Yellow-fleshed potatoes taste great and are a good source of iron, calcium, and eye-friendly carotenoids compared to other varieties. One 85-gram serving contains 1.3 mg of iron and 15 mg of calcium. 

For comparison, even red potatoes, which are extremely popular among adherents of a healthy diet, have 2 times less iron, no calcium and a 40% higher glycemic index.

Due to their rich sweet taste and predictable results when cooked, yellow potatoes are widely used by restaurateurs for baking, grilling, frying (including deep-frying), mashing and adding to salads. Many varieties of yellow potatoes are suitable for making chips. If you plant at least one, it will not disappoint you. To help you choose, we will tell you about the most delicious and fruitful.

Varieties of yellow-fleshed potatoes The earliest potatoes

If you want to treat yourself to new potatoes before anyone else, plant an ultra-early yellow potato variety like Meteor or Impala. The first one is generally considered a “forty-day plant”, and therefore, already 40-45 days after germination, 6-12 even, slightly rough tubers with a large chicken egg can be obtained from each bush. If you let them ripen completely, then the potatoes will grow the size of an orange, there are practically no small tubers in this variety.

The Impala variety gives a harvest in 50 days, but has a significant advantage — it is suitable for 2 plantings per season, therefore, the harvest is double. At the same time, the tubers are no less, and on the bush there are almost 2 times more of them!

early ripe yellow potatoes

In early ripe varieties with yellow flesh, the growing season is not only slightly longer, but the yield is almost 2 times higher. Well adapted to the changeable weather of our country’s climate:

  • Pink-skinned potatoes are a Bellarosa variety whose tubers only become tastier during storage. Potato Explosive is a long-term, resistant to the vagaries of the weather. Unique hybrid Kamensky, immune to the Colorado potato beetle.
  • With yellow skin — Queen Anna, yielding more than 600 kg / ha (suitable for mechanized harvesting, washing and storage) and Riviera, whose tubers are tastier when young. These two unpretentious varieties give a decent yield and are resistant to short-term droughts. The opposite of them is Colette, which does not tolerate a lack of moisture.
  • With a light yellow skin — Luck (one of the most delicious varieties of potatoes!). Despite the fact that it is medium early and fully ripens in 65-80 days, already 45 days after germination, you can begin to dig up the first tubers.

medium early yellow potatoes

From 70‒80 to 90‒120 days will be needed to grow medium-early yellow-fleshed potato tubers. Among them, the most popular varieties of potatoes among gardeners are:

  • Gala. A real leader in yield — up to 700 kg / ha! At the same time, it is undemanding to soil and weather, resistant to the Colorado potato beetle and diseases. In a bush, on average, 25 tubers.
  • Lady Claire. A hybrid variety of Dutch yellow potatoes. Best for chips and purees. Valuable for excellent keeping quality at low temperatures, resistance to transportation and mechanical damage. Doesn’t mature for a long time.
  • Alvara. This potato, despite the relatively small potatoes, yields up to 440 c/ha. Suitable for making chips. Does not melt when cooked. One of the few drought-resistant varieties of yellow potatoes.
  • Bryansk delicacy. Unpretentious and undemanding to care. The tubers do not boil much, but are still moderately crumbly. The main advantage of the variety is resistance to potato cancer, mosaic and other common potato diseases.
  • Excitement. An excellent high-yielding variety (up to 550 c/ha), which quickly adapts to growing conditions, and therefore is suitable for growing in any region of our country. Popular in first and second courses, but also suitable for salads and side dishes.
  • Santa. One of the best potato varieties for chips and french fries. Gives a consistently high yield, resistant to nematode, scab and viruses. 
  • Delight. Very tasty, fruitful and immune to diseases. Ideal for making crispy french fries.
  • Prime. Highly resistant to prolonged drought, most pests and diseases. Weakly boiled soft, so it is used for frying. 
  • Monaliza. An excellent choice if you like to bake and boil potatoes. Long shelf life after harvest. Resistant to late blight and potato cancer.

Mid-season and mid-late varieties of yellow potatoes

In 90-120 days, you can get a full-fledged potato crop with an average ripening time. The most popular in this category are 3 varieties. The first, of course, is the well-known Kolobok, which is widely used in vegetable mixtures and dry mashed potatoes. The second is Zhigulevsky, ideal for frying. The third is the drought-resistant Grand, whose flesh does not darken when exposed to air.

Late varieties of yellow potatoes

The tubers of the latest ripening periods usually boil well, but at the same time keep their shape in soups. They have the most nutrients and carbohydrates, so the dishes are hearty and very tasty. Late-ripening varieties are grown for long-term storage. The table varieties of late potatoes with yellow flesh are well adapted to our climatic conditions: Krasa, Lady Rosetta, Red Fantasy and, of course, Lasunok of our local selection.

The latest yellow-fleshed potato is the drought-resistant Dutch Picasso (Sineglazka), whose vegetation period is 120‒140 days. Its taste is considered a reference, so it is fried, boiled, added to soups and salads without worrying about the quality of the dishes. 

For advice on the right agricultural technology, contact Becker specialists in the comments, in the chat on the website or in social networks. Or take a few minutes for a short workshop from our agronomist that will show you the 2 best ways to prepare potatoes for planting and reveal some useful secrets.

We wish you a super harvest of potatoes in the new season!


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