Erika Potato Supplier

Quick Overview

Erika is a premium mid-season table potato variety prized for its exceptional culinary qualities and reliable yields. This versatile potato features a slightly waxy texture that holds its shape well during cooking while offering a delicate, buttery flavor profile. The tubers are medium to large in size with an attractive oval shape, smooth yellow skin, and light yellow flesh that maintains its color after preparation. Developed to meet both commercial and household needs, Erika performs equally well in professional kitchens and home cooking applications. Its balanced starch content and excellent cooking properties have made it particularly popular across European markets where quality table potatoes are in high demand.

Origin & History

Erika was developed in Germany through careful breeding programs in the late 1990s aimed at creating a superior table potato variety. Breeders crossed several European cultivars to achieve the perfect balance of texture, flavor, and agronomic performance that defines Erika today. The variety was officially introduced to the market in the early 2000s and quickly gained recognition for its consistent quality and adaptability. Named after the Scandinavian feminine given name to reflect its elegant characteristics, Erika has become particularly successful in Central and Northern European countries. Over the past two decades, it has established itself as a benchmark variety for premium table potatoes in both fresh markets and food service industries.

Specifications

Erika potatoes typically contain 13-16% starch content, placing them in the medium-starch category that’s ideal for all-purpose cooking. The tubers average 100-180 grams in weight with a uniform oval shape and very shallow eyes for minimal peeling waste. They feature smooth, yellow skin with firm light yellow flesh that resists discoloration after cutting or cooking. Erika requires a growing season of approximately 90-110 days and shows good resistance to common potato diseases like late blight and potato virus Y. The plants produce high, stable yields of 35-45 tons per hectare under optimal growing conditions with proper fertilization and irrigation management.

Key Characteristics

1. Superior Cooking Quality: Maintains perfect texture – firm yet tender when boiled, making it excellent for salads and side dishes.
2. Visual Appeal: Attractive oval shape with smooth yellow skin and bright flesh that enhances plate presentation.
3. Flavor Profile: Delicate, slightly buttery taste that complements rather than overpowers other ingredients.
4. Agronomic Reliability: Consistent high yields with good resistance to major potato diseases and stress conditions.
5. Versatile Performance: Performs well across different soil types and growing conditions throughout temperate regions.

Best Uses

Erika is primarily an all-around table potato excelling in boiled, steamed, and roasted preparations where shape retention is important. Its medium starch content makes it particularly suitable for potato salads, gratins, and side dishes where distinct pieces are desired. While not ideal for crisp chips due to its waxy tendencies, Erika can produce acceptable kettle-style chips when sliced thickly. The variety is not recommended for starch production or French fries as its starch content is too low for these applications. Many professional chefs prefer Erika for its reliable performance in composed dishes where visual appeal and texture consistency are crucial. For home cooks, it’s a foolproof choice that delivers excellent results across most traditional potato preparations.