Potato types

Discussion in 'Fruit and Vegetable Gardening' started by passionflower, Mar 23, 2008.

  1. passionflower

    passionflower Member

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    Last year I planted Sieglinde potatoes which are a low starch, wonderful potato for salads etc because they stay intact when cooked. Because I live in a remote location, securing these potatoes is not an easy feat so I was wondering if the next best thing would be Yukon Gold as I can get these at Cdn Tire.

    Thanks for your help.
    Passionflower
     
  2. Michael F

    Michael F Paragon of Plants Forums Moderator 10 Years

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    Can you get 'Marfona'? That also stays intact on cooking, a very nice 'waxy' texture potato. Don't know if it is low starch or not, though.
     
  3. lorax

    lorax Rising Contributor 10 Years

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    If you ever find Sieglinde again, put a few away in your root cellar to use as seeders for the next year's crop.... Then you won't have this problem.

    Micheal - the "waxier" a potato is, the lower its starch content.
     
  4. Michael F

    Michael F Paragon of Plants Forums Moderator 10 Years

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    Thanks!

    Took me a long time to realise 'Marfona' was a potato, not a shipping communications system ;-)
     
  5. Durgan

    Durgan Well-Known Member 10 Years

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    Potatoes are my favourite vegetable. I bake them in the oven in a cast iron pot covered. 400F for one hour and they are perfect, a little butter and I have a feast. But, I cannot take Yukon Gold. I don't like the texture, and probably the colour puts me off. I like my potatoe fluffy and white. Thank you-just my view.

    I only grow Superior-white, and Pontiac-Red, and Kennebec-first time this year; and last year I tried about six of the black or purple type. I will try the purple again, since I rather liked them. Usually I grow what is available form the local suppliers.
     
  6. Helen Leung

    Helen Leung Active Member 10 Years

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