Annabelle Potato Supplier

Quick Overview

Annabelle is a premium early-season potato variety prized for its exceptional table qualities and attractive appearance. This waxy-type potato features smooth, thin yellow skin and firm, buttery yellow flesh that holds its shape beautifully when cooked. Originally bred for fresh market consumption, Annabelle has gained popularity among chefs and home cooks for its versatility and reliable performance. The variety typically produces medium-sized, oval to round tubers with very shallow eyes, making them easy to clean and prepare. Known for their delicate, nutty flavor and creamy texture, Annabelle potatoes are particularly favored for gourmet applications and high-end food service. Their early maturation (about 90 days) allows growers to bring them to market sooner than many other varieties.

Origin & History

Developed in the Netherlands during the 1990s, Annabelle was specifically bred to meet the growing demand for premium salad-type potatoes in European markets. The variety emerged from extensive breeding programs focusing on taste, texture, and visual appeal for the fresh produce sector. It quickly gained recognition after its commercial introduction in 2000, becoming a favorite in Germany, France, and Scandinavia. The name “Annabelle” was chosen to reflect its elegant, market-friendly qualities that appeal to consumers. Over the past two decades, its cultivation has expanded globally, particularly in temperate regions with suitable growing conditions. Today, Annabelle maintains Protected Designation of Origin (PDO) status in certain European regions, ensuring quality standards.

Specifications

Annabelle potatoes typically have a low to medium starch content (12-14%), classifying them firmly as waxy potatoes ideal for boiling and salads. The tubers are generally medium-sized, averaging 80-150 grams, with a uniform oval to round shape that enhances their market appeal. They feature exceptionally smooth, thin yellow skin that requires minimal peeling and pale yellow to golden flesh that resists discoloration. The variety matures relatively early, usually ready for harvest in 85-95 days after planting, allowing for early market entry. Annabelle plants demonstrate good resistance to common scab and moderate tolerance to late blight, though they require careful water management to prevent cracking. The dry matter content ranges between 18-20%, contributing to their excellent cooking qualities.

Key Characteristics

1. Superior Cooking Quality: Maintains perfect texture when boiled or steamed without becoming mushy or falling apart.
2. Exceptional Flavor Profile: Offers a delicate, slightly nutty taste with creamy undertones that enhance dishes.
3. Market-Ready Appearance: Features blemish-free, smooth skin and uniform shape that appeals to consumers.
4. Early Maturity: Allows growers to harvest and bring to market before many competing varieties.
5. Versatile Performer: Adapts well to various growing conditions while maintaining consistent quality.
6. Excellent Storage Potential: Despite being an early variety, stores reasonably well under proper conditions.

Best Uses

Annabelle is primarily an all-around table potato excelling in applications where shape retention and texture are crucial. Its waxy nature makes it perfect for potato salads, as the slices hold together beautifully after cooking. The variety shines in boiled and steamed preparations, often served with herbs or in stews where firmness is desired. Chefs value Annabelle for gourmet dishes like pommes fondantes or as an accompaniment to seafood due to its refined flavor. While not ideal for frying (lacks crispiness) or mashing (too firm), it can be roasted successfully when parboiled first. Some processors use Annabelle for premium canned or vacuum-packed potato products where texture matters. It’s generally not used for chips or starch production due to its low starch content.