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'Amandine' Potatoes

'Amandine' Potatoes

Product number: 407975.1
Origin: Europe
Latin: Solanum tuberosum

(1994) This French variety, with 'Mariana' and 'Charlotte' as parents, yields an early to rather early, beautiful harvest of fairly long oval tubers with a firm structure and texture. A delicious salad potato that is very popular not only in France but also in Switzerland and Sweden. Use this finely flavoured variety primarily after cooking, whether warm or cooled.

WAXY POTATO VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties together because their taste differs considerably from the rest. They remain very firm after cooking, so they definitely don't disintegrate, and have a waxy-firm structure. After cooling, the tubers are still a delicacy and are, for example, used for salads. Most waxy varieties can be harvested mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil has warmed up sufficiently. 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. 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: White flowers, sometimes with a light purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 30/40
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Easy

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

“These potatoes just aren't like 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’re back, those spuds of yesteryear! Old varieties from before 1950 with special flavours, unique colours, unfamiliar shapes. How wonderful it would be 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 voyage of discovery. Here's a culinary tip: because of their special colour or shape, don't peel them, but clean them thoroughly 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 enhance this harvest presentation with unusual gherkins, 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'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 packed in small portions (1 kg), and put a clear sign next to each 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!