is perfect for us so give it a try.90004 90002 Choosing a potato variety to plant is very personal and depends on a lot of factors. We believe that the varieties listed below are unlikely to please most people but remember, it is only our own opinion. 90003 90016 CARA 90017 90002 Good disease resistance but lacks flavour, does not boil well at all in our experience. See our full review of Cara here. 90004 90003 90016 WINSTON 90017 90002 Far too watery and lacks flavour, but often used for exhibition purposes.Another well known exhibition variety is Amour. 90004 90003 90016 ROCKET 90017 90002 Produces potatoes very early but lack taste. Swift is a far better choice in every respect. 90004 90023 BEST POTATO VARIETIES FOR CHRISTMAS HARVEST 90024 90002 It’s quite common now for seed potatoes to be sold in late summer with the promise of a crop ready for your Christmas lunch. We live in the Midlands in a slightly cooler than average UK climate and have indeed sown seed potatoes in mid to late August which gave us a good crop.The catch though is that very few will be around for Christmas. 90003 What happens is that the soil is so warm in mid to late August that the seed potatoes sprout at a very quick rate and, given you choose a suitable variety, bulk up quickly and ready for harvest in late October. The foliage is then likely to be caught by a frost so it’s best to cut it away – remember to mark where your potatoes are in the ground because in a week or so there will be no trace of them above ground.90004 90003 We generally harvest those potatoes from very late October through to Christmas day (just for the fun) by which time very few will remain. 90004 90003 You will be limited to a small select band of seed potatoes available at this time of year, there is not a huge choice for sale. We would recommend Nicola, Charlotte or Maris Peer. Having said that, we have found one company, Potato House, who not only supply excellent potatoes all year but they also keep up to date with potatoes which do well when planted in mid to late summer.90004 90003 Give them a try, they are probably the best supplier if you want potatoes in late winter. 90004 90023 COMMENTS / QUESTIONS LEFT BY OUR READERS 90024 90003 Sometimes our readers ask specific questions which are not covered in the main article above. Our 90002 90016 Potato comment / question and answer page 90017 90002 lists their comments, questions and answers. At the end of that page there is also a form for you to submit any new question or comment you have.90004 .90000 Potato Selector Guide | Thompson & Morgan 90001 90002 Not sure about the difference between ‘first early’ and ‘maincrop’ potato? You’re not alone. And the sheer variety of potatoes available can make it even harder to choose the right one. 90003 90002 Use our easy checklists below to help determine the best seed potatoes for your needs – whether that’s a crispy roast potato for Sunday lunch, a new potato dripping in warm butter, or a large bowl of creamy mash. Simply work through the steps below, take a look at our potato varieties chart and find the best potatoes for you to grow at home.90003 90006 90007 Step 1: How to choose a potato cropping type 90008 90002 There are 4 main types of potato, and they need to be ordered, chitted, planted and harvested at different times of the year. Your first decision is what cropping type you want to grow. 90003 90011 First Early Potatoes 90012 90013 90014 Small, new potatoes. 90015 90014 Plant up from the end of February to late May. 90015 90014 Harvest approximately 10 weeks from planting.90015 90014 Grow in bags, containers or in the ground. 90015 90014 Benefit from ‘chitting’ prior to planting. 90015 90024 90011 Second Early Potatoes 90012 90013 90014 Small, new potatoes. 90015 90014 Plant up from March to late May. 90015 90014 Harvest approximately 13 weeks from planting. 90015 90014 Grow in bags, containers or in the ground. 90015 90014 Benefit from ‘chitting’ prior to planting. 90015 90024 90011 Maincrop Potatoes 90012 90013 90014 Larger potatoes, ideal for baking and roasting.90015 90014 Plant up from March to mid May. 90015 90014 Ready to harvest approximately 20 weeks from planting. 90015 90014 Grow in the ground where there is more room for best results, but can also be grown in bags and containers. 90015 90014 Benefit from ‘chitting’ prior to planting. 90015 90024 90011 Second Cropping Potatoes 90012 90013 90014 Also known as Christmas ‘potatoes as they can be eaten in late Autumn, or stored for Christmas dinner! 90015 90014 Must be protected from frosts.Bring them into your greenhouse or shed when the first frosts threaten. 90015 90014 Plant up in easily movable bags or containers in early August. 90015 90014 Ready to harvest approximately 11 weeks from planting. 90015 90014 Do not require ‘chitting’. 90015 90024 90006 90007 Step 2: How to choose a potato variety 90008 90002 Now you’ve selected which type of potato you want to grow, it’s time to select a specific variety. Some are better for roasting, while others are best for boiling.90003 90002 Choose one of the cropping types below to go straight to the full range of potatoes, or, scroll down to the checklists and choose by culinary use: 90003 90006 90011 First Early Potato Varieties: 90012 90077 Other Articles you might like: 90078 90077 Quick Links: 90078 90006 90011 Second Early Varieties: 90012 90006 90011 Maincrop Varieties: 90012 90006 90007 Step 3: How to plant up your potato tubers 90008 90002 The next step is to decide whether you’re going to plant your potato tubers in bags or in the ground.If you have plenty of space in your garden for a vegetable plot, or you’re lucky enough to tend an allotment – it’s very straightforward to plant and grow your potatoes in the ground. 90003 90002 On the other hand, limited space should not prevent you from harvesting plenty of delicious homegrown potatoes. It’s quick, easy and efficient to grow potatoes in purpose made grow bags on your patio, balcony or an unused corner of your courtyard. Read our article on how to grow potatoes in bags to see just how easy it is.90003 90006 90007 Step 4: How to harvest and enjoy your potatoes 90008 90002 Nothing is more satisfying than the fresh flavour of newly dug potatoes lifted straight from your own garden. After weeks of caring for your plants you’ll certainly enjoy your very own homegrown potato crop. Not only have you reduced the number of food miles required to deliver them to your plate, you also know exactly what has gone into growing them. 90003 90006 90100 90011 Written by: Sue Sanderson 90012 90103 Plants and gardens have always been a big part of my life.I can remember helping my Dad to prick out seedlings, even before I could see over the top of the potting bench. As an adult, I trained at Writtle College where I received my degree, BSc. (Hons) Horticulture. After working in a specialist plantsman’s nursery, and later, as a consulting arboriculturalist, I joined Thompson & Morgan in 2008. Initially looking after the grounds and coordinating the plant trials, I now support the web team offering horticultural advice online. 90104 90006 .90000 Potato Types and Varieties: Quick Guide 90001 90002 90003 Potato varieties: choose from low starch, medium starch, and high starch. When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. 90004 90003 Which potato? 90004 90003 When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. 90004 90009 90010 Use high starch potatoes for baking, frying, and mashing. 90011 90010 Use medium starch potatoes for steaming, baking, roasting, grilling, and au gratin dishes.90011 90010 Use low starch potatoes for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes. 90011 90016 90003 When you are standing in front of bins of potatoes, which variety or type of potato will cook up the way you want it to? 90004 90019 A guide to potato varieties and types: 90020 90003 90022 • Russet potatoes 90023 -also called old potatoes, baking potatoes, or Idaho potatoes (if they were grown in Idaho) -have an oblong, elliptical shape, and a rough, netted, brown skin with numerous eyes and white flesh.Russets grow from 4 to 6 inches (10-15 cm) long and about 2 inches (5 cm) in diameter. 90004 90003 Russets are low in moisture and high in starch so they cook up dry and fluffy. Russets are suited for baking, mashing, and deep frying (French fries). Top varieties are russet Burbank, russet Norkotahs, russet Arcadia, and russet Butte. 90004 90003 90022 • Long white potatoes 90023 -also called white rose or California long whites (because they were developed in California) -have an elliptical shape and a thin ivory white to pale gray-brown skin with imperceptible eyes.Long whites grow from 4 to 6 inches (10-15 cm) long and about 2 inches (5 cm) in diameter. 90004 90003 Long whites have a medium to low starch content and are moister than russets. You can use long whites for boiling, baking, or deep frying. Long whites keep their shape when cooked. 90004 90003 90022 • Fingerlings 90023 -are thumb-sized potatoes that grow to about 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide. Fingerlings are thin skinned and can be cooked unpeeled-baked, boiled, steamed, fried, and roasted.They are low in starch with a waxy texture and hold together well after cooking. They are yellow fleshed with a rich, buttery texture. 90004 90003 Fingerling varieties include Ruby crescent fingerlings, Russian banana fingerlings, long white fingerlings, and purple Peruvian fingerlings. 90004 90003 90022 • Yellow potatoes 90023 -are usually round to slightly oblong shaped potatoes with thin, yellowish light brown skins, and buttery yellow to golden waxy flesh. Yellow potatoes are low to medium in starch and have a moist, creamy, succulent texture with a buttery flavor.They are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes. 90004 90003 Yellow flesh potato varieties include Yukon gold, yellow Finn, German Butterball, Carola, Nicola, and Alby’s Gold. 90004 90003 90022 • Round white potatoes 90023 -are medium-sized, round with a light tan to freckled brown skin and waxy to creamy textured flesh. Round whites are moist with low to medium starch. They are well suited for boiling, roasting, frying, and mashing. Round whites hold their shaped after cooking.90004 90003 Round whites are grown mostly in the Northeastern United States. Round white varieties include Kennebec, Superior, and Atlantic. 90004 90003 90022 • Round red potatoes 90023 – also called new potatoes (because they are small), red bliss potatoes and boiling potatoes-are medium-sized, round, rose to reddish-brown skinned potatoes with a dense, crisp white flesh. Round reds are low in starch and are sweeter tasting than round whites. Choose round reds for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes.You can serve round reds cooked whole. 90004 90003 Round reds are mostly grown in the Northwestern United States. Round red varieties include red Norland and red Pontiac. 90004 90003 90022 • Purple potatoes or blue potatoes 90023 -are heirloom potatoes with grayish blue to purple skins and usually inky blue flesh. They are delicate flavored. Purple and blue skinned potatoes are low in starch and can be boiled, steamed, roasted, fried, mashed, or served in stews, salads, and au gratin dishes.90004 90003 Blue and purple potatoes are probably descended from the original potatoes from Peru which were the same color. Purple flesh potato varieties include All Blue, which is dry and good for roasting; Purple Peruvian which is good fried; and Purple Viking which has good flavor and is good mashed. 90004 90003 90022 • Other heirloom potatoes 90023 -include two red skinned and red fleshed potatoes: Huckleberry and Blossom. Both of these potatoes are low in starch and can be boiled, steamed, roasted, fried, mashed, or served in stews, salads and au gratin dishes.90004 90003 90022 • New Potatoes 90023 -is a term for any variety of potato that has been harvested before it has reached maturity. (However, mature round red potatoes are also called new potatoes simply because they are small.) New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized. 90004 90003 New potatoes are harvested when their leaves are still green-most potatoes are harvested after their leaves have turned yellow or brown-and before their sugar has begun to convert to starch.New potatoes are thin skinned and very moist with a crisp, waxy textured flesh. 90004 90003 New potatoes often come to market in the spring and early summer. They are never kept in storage because of their high sugar content. New potatoes are great for cooking whole, boiling, or pan roasting. They keep their shape after cooking and are good used in potato salads. 90004 90003 90022 Storing potatoes or storage potatoes 90023 -come from mature plants whose leafy tops have yellowed and died back.Storing potatoes should be dried or cured before they are stored. Potatoes are usually cured for a period of 4 to 5 days at about 60-70ºF (16-21 ° C). Curing allows cuts and surface injuries of the tuber to “heal.” 90004 90003 Well-matured potatoes without defects are the best keepers. Potatoes should be stored in a cool, dark, well-ventilated area. Potatoes can be stored for up to 6 months. 90004 90003 Good storing potatoes include Norkotah, Goldrush, Butte, Katahdin, Caribe, and red Norland.90004 90003 More tips at 90022 How to Grow Potatoes 90023. 90004 .