Colomba Potato Supplier

Quick Overview

Colomba is a premium, yellow-fleshed table potato variety prized for its exceptional culinary qualities and visual appeal. Developed for fresh market consumption, this variety features a perfectly balanced waxy texture that holds its shape well during cooking while offering a delicate, buttery flavor. The tubers are medium-sized with an attractive oval shape, smooth golden-yellow skin, and vibrant yellow flesh that retains its color after preparation. Colomba potatoes are particularly popular among chefs and home cooks for their versatility in both simple and gourmet preparations. Their excellent cooking properties and eye-catching appearance make them a favorite in European markets, especially for spring and early summer harvests when new potatoes are in high demand.

Origin & History

The Colomba potato was developed in the Netherlands through careful breeding programs aimed at creating a superior early-season table potato with exceptional taste and texture. Introduced in the early 2000s, it quickly gained popularity across Western Europe as a premium fresh market variety, particularly in Germany, France and Belgium. Breeders specifically selected Colomba for its resistance to common potato diseases while maintaining excellent culinary characteristics. The name “Colomba” (meaning “dove” in Italian) was chosen to reflect its pure white flowers and peaceful, consistent growth habits in the field. Over the past two decades, it has become one of the most sought-after early potato varieties in gourmet markets and specialty food stores throughout Europe.

Specifications

Colomba potatoes typically have a medium starch content ranging from 13-16%, placing them firmly in the waxy potato category ideal for boiling and salads. The tubers are uniformly medium-sized, averaging 80-120 grams each, with a regular oval shape that makes them perfect for portion control in professional kitchens. They feature exceptionally smooth, thin golden-yellow skin that requires minimal peeling and bright yellow flesh that maintains its color during cooking. Colomba has a relatively short growing season of about 85-95 days, allowing for early harvests of “new potatoes.” The variety shows good resistance to common scab and moderate tolerance to late blight, though it requires careful handling due to its thin skin.

Key Characteristics

1. Superior Culinary Quality: Colomba’s waxy yet creamy texture and delicate, slightly sweet flavor make it a chef’s favorite for refined preparations.
2. Visual Appeal: The combination of golden skin and vibrant yellow flesh creates an attractive presentation on plates, especially in whole preparations.
3. Early Maturity: As one of the first potatoes available in spring, Colomba commands premium prices in early season markets.
4. Thin, Edible Skin: The smooth, delicate skin doesn’t require peeling, saving preparation time and retaining nutrients.
5. Consistent Performance: Plants produce uniform, evenly-sized tubers with minimal defects, ensuring high marketable yields.

Best Uses

Colomba is primarily an all-around table potato excelling in fresh market applications rather than processing. Its waxy texture makes it perfect for boiling, steaming, and potato salads where shape retention is crucial. The variety shines in gourmet preparations like roasted baby potatoes with herbs or delicate potato gratins where its buttery flavor can stand out. While not ideal for chips due to its medium starch content, Colomba can be used for premium kettle-style chips when sliced thickly. It’s generally not used for starch production or French fries, as its qualities are best appreciated in fresh, whole preparations. Many high-end restaurants feature Colomba as their “premium” potato option for seasonal menus.