Adirondack Red Potato Supplier

Quick Overview

The Adirondack Red potato is a striking variety known for its vibrant red skin and pink-to-red flesh, making it a visually appealing addition to any dish. Developed by Cornell University, this potato was released in 2004 and has since gained popularity among home gardeners and specialty markets for its unique appearance and versatility. It is an early- to mid-season variety, meaning it matures relatively quickly compared to late-season potatoes, typically within 85 to 95 days, offering a decent yield for growers. The Adirondack Red stands out not only for its color but also for its high antioxidant content, attributed to the anthocyanins that give it its distinctive hue. It’s a waxy potato with a moist, creamy texture, making it a favorite for those looking to add both flavor and flair to their culinary creations.

• Vibrant red skin and pink-to-red flesh create a stunning visual impact.
• Early- to mid-season maturity, ready in 85-95 days.
• High in antioxidants due to anthocyanin content.
• Waxy texture with a creamy, moist consistency.
• Popular among home gardeners and specialty food enthusiasts.

Origin & History

The Adirondack Red potato was bred by a team of potato specialists at Cornell University, including Robert Plaisted, Ken Paddock, and Walter De Jong, who sought to create a colorful, nutritious variety. Released in 2004, it was named after the Adirondack Mountains in upstate New York, reflecting its regional connection and complementing its sibling variety, the Adirondack Blue, which debuted a year earlier in 2003. The development process involved crossing existing potato lines to enhance both its aesthetic appeal and nutritional profile, resulting in a tuber rich in antioxidants. Tucker Farms, a grower in Gabriels, New York, played a key role in its early cultivation, starting with an advanced selection known as T17-2 in 2004, and suggested the name “Adirondack Red” to Dr. De Jong, who approved it. Since its introduction, this variety has been embraced for its ease of growth and striking appearance, carving out a niche in the specialty potato market.

• Bred by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong.
• Released in 2004, named after the Adirondack Mountains in New York.
• Early cultivation began with Tucker Farms in 2004 using selection T17-2.
• Designed to be a colorful companion to the Adirondack Blue, released in 2003.
• Gained traction for its nutritional benefits and visual appeal in specialty markets.

Specifications

The Adirondack Red is classified as an early- to mid-season potato, typically reaching maturity in 85 to 95 days, depending on growing conditions, which makes it suitable for a variety of climates. It produces medium to high yields of oblong to long tubers that are slightly flattened, with shallow eyes and a purplish-red skin that’s lightly netted. The tubers are small to medium in size, averaging 4 to 6 per pound of seed, and the plant itself features dark green vines that range from decumbent to spreading in growth habit. This variety is moderately resistant to common scab but susceptible to silver scurf disease and golden cyst nematode, requiring careful management in certain soils. With proper storage in a cool, dark, and moist environment (around 38-40°F), the Adirondack Red can last for several months, maintaining its quality for both fresh use and culinary applications.

• Early- to mid-season variety, maturing in 85-95 days.
• Medium to high yield of oblong, slightly flattened tubers with shallow eyes.
• Purplish-red skin with a lightly netted texture; pink-to-red flesh.
• Dark green vines with a decumbent to spreading growth pattern.
• Susceptible to silver scurf and golden cyst nematode, moderately resistant to common scab.

Key Characteristics

The Adirondack Red is instantly recognizable for its vibrant red skin and pink-to-red flesh, which retain much of their color even after cooking, unlike many other colored varieties that fade. Its waxy texture, combined with a moist and creamy consistency, makes it ideal for dishes where shape retention and a smooth mouthfeel are desired. Rich in anthocyanins, this potato offers higher antioxidant levels than many traditional varieties, providing potential health benefits like reduced inflammation and improved heart health. It has a subtle, earthy flavor with a hint of sweetness, which complements a wide range of seasonings and cooking methods without overpowering other ingredients. Additionally, it’s an easy-to-grow option for gardeners, resisting issues like skinning and hollow heart, though it requires vigilance against certain pests and diseases.

• Vibrant red skin and pink-to-red flesh that hold color when cooked.
• Waxy, moist, and creamy texture ideal for shape retention.
• High antioxidant content from anthocyanins, offering health benefits.
• Subtle earthy flavor with a touch of sweetness.
• Easy to grow, with resistance to skinning and hollow heart.

Best Uses

The Adirondack Red potato is best suited for roasting, boiling, and table use due to its waxy texture and ability to hold its shape, making it a standout in dishes like roasted potato medleys or colorful salads. Its creamy consistency and vibrant pink flesh when mashed create a visually stunning mashed potato dish, perfect for special occasions or to delight kids with a fun twist on a classic. While it can be used for potato chips, its lower starch content and higher moisture mean it won’t crisp up as well as starchy varieties like Russets, so it’s not the top choice for this purpose. For French fries, the Adirondack Red is less ideal due to its waxy nature, which results in a softer fry rather than the crisp exterior preferred in traditional fries; starchy potatoes are better suited here. Its best application is as a table potato—boiled, roasted, or sautéed—where its unique color and flavor can shine alongside meats, vegetables, or in creative presentations like a tri-color potato dish.

French Fries: Less suitable, as its waxy texture yields softer fries.

Roasting: Retains shape and color, perfect for vibrant roasted potato dishes.

Mashed Potatoes: Creates creamy, pink mashed potatoes with a smooth texture.

Table Use: Excellent boiled or sautéed as a colorful side dish.

Potato Chips: Possible but not ideal due to lower starch and higher moisture.