Home
Potatoes 'Red You Know'

Potatoes 'Red You Know'

Product number: 406456.1
Origin: South America
Latin: Solanum tuberosum

This modern variety yields a very high crop of strikingly smooth, oval-round tubers with red skin and cream flesh. Its good flavour and slightly floury (fairly firm) texture make this a versatile potato for boiling and baking. Its resistance to Phytophthora in the tuber is quite high, and it can be grown successfully in both Northern and Southern Europe, and even in North Africa! Can be stored for several months after harvesting.

MID-EARLY VARIETY FOR CONNOISSEURS.
A mid-early variety means it can be harvested from August onwards. Harvesting can be brought forward by several weeks by planting earlier. The planting period is from mid-April, when the soil is sufficiently warm. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in a too wet spot, but do ensure they get plenty of sun. Mid-early varieties can be susceptible to the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, fertilising with patentkali, not spraying water over the plant, and possibly organic spraying with sulphur or silinal. 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:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: 35/55
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: South America
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 recognize that lament? Perhaps you used to live (and taste!) more intensely, 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, unfamiliar shapes. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer... but for now, you'll have to grow them yourself (or have them grown) for this “new” culinary expedition. A quick culinary tip: because of their special color or shape, don’t peel them, but clean them thoroughly and cook them whole; often, the color is retained 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 chard, pumpkins, red kale, blue corn: "browse" our seed guides for all those special (old but now trendy) vegetables. Potatoes that you've 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 put a clear sign by each distinct type. Cook and taste them separately, turn it into 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): bon appétit!