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Potatoes 'Frieslander'

Potatoes 'Frieslander'

Product number: 401200.1
Origin: South America
Latin: Solanum tuberosum

(1990) Parents: Gloria x coderas. Floury when cooked, very good flavor. Due to very high yield, plant a little wider apart. For clay and sandy soil. Resistant to potato cyst nematodes and not very susceptible to blight in the tuber. Size 28/40 contains ± 90 tubers per 2.5 kg, they produce 7 stems per 2 tubers and can be planted on 20 m².

EARLY VARIETY.
An early variety primarily means that it grows quickly and can therefore be harvested early. The planting time is approximately the same as for later varieties (April). However, to get an extra early harvest, these varieties are often planted earlier (mid-March with foil protection or even from January under glass). Early varieties are less quickly affected by the dreaded potato blight (Phytophthora infestans). Although the epidemic occurs earlier and earlier: plant widely and fertilize with potash. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

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

Planting time:

March
April

Soil type:

Clayey
Sandy

Location:

Flower colour: White flowers sometimes with a purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Easy

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

On the website http://www.moorsmagazine.com/onzinbak/aardappelfrieslander.html, we read: “Lately, we'd been less inclined to eat potatoes. That's because potatoes have been quite disappointing for a while. A truly tasty, reasonably firm potato that you could also fry nicely was simply no longer to be found. Until we saw a new potato for us at the market – the Frieslander. Finally, a potato we can be unreservedly enthusiastic about again. It boils perfectly, has an excellent taste, is also delicious cold in salads, and since today we know it also makes an more than excellent roasting potato. So remember – The Frieslander. The information we could find (but which doesn't dedicate a word to its excellent taste) reads as follows: The Frieslander is a potato variety with oval tubers, a yellow, smooth to moderately smooth skin, and is quite yellow inside. It is a floury potato, which can be used well for baking, roasting, or frying.”