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Potatoes 'Altesse'

Potatoes 'Altesse'

Product number: 407970.1
Origin: South America
Latin: Solanum tuberosum

(1999) An early-harvesting descendant of the beloved (German) Nicola, combining wonderful qualities. Its firm, waxy cooking properties and enormous yield remind me of Nicola; the French touch can be recognized by its even slimmer shape, yet large enough to produce many kilos. Who knows, this might become the "Royal Highness" among potatoes. The harvest is mid-early, and its resistance is high enough to remain healthy.

FIRM-COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties together because they differ considerably in taste from the rest. They remain very firm after cooking, absolutely do not fall apart, and have a waxy, firm texture. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most firm-cooking varieties can be harvested mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers, sometimes with a purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 35/50
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Potato

“These potatoes aren't what they used to be...” Do you recognise that sigh? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those old forgotten varieties, we have good news for you: they are back, those spuds of yesteryear! Old varieties from before 1950 with special flavours, unique colours, unknown shapes. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer's... but for now, you will have to grow them yourself (or have them grown) for this “new” culinary journey of discovery. Just a culinary tip: because of their special colour or shape, don't peel them, but clean them well and cook them whole; often the colour remains after cooking, and the eye wants something too, doesn't it...? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further elaborate this harvest presentation with unusual cucumbers, multi-coloured chard, pumpkins, red kale, blue corn: “browse” our seed guides for all those special (old but now trendy) vegetables. Potatoes that you have displayed for a while will slowly turn green and are then no longer edible. For the grower, it is important to know that these old varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. Cosy tip: just plant at least 5 varieties; they are packed in small portions (1 kg), and put a clear sign next to each type. Cook and taste them separately, make it a “Van Gogh Potato Eaters Feast”... Do you know a “forgotten” variety: let us know. All that remains is to wish you a very good harvest and (for later): enjoy your meal!