GARDENER'S READING ROOM
Edibles

Potatoes For Every Palate

The Pacific Northwest has an ideal climate for growing potatoes and there are so many types of potatoes that I will only be able to scratch the top of the pile. When it comes to growing fresh produce every gardener or chef has something particular in mind.

If growing the finest gourmet potatoes is your goal this spring, ‘Russian Banana Fingerling’ might be for you. This favorite among chefs is considered the easiest fingerling to grow and is superb when steamed, boiled, or baked. ‘Yukon Gold’ has developed quite a following since its debut with good reason. Its buttery yellow flesh, thin skin and good keeping qualities lend itself well to any method of potato preparation. ‘German Butterball’ is a delicious yellow fleshed tuber, perfect for roasting, mashing and salads. ‘Satina’ is another versatile yellow skin and flesh variety with high yields and the ability to wait patiently until you are ready to cook.

Blue potatoes like ‘Adirondack Blue’ are more than just a novelty. Their flesh and skins are purple to blue toned and this color remains after cooking. They store well through the fall and winter and make incredible French fries or oven fries.

The russets are traditionally the potato of choice for baking. The ‘Russet Burbank’ has a distinctive earthy potato flavor and slightly chewy skin. This one bakes up dry and fluffy or fries crisp and golden brown. ‘Russet Norkotah’ is an early maturing potato with white flesh and a thick russeted skin. Good for small gardens the Norkatah has shallow, concentrated roots and a compact
growth habit. ‘Red La Soda’ has a deep red skin and a slightly pink flesh. This somewhat unusual red variety has a drier fluffier texture than is common with most reds. It also makes a great “new potato.”

Can’t decide? Grow several varieties — they’re all tasty and nutritious!

Potato Basics

		seed potato — Is a small potato planted whole, or a large potato with many eyes that has been cut into smaller pieces. eyes — These little indentations or raised bumps on the skin of the potato will sprout tendrils or pale stems when exposed to light.
at time of planting		after a few weeks of growing (add more soil as they grow)
after 1 — 2 months of growing

By Emily Wilkins
Skylights Spring 2011, Vol 26, No. 1

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