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'Royal Andes' Potatoes

'Royal Andes' Potatoes

Product number: 409027.1
Origin: South America
Latin: Solanum tuberosum

We strongly suspect that this variety has been popular for centuries in Colombia or Peru, the birthplace of the potato. The yield is average and connects you with the origin of potatoes! Expect an early harvest of flat-round, slightly bumpy tubers with a purple-red skin. The flesh is light yellow, quite firm and waxy in texture with a light, very fine flavour.
SPECIAL VARIETIES LIKE THESE ARE SUPPLIED IN A MIXED SEED POTATO SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, THESE CAN BE PLANTED WHOLE OR CUT INTO PIECES WITH SPROUTS.

RARE VARIETY FOR GOURMETS
Plant 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 a too wet spot, but in full sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

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

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
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: Potato
English: Potato

“These potatoes are not as good as they used to be…” Do you recognize 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 are back, those spuds of yesteryear! Old varieties from before 1950 with unique flavors, special colors, unfamiliar shapes. How wonderful it would be if all these historical varieties were available on a special shelf at the greengrocer… but for now, you will have to grow them yourself (or have them grown) for this “new” culinary discovery. Just a culinary tip: because of their special color or shape, do not 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 further elaborate this harvest presentation with unique cucumbers, multicolored chard, pumpkins, red kale, blue corn: “browse” through 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 will then no longer be edible. For the grower, it is 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 the different types. Cook and taste them separately, make 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!