What kind of potatoes are best stored?

Even such a simple matter as buying potatoes has its own wisdom. Nadezhda Seregina, a leading potato specialist at the SeDek agricultural firm, will help us to choose the best quality and tastiest.

Which potatoes are best for long-term storage

If you buy potatoes for winter storage, it is better to choose not one variety, but at least 2-3. This will make it more likely that some of it will last until spring, and in addition, you will have potatoes in your supplies for various culinary purposes. Potato varieties vary in purpose. But it is impossible to establish "specialization" in appearance - you need to know the characteristics of the variety.

Features of buying potatoes in the store and in the market

In the supermarket, you can learn a thing or two from the label or packaging. It is good when the manufacturer writes for what culinary purposes the variety is suitable: for salad, for cooking, for frying. Now both foreign (Holland, France, Israel) and domestic suppliers often supply packaged potatoes with such explanations.

By the way, the quality of washed packaged potatoes is the same everywhere, which country to give preference to is a matter of taste.

It is more difficult when, instead of assigning a variety, they write: gourmet potatoes, domestic potatoes or something like that. Then we arm ourselves with a magnifying glass and look for the composition graph, if the label is present.

Starch content above 15% - the variety is suitable for mashed potatoes... Below 15% - for soup and salad... Dry matter - not less than 20-24%, and reducing sugars - not more than 0.5% - such potatoes can be fried, they will not crumble in a frying pan or deep fryer and will not acquire a bitter chocolate "tan". It happens that any data on the composition and purpose of the variety is missing. Then it remains only to take a bag for a sample and evaluate its quality yourself.

In the marketplace, many vendors can name the varieties they trade. Also useful information.

 

The most delicious potato varieties

For mashed potatoes it is recommended to take high-starchy potatoes - loose. The puree will be tender and fluffy, however, very high in calories.

The best varieties of mashed potatoes: Blueness, Lorkh, Sineglazka, Lugovskoy, Adretta, Elizabeth.

When cooking mashed potatoes, it is better to put the tubers in boiling water, and for salad - in cold water. Until the water boils, some of the starch is washed out of the salad potatoes, and it will not crumble.

For soup and salad, choose potato varieties with a reduced starch content. They do not fall apart during cooking and do not disrupt our weight loss program.

The best potato varieties for soups and salads: Leader, Handsome, Alvara, Red Scarlett, Nevsky, Luck, Nikulinsky.

Soon, in grocery supermarkets, there may be a new salad grade Gourmet - with dark blue flesh and high antioxidant content. It can also be eaten fresh.

For frying choose potato varieties with a high dry matter content and the ability to "keep" starch from decaying into sugars. Thanks to this property, the potato slices retain their shape during frying.

The best varieties of potatoes for frying: Leader, Nadezhda, Kolobok, Bryansk early, Zhukovsky early, Impala, Felox.

Which potatoes are best stored - washed or unwashed

To wash or not wash potatoes is actually not a very important question. In washed and unwashed form, they sell the same varieties, equally grown. Only during washing are potatoes sorted out, removing tubers with defects and non-standard sizes. Therefore, there are practically no sick, spoiled ones here. But washed potatoes are stored worse - if you need a strategic supply of potatoes, take unwashed ones.

What size to choose potatoes

If potatoes of the same variety are sorted by size, choose the largest one. The tubers, which were ahead of their brothers in development, managed to mature better - they have more protein, vitamins, they are healthier and tastier.

Where the best potatoes grow

The best domestic potatoes grow in Lipetsk, Voronezh, Kursk, Tambov, Tver regions, in the Moscow region.

This plant is of a temperate climate, the heat dramatically reduces the quality of its tubers. Potatoes brought from the Bryansk, Leningrad regions and from the north of Ryazan must be chosen more meticulously. In these regions, there are both good soils and soils that are not quite suitable for potatoes, which give goods of not the best quality.

Special mention should be made of the soil: when buying unwashed potatoes, we have the opportunity to evaluate it. The worst option is sand (run your palm over the peel - you will feel hard grains of sand). On the sand, the tuber is "liquid", it is poorly stored, darkens during cooking.

Peat potatoes can suffer the same disadvantages if poorly cared for, but to a lesser extent. You can recognize peat by its deep black color, when it dries up, it almost does not brighten, it crumbles, it is present on the peel of potatoes mainly in the form of dust.

The easiest way to grow good potatoes on black soil and loam. Seeing potatoes with black, gray or brownish plastic "mud" adhered to the tubers, take it boldly.

Why do potatoes darken when cooking?

There are many reasons for this, but we will not be able to identify one of them when buying. If the farmers have gone too far with nitrogen fertilizers, put the tubers in the storage in too high a layer, did not observe the temperature regime, beat and squeeze the potatoes during harvesting, they will darken during cooking, especially after they have been lying in a warm place for a couple of days. In general, all modern varieties are relatively resistant to this scourge, but none of them completely solves the problem.

Better than others, they preserve the unblemished reputation of the potato variety: Lorkh, Handsome, Blueness, Nikulinsky.

Fairy tales and storytellers: is it possible to grow potatoes without chemistry

Potatoes require fertilization and protection from pests and diseases. It is incredibly difficult to grow truly organic potatoes (without the use of "chemistry"), its cost price is fabulous. Therefore, all suppliers of organic potatoes are a little cunning. Usually they mean only the replacement of mineral fertilizers with organic ones. Tubers with this technology turn out to be more tasty, but their cultivation is still not complete without pesticides. However, there is no need to be afraid of panic - the main thing is that pesticides are used correctly.

5 SIGNS OF A QUALITY POTATO

1. potatoes are dense, firm;
2. potatoes do not "crack", do not crack when cut;
3. the peel of the potato is smooth, without roughness;
4. potatoes do not have dark spots on the skin;
5. potatoes with shallow eyes.

You can ask a question to an expert in fertilization, plant protection from diseases and pests here.

Farmers are advised to harvest potatoes in the fall, when the new crop has just been harvested. The assortment in the grocery markets at this time is large, so there will be no problems with the choice. If you delay the purchase, you can run into unreasonably high prices and bad goods. How to determine the quality of potatoes by their appearance, and which varieties are the most delicious and long-lasting.

Examining the peel

When making bookmarks for storage, many prefer large tubers. But, as a rule, there are fewer nutrients in them, although this is not strongly reflected in the taste. Therefore, for the winter, it is better to select medium-sized potatoes that fit in your hand. So it will be more convenient to clean it.

“Young or completely unripe potatoes, dug out before the tops have dried, is distinguished by a thin and flaky skin. Thick and even peel testifies to the maturity of the root crop, - says agricultural producer Khakim Nazar from the Chelyabinsk region. "These potatoes will be tastier and will last longer during the winter."

We buy after drying

The taste of potatoes is largely influenced by the soil in which they grew. Better if it is sandstone or black soil. Then the tubers will ripen starchy, and when cooked, they will be crumbly and aromatic. But peat soils, due to their high nitrogen content, are not suitable for this crop. Potatoes grown in peat bogs taste like soap. The color of such a defective product can be distinguished by its too dark, almost black skin.

“The potatoes harvested from the field must be sent to dry for several weeks. Constant ventilation in such special industrial storage facilities removes excess moisture and thereby strengthens the skin, - explains the Chelyabinsk farmer. “Therefore, always ask whether the potatoes lay after digging up or were brought from the field.”

Frying and puree varieties

It is a misconception that pink-skinned potatoes are only suitable for livestock feed. Both white and yellow potatoes and pink ones can have excellent taste properties. The whole secret is in the variety. According to Hakim Nazar, one of the best is Gala. The potatoes of this variety are white-skinned and yellow inside - firm, but not crumbly. For cooking and mashed potatoes, a variety with pink tubers - "Red Scarlet" is well suited.

“Now there are many German potato varieties on the market: the white-skinned Natasha, Koroleva Anna, Granada and the red-skinned Rosara, Red Lady. White varieties, as a rule, have excellent taste, but are poorly stored, ”warns Irina Novikova, General Director of the Food Corporation of the Chelyabinsk Region. - "Natasha" is amazing for making mashed potatoes, it boils well. Granada is very good for frying. Therefore, when purchasing light-bean varieties, use them until January - February. Red-peeled varieties have universal properties, they are very well stored until August - September of the next season. "

Domestic varieties also have excellent taste - "Babushka", "Mirage", "Souvenir", "Vasilek", "Fritella" and "Charoit".

Examining on disease

When buying potatoes from growers of whose reputation you are confident, make sure there are no diseases. The first sign of something amiss will be green tubers. This indicates that they contain a large amount of the alkaloid solanine, toxic to humans, which serves to protect the plant from bacteria and insects.

Small round holes indicate that the wireworm had time to eat this potato. Brown spots are signs of scab, such tubers are unsuitable for food. Large grooves filled with soil are a trace of the larvae of the May beetle - the beetle. However, the most common potato disease is late blight. With her, the tubers look healthy outwardly, but inside they are blackened.Therefore, always ask the seller to cut the potatoes. By the way, there is no need to buy copies with mechanical damage either.

How long can a Russian live without potatoes? Puree with cutlets or crispy fried potatoes are the best treats on the table. But in winter and spring, prices for this product in supermarkets rise significantly. Having a stock of potatoes for the whole year is a tangible benefit and convenience.

How to choose a long-lasting variety?

• Ripening period

Mid- and late-ripening potatoes are well stored. Do not store early potatoes. They won't even live to December.

• Variety color

Color is not decisive for safety. Both red-skinned (Red Scarlet), yellow-faced (Diva), and white (Valentina) potato varieties will winter well if you create good conditions for them.

• Starchiness

The starch content more affects the taste and calorie content of the product than the safety of the tubers. It is worth noting, however, that if the storage conditions for potatoes are not observed (temperatures below 0), starch turns into sugar. Consequently, potatoes with a high level of starchiness will become sweet faster than those with a low starch content.

• Late blight

A dark mesh on the tuber indicates the presence of this disease. For harvesting potatoes for the winter, varieties that are resistant to this ailment (Atlant, Vytok, Zarnitsa, Nevsky, Golubizna) are better suited. Choosing potatoes on the market, not every seller will be able to voice the name of the variety. It is better to inspect the potato from all sides for the presence of late blight, the skin of a healthy root crop should be smooth and even.

So, suitable for storage potatoes Rodnik, Lugovskoy, Nevsky, Golubizna, Red Scarlet, Diva, Valentina. This list is approximate. Cooks and hobby gardeners can always add a couple of their favorites. In general, winter storage potatoes should be mid to late ripening and with healthy tubers. Observing storage conditions, you can enjoy this healthy and tasty vegetable until the "young" potatoes appear.

The most interesting news:

Many summer residents do not even suspect that they have tuberous nightshade growing on their site. This is how everyone's favorite potato is called in the scientific language. For Italians it is "tartato", for Germans it is "kartoffel", and for Russians it is potatoes or potatoes.

In its homeland, South America, the nightshade plant grows wild. "Earthen apples" were brought to Russia under Peter I, but it was only in the 19th century that the cultivation of culture began, and by the beginning of the 20th century, potatoes in Russia began to be called "the second bread". There are a huge number of varieties of this vegetable, and knowledge of the particular cultivation of the crop, as well as choosing the right variety, play a very important role in obtaining high yields.

Potatoes - vegetable description

The familiar garden vegetable is a perennial plant, but is cultivated for one season. Forms a herbaceous shrub with erect stems and dark green leaves. The color of the leaves depends on the variety, growing conditions, and along with green, purple or brown-green shades are found.

Potato inflorescences are mostly white, but may be lilac, purple, blue. The resulting potato fruits - berries, contain a large amount of solanine, are unsuitable for food, can cause poisoning.

Potatoes are grown because of the tubers that are formed underground on the shoots - stolons. The plant has fibrous roots, which are generally not particularly deep. The depth also depends on the type of vegetable and, for example, in late-ripening varieties, the roots go down by almost 100-150 cm.

Tubers are round, oval, elongated. Their color is exactly the same varied: yellowish, cream, pink, purple, with veins, the manifestation of more intense colored spots. The flesh is usually white, and there are also varieties with yellow, blue-violet and pink flesh.Weight varies depending on the variety, growing conditions, agricultural technology. Large potatoes are considered to weigh about 1 kg.

Potato tubers contain a large amount of vitamins, amino acids, and minerals. An important indicator is the percentage of dry matter in potatoes, which is based on starch. This culture not only occupies an important place among the main food products, but is also actively used in traditional medicine.

IMPORTANT! The stalks, leaves and fruits of potatoes contain a large amount of poisonous solanine.

In tubers, its content is minimal, but if the potatoes were stored for a long time, they began to germinate, and also, if they were exposed to light for a long time and turned green, the concentration of solanine immediately rises. Such potatoes should not be eaten.

Potato varieties are cultivated, differing not only in terms of ripening, but also in taste, chemical composition.

Subdivide varieties:

• canteens;
• used in production (technical);
• fodder.

Potato varieties are also distinguished, which are considered universal, which are equally suitable for food purposes, for livestock feed, as well as for processing.

Potato development phases

Like other plants, the life cycle of this vegetable is conventionally divided into phases (stages), characterized by certain changes in development and growth.

There are five main phases in the development of potatoes.

1. The period before germination. The tuber, planted in the soil, begins to "breathe" intensively, swell and germinate in the buds' eyes.
2. The phase of the formation of a plant bush (stems, leaves, root system).
3. The beginning of the formation of buds on the bush, the growth of tops, the formation of stolons.
4. Potato flowering, completion of the growth of tops, intensive growth of tubers.
5. Withering and dying off of potato tops, ripening of tubers.

The plant belongs to vegetable crops of a temperate climate, while at very high temperatures (just like with a decrease from + 7ºC), all growth processes in potatoes can slow down. Thus, he needs moderate heat, then the vegetative mass will grow and tubers will form. Usually they practice planting potatoes with pre-planting preparation, when the tubers are germinated. This accelerates the emergence of seedlings, the growth of plant bushes. Tuberization also depends on the potato variety, and in early varieties it can begin as early as the third phase (budding period).

In total, the growing period of tubers usually lasts from 15 to 25 days, if favorable conditions are created and the weather is good.

What kind of soil does potatoes like

A good potato crop is difficult to obtain on uncultivated soils. The quality of the soil affects not only the quantity, but also the quality of the tubers.

And the best will be fertile sandy loam soils, loose air permeable. Light loam is also suitable, especially with a deep arable layer. Sandy and sandy loam soils are improved by introducing organic matter (manure, compost, poultry droppings), but it is recommended to use mineral fertilizers in minimal doses. In the same way, organic matter is added to heavy soils, while adding coarse sand.

Deep plowing of the area is of great importance when a loose arable layer is formed. It features good crumbling and breathability. In such soil, potato roots, stolons and the tubers themselves grow well.

To improve the quality of soils, it is recommended to introduce wood ash containing large quantities of phosphorus, potassium, calcium, and other trace elements.

ON A NOTE! The introduction of manure immediately before planting increases the yield, but at the same time there is a high risk of damage to the potato tubers by scab.

This culture loves light, does not tolerate shading. In shady areas, plants have poor flowering, too small tubers are formed, the foliage turns yellow.

According to the indicators of acidity, the soil should be slightly acidic, since it is precisely these that "like" the potatoes most of all.In addition, it must be borne in mind that different types of soil are suitable for different varieties. So, for example, Nevsky gives excellent yields precisely on small loam and sandy loam soils, but it is not suitable for heavy soils. The rather unpretentious Adretta grows on all soils, but Belarusian potatoes are preferred by peat bogs.

Potatoes - benefits and harms

Many people mistakenly believe that potatoes are too simple a crop, and there is no need to talk about any significant benefits of it. But this is not so, because a vegetable contains a large amount of various vitamins, amino acids, and regular consumption of potatoes in food contributes to the entry of these useful substances into the human body.

Potatoes are useful for strengthening bone structure, improving the functioning of the digestive system, and normalizing metabolism. The contained folic acid prevents the formation of cancer cells, potassium and vitamins C and B6 support and normalize the functioning of the heart.

Potatoes give a feeling of satiety, provides the human body's need for various substances. The vegetable contains components such as a flavonoid, quercitin, which protect cells from damage by free radicals.

Everyone's favorite potatoes have a beneficial effect on the condition of the skin, improving its structure, promoting rejuvenation, and the disappearance of wrinkles.

ON A NOTE! The Indians of Peru worshiped the potato as a deity. Some tribes were counting the time, focusing on the duration of cooking potato tubers.

As for harm, in relation to potatoes, like any other products, you just need to observe moderation. It is not recommended to eat a large amount of fried potatoes, chips, fries loved by many. Such products, cooked at high temperatures, contain a substance called acrylamide, which is harmful to the human body.

Those who take various beta-blockers should limit their intake of potato dishes, and potatoes, due to their high potassium content, are contraindicated for those with kidney disease.

Potato storage rules

Harvesting potatoes in the fall for many summer residents is one of the most laborious types of garden work. In this case, the harvested potatoes must be prepared for storage, to provide the vegetable with optimal conditions for wintering.

Typically, potatoes are stored in:

• cellars;
• basement;
• balcony or loggia.

The choice depends on the possibilities of summer residents, place of residence (city apartment, private house), climate of the area, as well as the amount of the harvested crop. The best option is a dry and dark cellar, with a stable temperature regime.

ON A NOTE! Potatoes should be stored at + 2… + 4 ºC.

At higher rates, the tubers will wilt, lose moisture, and sprouts will appear. It will not be possible to eat it. When the temperature drops, the potatoes become sweetish, the skin acquires a slimy bloom.

It is important to maintain an optimal moisture level - 70-85%, so that the tubers do not lose moisture and at the same time do not start to rot. Potatoes cannot be stored in damp cellars and basements, otherwise the harvest will be completely ruined in a few weeks.

Potatoes are stored in special boxes, bins, mesh bags, wire containers. If vegetables are poured in bulk into the bins, then the layer should not exceed 1-1.5 meters. In this case, good ventilation must be ensured. It is convenient to pour and store potatoes in wooden boxes, since if suddenly some tubers start to deteriorate, you can very easily remove them without breaking all the deposits.

Before laying the tubers for storage, the room must be dried, treated with disinfectants (copper sulfate, potassium permanganate can be used). Disinfection is also carried out using sulfur bombs.

IMPORTANT! When drying the cellar, you must be very careful, observing safety precautions.

The bottom of the cellar or basement must be dry.It is desirable that it be sprinkled with some kind of moisture-absorbing material (pebbles, gravel or coarse sand).

Potatoes are poured into storage sorted, sorted, dried. On top of the tubers, you can lay a layer of beets, which will absorb excess moisture from the "breathing" potatoes. If a cold snap is expected, then the lid to the cellar is covered with warm blankets, old sweatshirts so that the potatoes do not freeze.

Potatoes for eating should be kept separate from tubers to be planted. Usually, these tubers are sorted before storage, and then kept in the sun for a bit to turn them green. They cannot be eaten, but they will winter well, and in the spring there will be high-quality seed material.

Which potato variety is best stored in winter

When laying potatoes for storage, it should be remembered that not all varieties of that culture tolerate wintering equally well. Even if all conditions are met, early potato varieties can begin to germinate. But in practice, very often gardeners do not subdivide potatoes into early and late varieties, storing everything in one mass.

Experimentally, they determine for themselves delicious varieties of potatoes (and here opinions may be different), as well as those that winter best until spring. Much also depends on the conditions, since it is easier to store in well-equipped cellars than, for example, on a loggia or in basements.

Sorting by varieties is still needed, since groups of early or middle ripening periods winter worse, while late potatoes lie perfectly not only until spring, but also part of summer. Luck, Rosara, Lark - these are early varieties, so they should be eaten first. They cannot stand long-term storage and will start to deteriorate. But the early Impala variety, which is loved by many gardeners, does not cause much trouble during wintering and is very well preserved until late spring. The early Dutch variety Red Scarlet is also well preserved.

High keeping rates in such varieties as Zhuravinka, Asteriks, Atlant, Gatchinsky, Lasunok.

The mid-season potato variety Nevsky, successfully grown throughout the country, is famous for its excellent taste and good keeping quality. So everyone can always choose their "own" variety, which can be easily preserved in the winter.

Potato varieties

There are a huge number of different varieties of potatoes, classified according to various characteristics. It is traditional to divide the culture into groups according to ripening periods:

• early and mid-early (60 to 90 days);
• mid-season varieties that require 90 to 110 days to grow;
• late varieties (from 110 to 120 days).

There are especially tasty varieties, the most mature, adapted to various conditions (drought-resistant, growing on clay soils, withstanding temperature extremes and high humidity). Also in the descriptions of varieties, the characteristic of the resistance of a particular potato to diseases and pests is of particular importance. For example, Bellarosa, Zhivitsa are resistant to late blight, Picasso, Karatop and Fantasia are not infected with scab, and Sante or Arosa are least affected by the dangerous golden nematode.

In addition to varieties of domestic selection (both old and proven, and new ones), Russian gardeners try and successfully cultivate potato varieties from Germany and Holland. Potato varieties of Belarusian selection are widespread, especially since the climate of many Russian regions is similar to the conditions of a fraternal country.

ON A NOTE! It is recommended to grow regionalized varieties that best show their characteristics in a particular region.

Also, experts always advise gardeners to cultivate potatoes of different ripening periods on their plots, with different parameters of weather resistance. This makes it possible to always get a good harvest even with an unfavorable summer season.And do not forget about the systematic renewal of seed potatoes, since over the years the culture gradually degenerates. Tubers, once large and tasty, are shrinking, plants are more likely to get sick, harvests are not encouraging. The reason is most often one - the degeneration of varietal traits, the accumulation of viruses.

Therefore, it is necessary to regularly add new potatoes, try a little bit of other varieties.

IMPORTANT! You need to purchase potatoes from reliable and trusted intermediaries or from seed farms.

Early potato varieties

This group includes potatoes, the ripening period of which does not exceed 90 days. Among them there are also their own record holders, whose tubers ripen on 50-70 days - ultra-early varieties.

Please note that maturation indicators may change due to weather, climatic features of the region, agricultural technology. Early potatoes are valued for the ability to quickly get a harvest, to use fresh tubers in the second half of summer. Its “minus” is that it is unsuitable for long-term storage, so other varieties from the group of mid-season and late ones should be used for wintering.

Red Scarlet (Holland)

One of the most widespread Dutch varieties in Russian regions. On average, ripening period is 70-75 days. It is grown in the southern regions, zoned for the Moscow region, this potato is successfully grown by the gardeners of the Urals and the North-West.

The tubers are even, oblong, the skin is pink-lilac, the flesh is yellowish. The tubers weigh about 100 grams. On compact bushes, up to 10-13 pieces of tubers are formed. The palatability of the pulp is good. This variety is recommended for cooking French fries, for frying. It does not boil well during cooking; it is not suitable for mashed potatoes.

Red Scarlet is distinguished by drought resistance, high productivity, unpretentiousness. It is quite resistant to the nematode, but in some years it can be affected by late blight.
You can order this variety in the Sady Rossii online store

Luck (Russia)

Luck is a potato variety of domestic selection. For what they appreciate it: it gives good yields, and is also suitable for long-term storage (a rarity for early varieties). It also shows resistance to various viruses and mechanical damage.

Bushes of medium size, spreading, blooms white. It is successfully grown in the regions of the North-West, the middle zone, the Volga region. Forms on a bush up to 18 tubers, the average weight of each is up to 150-200 grams. The skin is yellow, the flesh is whitish inside. The eyes of Good Luck tubers are poorly expressed. A very tasty variety, but also suitable for storage.

The Udacha variety is fruitful even in unfavorable years, and therefore is popular with summer residents.
To order this variety, click on the button

Rosara (Germany)

Another variety of foreign selection - "guest" from Germany Rosara. The originator of the variety is Saka Pflanzenzucht GBR, since 1996 Rosara has been included in the State Register of the Russian Federation.

Rosara's tubers are oval, beautiful, and the skin is red. The surface of the tubers may have a slight roughness. The pulp is yellowish. This variety (according to many summer residents) is one of the best in taste. Contains a small percentage of starch, does not boil over.

It is cultivated in almost all regions of the Russian Federation. From one hundred square meters, with proper agricultural technology, you can get up to 400 kg of tubers.
This variety can also be ordered

Bellarosa (Germany)

The gardeners of the Urals, the regions of the North-West and the Center of Russia are successfully growing the Bellarosa potato variety.

These are early potatoes, tubers can be added to food after 40-45 days. Forms beautiful bushes, each plant forms up to 10 large tubers. Each of them weighs on average - up to 150-200 grams, there are also larger specimens - up to 800 grams.

Bellarosa's peel is pinkish, the flesh is yellow, it can be creamy. Taste qualities - on the "five", potatoes can be used to prepare a variety of dishes (frying, boiling, baking).

ON A NOTE! When boiled, unlike many varieties, Bellarose's pulp does not darken.

The yield of Bellarose is high, from 150 to 300 kg are harvested from one hundred square meters of the ridge. It is appreciated both for its yield and excellent taste, and for its unpretentiousness, resistance to diseases, as well as keeping quality and drought resistance.

Bellarosa is less resistant to the Colorado potato beetle, therefore, mandatory preventive measures are needed.

Impala (Netherlands)

Dutch potatoes are always in demand among Russian gardeners. The Impala variety is a vivid example of this, since both summer residents and various vegetable farms grow it.

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It is a potato of an early ripening period (up to 65 days), although often summer residents begin to dig up tubers for food after 45-50 days. That is why in the southern regions of Russia this variety manages to ripen, and it is planted twice a season. Up to 15-18 tubers are harvested from the bush. By weight, each tuber reaches about 130-150 grams.

The peel of root vegetables is yellowish, even and smooth. The pulp is creamy. Impala potatoes have an excellent taste, and this variety, despite the early ripening period, winters well and retains its appearance. The variety requires mandatory observance of crop rotation, gives a high yield when planted in ridges.

Medium potatoes

This group in our review includes medium early varieties (75-85 days), as well as potatoes with a ripening period of 90 to 110 days.

Gala (Germany)

An unpretentious variety of German selection - Gala, which is grown in many regions of Russia. Resistant to a number of potato diseases, nematodes.

The bushes are medium-grown, the flowers are white. Forms tubers weighing up to 120 grams, the peel is yellowish, the pulp is more intensely colored in a bright yellow color. One bush can have up to 20-25 potatoes. It does not boil over, remains very dense during cooking, so such potatoes are ideal for preparing various salads and soups.

The yield of the variety is good, up to 350-400 kg are harvested from one hundred square meters. Gala is distinguished by the fact that the tubers give uniform shoots, the bushes are compact, leveled, so it is convenient to take care of the plants.
Order Gala potatoes with delivery

Nevsky (Russia)

A real favorite of summer residents is a variety from a domestic breeding school called Nevsky. It is also grown in large farms, appreciated for the excellent taste of tubers, high yield (up to 500 kg per one hundred square meters), good keeping quality.

The bushes of Nevsky are very lush, beautiful, white flowers. Each bush forms from 8 to 15 tubers, the average weight is 80-150 grams.

The peel of the potatoes is white, the flesh is also white, the taste is very good. Nevsky is suitable for the preparation of various dishes, has an average starch content. Gardeners appreciate it for its resistance to one of the most dangerous potato diseases - late blight; it is also little affected by a black leg, scab.

ON A NOTE! The Nevsky variety requires special attention when planting. Do not damage the sprouts of sprouted tubers.

You can order this variety

Nevsky is zoned in all regions of the country.

Sorcerer (Russia)

The Sorcerer variety from Russian breeders "charmed" many, and above all it is appreciated for the excellent taste of tubers and marketability.

This potato variety is unpretentious to the weather, soil, and also shows good resistance to various diseases.

In some years, it can be affected by the golden nematode.

Higher yields are obtained with rare planting.

The leveled tubers of the Sorcerer have a yellow-brown skin, the flesh is white. The taste is very pleasant, such mashed potatoes are especially good. When cooking, the tubers do not darken.

From one hundred square meters, from 170 to 400 kg are harvested, the yield depends on the region and the characteristics of agricultural technology.

The Sorcerer has proven himself well when grown in the northwestern regions, the middle Volga region, the Volga-Vyatka region.

Adretta (Germany)

One of the old varieties that Russian gardeners are happy to grow is Adretta.This is a German variety that appeared on the plots almost a quarter of a century ago and, despite the abundance of new potatoes, it does not give up its positions.

Delicious, with a high starch content, Adretta potatoes are especially good for cooking. They have a yellowish skin, the flesh is also yellow, and when boiled, its color intensity increases.

The weight of individual potatoes is up to 140-160 grams. Adretta is a very unpretentious variety, grown both in summer cottages and in various farms. The disadvantages include the variety's susceptibility to scab and late blight, especially when grown in the northern and northwestern regions.

Tubers, even when freezing, do not change the taste and do not become sweet.

Tuleyevsky (Russia)

In 2006, the Tuleevsky potato variety appeared in the State Register of the Russian Federation.

It was bred by breeders of the Kemerovo region, the name was given in honor of the governor of the region.

Its bushes are compact in size, which makes it possible to grow the variety in areas of small areas.

Potatoes are even, have a yellowish peel. The surface is rough. The variety has a good taste, in addition, it is appreciated for the absence of small tubers on the bush. On average, up to 20 tubers are formed on one plant, weight up to 250 grams.

This "governor's" variety is grown in many regions of Russia, since, in addition to yield, it is also resistant to scab and rot.

Rocco (Holland)

Vegetable growers in many countries of the world grow Dutch Rocco potatoes. It appeared in our country in 2002, so this variety can no longer be considered a novelty.

The ripening time largely depends on the characteristics of the region, since in the south, tubers are dug up after 100 days, in more northern regions it takes more time (up to 120-150 days).

Unpretentious Rocco forms an oval potato, each weighing up to 120 grams. The skin of the potatoes is red, the flesh has a pleasant creamy hue.

To store Rocco's potatoes, you need to equip a good cellar, otherwise the roots may not survive in winter.

The taste is very high and can be used to prepare various dishes.

Feature of the variety: Rocco often lacks flowers during the growing season. This does not affect tuberization.

Aurora (Russia)

In the northern and central regions of Russia, many prefer the mid-season Aurora variety. Its peculiarity: delicious even potatoes, good yield, careful adherence to all agricultural techniques is required.

The variety forms powerful tall bushes, therefore, repeated hilling is required so that the plants do not "fall apart".

The beautiful tubers of Aurora have a reddish-beige skin, inside there is a soft cream-colored flesh. An average of 20-23 potatoes grow on the bush, but in a number of regions, gardeners noted other numbers - up to 30-35 copies.

Potatoes weight - up to 150 grams (average). Suitable for all types of processing. Keeping quality is high, subject to storage conditions, Aurora winters well until next summer.

Late varieties of potatoes

This category includes varieties with tubers ripening from 110 to 130-140 days. These are the optimal varieties of potatoes for the southern regions, since in those climatic conditions (long summer period) they manage to give excellent yields.

In the conditions of the middle zone, the Urals, Siberia, the North-West, it is difficult to grow them, although some gardeners, due to their good taste and excellent keeping quality, also cultivate late potatoes.

Picasso (Holland)

The variety stands out for its large spreading bushes, high yield, excellent taste of tubers. But Picasso is picky about the quality of the soil, agricultural technology, so it will be necessary to work hard to get good yields. He loves freedom, and gives the best results with a sparse landing.

Its tubers have a very unusual color - beige with pink spots. Most likely, it is because of this original color that the potato variety received the name of the great painter.

Potatoes have a weight of about 90-140 grams, the starch content is low.

Even among late varieties, Picasso is distinguished by excellent keeping quality, preserving an attractive appearance, for which it is especially appreciated by producers who grow it for sale.

You can collect up to 300-320 kg of potatoes from a hundred square meters of a plot. "Minus" - is affected by late blight.

Zhuravinka (Belarus)

The breeders of Belarus have bred many excellent varieties of potatoes, the legendary vegetable of this country, which is almost a national symbol, and among them is Zhuravinka.

A late-ripening Belarusian variety is grown by gardeners in the Central part of Russia, the Volga region, and it succeeds in more northern regions (Leningrad, Pskov, Arkhangelsk regions). Ripening time - up to 110 days.

Since 2005, it has been registered in the State Register, the yield is very impressive - up to 600 kg per one hundred square meters. It is important that this variety is unpretentious to growing conditions, so the yield indicators are almost the same in different regions.

On one bush of potatoes, up to 16-18 tubers of bright red or pink color are formed. Interestingly, the flesh of this potato variety is yellow. The weight of potatoes is up to 100 grams (maybe 200, and 300 grams), the tubers are most often aligned.

A feature of the Zhuravinka variety: high levels of starch content in the pulp (up to 20%). This potato is used in the food industry (making chips), as well as for cooking any kind of food.

The keeping quality of Zhuravinka is good, it winters remarkably until spring, 96-98% of the tubers remain in good condition.

The best varieties of potatoes

Real gardeners will never stop there, they will try, experiment, select the best potato varieties for themselves. And although these varieties or hybrids are often not included in the State Register of the Russian Federation, they are successfully cultivated in the vast expanses of Russia and get very good results.

Dauphine

The Dauphine variety, bred by the Dutch, is famous for its excellent taste and large tubers. The average weight of these potatoes reaches 300 grams.

The tubers are beige in color, the flesh of the potato is the same color. Up to 18-20 tubers are usually formed on one bush. Unpretentious, resistant to many traditional potato diseases. Many gardeners unconditionally recognize this variety as the most delicious among Dutch breeding potatoes.

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Large, yellowish brown tubers of this variety grow up to 350-400 grams. Pai is a variety for those who appreciate productivity, excellent taste, but at the same time are ready to follow all the rules of agricultural technology.

If you follow all the techniques, you can get up to 370-390 kg per hectare.

The variety is distinguished by tall, spreading bushes, resistance to powdery mildew, most fungal infections of potatoes.

Pai is one of the best varieties for making mashed potatoes (it boils well).

Gourmet

Lilac-fleshed potatoes? And why not, because it has an excellent taste, while the tubers can be eaten raw. This is precisely the variety of the Russian selection Gourmet, which is becoming more and more popular among gardeners.

The gourmet belongs to the group of mid-early potato varieties, the ripening period is up to 80 days. The plant is small in size, semi-sprawling, up to 14 blue or purple tubers are formed on each.

Potatoes grow up to 80-100 grams, the pulp has not only an unusual color, but also a rather original and very pleasant taste. Used everywhere:

• French fries;
• mashed potatoes;
• soups;
• salads;
• for baking.

Starch content - up to 16%.

ON A NOTE! Gourmet is a variety that appeared as a result of painstaking breeding work. It does not belong to genetic engineering technologies, and its interesting color is due to the high content of anthocyanins in the pulp and peel.

Gourmet tubers are very useful, since the various substances contained in them help to lower cholesterol, improve the functioning of the circulatory system and heart.It is recommended for diabetics, as well as children and the elderly. Salads and vinaigrette with the addition of such potatoes take on a very unusual look.

Reviews

Talgat

I grow the Red Scarlet variety, for the past five years I have been planting only this variety. I usually plant until May 25, while digging the potatoes before August 25, otherwise the tubers may crack. Stores very well. The potatoes are tasty, boiled. These are data for the Urals, I don’t know how it will be in other regions.

Love

Many people do not like the Luck variety. And we grow it with pleasure. In a hot summer three years ago, only Luck gave us a good harvest, all other varieties simply did not grow. It tastes good potatoes, but most likely it depends on the soil. Our friends do not cultivate Luck at home, they do not succeed in it, but ours is always praised. The variety is large, there are no voids inside.

Ludmila

I ordered this variety from Kemerovo, I have been growing it for the third year. I like it very much, tasty, boiled well. For mashed potatoes, that's it. There are usually 12-13 pieces on the bush, the peel and pulp are yellow, the skin is slightly rough. Tuleyevsky loves soils fertilized with humus and ash, so I always put them in without regret. I do without watering, I am happy with the harvest.