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Potatoes 'Atlas'

Potatoes 'Atlas'

Product number: 407110.1
Origin: Europe
Latin: Solanum tuberosum

This Austrian variety stood out for its good taste; the creamy-yellow flesh is slightly floury. We have a large annual harvest of this "old boy", and we also made very fine fries from it! The taste is optimal in autumn and early winter. The variety also thrives very well around the Mediterranean, including North Africa. It tolerates early blight very well and late blight reasonably.
SPECIAL VARIETIES LIKE THIS ARE SUPPLIED IN MIXED SEED SIZES; THERE MAY BE (VERY) LARGE TUBERS INCLUDED. PLANT THESE WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September. Early planting can move the harvest forward by several weeks. Planting time is from mid-April, when the soil is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but ensure they get plenty of sun. Main crop varieties can be affected by the dreaded potato blight (Phytophthora infestans). Some preventive measures include: planting with ample space, fertilizing with patentkali, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 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: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: Europe
Ease of cultivation: Moderate

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

“Potatoes aren’t what they used to be…” Do you know 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’re back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. Wouldn't it be nice if all these historical varieties were available on a special shelf at the greengrocer's... but for now, you’ll have to grow them yourself (or have them grown) for this “new” culinary journey of discovery. Here’s a culinary tip: because of their special color or shape, don’t peel them but clean them thoroughly and cook them whole; often the color remains after cooking, and presentation matters, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could expand this harvest presentation with unusual cucumbers, multicolored Swiss 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’s important to know that these old varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. A fun tip: just plant at least 5 varieties; they are packaged in small portions (1 kg), and place a clear sign next to each type. Cook and taste them separately, make it a “Van Gogh Potato Eaters Feast” out of it… 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!