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Potatoes 'Vitelotte Noir' / 'Negresse' or 'Trufe de Chine'

Potatoes 'Vitelotte Noir' / 'Negresse' or 'Trufe de Chine'

Potatoes 'Vitelotte Noir' / 'Negresse' or 'Trufe de Chine'

Product number: 408900.1
Origin: South America
Latin: Solanum tuberosum

(1900) For many, this truffle potato is the queen among connoisseur varieties! Have you ever eaten black potatoes? Well, dark violet (skin color) is a better description; the inside (flesh) is a lighter violet. Elongated and slender (like a short winter carrot) with deep-set eyes: it looks like a truffle. Boil them with the skin on and then peel them: a delicacy both warm and cooled! The plants are susceptible to potato blight, so take sufficient preventive measures, although the tuber itself is less susceptible.

BLACK- OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes are an unknown group in our assortment. The skin is deep purple to almost black, and the flesh is purple, marbled, or white. To preserve the surprising effect of the color, we recommend not peeling the tubers but washing them before cooking. Plant from mid-April, when the soil has warmed sufficiently. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in a too-wet spot, but in full sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

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

Planting time:

April

Soil type:

All soil types

Location:

Flower colour: White flowers with purple accents
Average growth height: 60 to 90 cm
Bulb / tuber size: 25/32
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: Truffle potato
English: Potato

Recipe Vitelotte Noir Salad (buffet dish) Ingredients: 12 - 15 Vitelotte Noir potatoes, 1 can anchovies in oil, 1 large clove pressed garlic, 4 eggs, oil, vinegar. For garnish: flowers of 606740 Viola cornuta Sorbet-hybrids 'Sorbet Blackberry Cream' F1, or if these have already flowered, nasturtiums or other available edible flowers. Boil the potatoes in their skins until cooked. Let them cool slightly, peel them, slice them and place them in a wide dish. Boil the eggs hard, peel them and mash them finely. Make a generous amount of dressing by draining and finely mashing the anchovies, stirring in the garlic, and thinning with good olive oil and white balsamic vinegar (in a 2:1 ratio). Pour the dressing over the potatoes and gently toss. Just before serving, sprinkle the crumbled eggs over, then do not stir again! Finally, garnish with the flowers.