Red Potato Recipes


Tubers are oblong to round, medium thick with a smooth medium red skin and white flesh. attractive and well suited for the table stock market. Processing quality for chips and french fries is not acceptable. Highly resistant to scab. Resistant to net necrosis, stem end browning and late blight. Red skinned, white fleshed variety. Developed in 1966 by USDA and Iowa. (1)

  • Origin & Breeding:bred by A.E. Kehr from (la1027-18 x La1354) and selected by the Department of Horticulture, Iowa State University, Ames, Iowa, in 1957.
  • Maturity:mid-season


High yielding variety, attractive appearance, widely adapted. Undersizing can be a problem if soil moisture becomes limiting. Well suited for washing at maturity. Good storability. Medium specific gravity.

Remark: space at 15cmwith low nitrogen for seed export.

  • Utilization:good to excellent for boiling, good for chipping at harvest, excellent for french frying; not suitable for processing.
  • Chief Market:seed export, fresh market, pre-peeled product in the institutional trade.


  • Plants:medium sized, upright, spreading at maturity; wings prominent.
  • Leaves:dark green, semi-open, long, slightly pubescent; midribs reddish purple.
    Terminal leaflets: broadly ovate.
    Primary leaflets: narrowly ovate, generally four pairs.
  • Flowers:large, light violet.
  • Tubers:oval to oblong, smooth bright red skin; shallow to medium-deep eyes, darker than the skin; white flesh.
  • Sprouts:reddish purple.


Moderately resistant:late blight, common scab, rhizoctonia, silver scurf, stem-end browning, tuber net necrosis, verticillium wilt.
Susceptible: black leg, fusarium dry rot, leaf roll, phoma rot,PVXandPVY. (2)



  1. ^ CFIA.
  2. ^ Canadian Food Inspection Agency.
Link to this page
Follow us socially