Fabiola Potato Supplier

Quick Overview

Fabiola is a premium, yellow-skinned table potato variety prized for its exceptional culinary qualities and reliable yields. This versatile potato features a smooth, oblong shape with shallow eyes and a buttery yellow flesh that retains its color after cooking. Developed primarily for fresh market consumption, Fabiola offers an ideal balance between waxy and floury textures, making it suitable for diverse cooking methods. The variety shows excellent resistance to common potato diseases and adapts well to various growing conditions across Europe and beyond. With its attractive appearance and superb taste, Fabiola has become a favorite among chefs, home cooks, and commercial growers alike.

Origin & History

Fabiola was developed in the Netherlands during the late 1990s through careful cross-breeding of high-quality parent varieties. It was specifically created to meet the growing demand for premium table potatoes with both excellent taste and strong agronomic performance. The variety quickly gained popularity in Western European markets before expanding to other regions with similar climates. Named after its “fabulous” eating qualities, Fabiola earned recognition for its consistent yields and disease resistance. Today, it remains one of the most widely grown yellow-fleshed potato varieties in Europe, particularly valued in countries like France, Belgium, and Germany for its reliable performance.

Specifications

Fabiola potatoes typically feature medium starch content (13-16%), placing them in the versatile all-purpose category between waxy and floury types. The tubers are medium to large in size (100-180g), with an attractive oblong shape and smooth, yellow skin that requires minimal peeling. The flesh is firm yet creamy when cooked, with a distinct yellow color that enhances visual appeal in dishes. This variety matures in about 90-110 days, making it a mid-season potato suitable for multiple cropping systems. Fabiola demonstrates good resistance to common scab and potato virus Y, though it requires proper crop rotation to maintain soil health.

Key Characteristics

1. Superior Eating Quality: Fabiola’s rich, buttery flavor and creamy texture make it a chef’s favorite for gourmet preparations.
2. Excellent Culinary Versatility: Its balanced starch content allows for boiling, roasting, frying, and mashing with consistent results.
3. Market Appeal: The uniform shape, shallow eyes, and vibrant yellow flesh create an attractive product for retail displays.
4. Strong Disease Resistance: Shows notable tolerance to common scab, PVY, and partial resistance to late blight.
5. Adaptable Growth: Performs well in diverse soil types and maintains good yields under various climatic conditions.

Best Uses

Fabiola is primarily an all-around table potato, excelling in nearly every culinary application except industrial processing. Its medium starch content makes it perfect for boiling (maintaining shape in salads), roasting (developing a golden crust), and mashing (achieving a creamy texture). While not ideal for potato chips due to its moderate starch levels, it produces excellent home-style fries and gratins. Many professional kitchens prefer Fabiola for its ability to absorb flavors while maintaining structural integrity in stews and casseroles. The variety is particularly valued in Mediterranean cuisine where yellow-fleshed potatoes are preferred for their visual and taste qualities. For optimal results, Fabiola should be cooked with methods that highlight its natural buttery flavor rather than high-temperature industrial processing.