What varieties of potatoes are the most delicious and productive?

Selection history and description

Idaho is an early maturing potato variety that is suitable for cultivation in temperate regions. After 60–70 days, the potatoes are fully mature and ready for harvest. The variety gained its popularity due to the large size of the fruits and their excellent taste characteristics. The fruits are large, regularly rounded root vegetables that contain large amounts of starch and carbohydrates, making them very nutritious.

The color of the fruit is beige, the pulp is boiled. The bushes of the crop are quite large, spreading, and have small leaves of a dark green color. The variety is characterized by high productivity; from one hectare, subject to agricultural technology, you can harvest 500-600 centners of potatoes. The homeland of the variety is considered to be the United States of America, where the traditional Idaho dish, popular all over the world, is prepared from potatoes.

In fact, Idaho is one of the names of the Russet Burbank potato variety, the predecessor of which, called the Burbank potato, was bred in Lunenburg, Massachusetts, in 1870 by Luther Burbank. A little later, breeders created a descendant of this variety with red-brown skin and named it Russet Burbank, in honor of the horticulturist breeder.

Pros and cons of the variety

• This variety has a number of key advantages, including:
• early ripening;
• presentation of potatoes, since they have a regular, oval shape;
• high productivity;
• resistance to various ailments;
• excellent taste properties of the fruits, lack of wateriness in them;
• wide scope of use.

• Potatoes are not without some disadvantages:
• whimsical to storage conditions, due to the early ripeness of the fruits;
• demands for moisture and fertilizing.

Taste qualities

The Idaho variety is widely used for the preparation of French fries, chips, country-style potatoes at public catering outlets, fast foods, cafes, etc. It belongs to the mealy variety, has a coarse-grained, dry structure, a rich, pronounced taste and wonderful aroma . It is ideal for pureeing, baking, frying.

In addition to its high taste, this root vegetable is very healthy. In addition to starch and carbohydrates, its composition includes fats, protein, B vitamins, ascorbic acid, zinc, magnesium, calcium, copper, selenium.

Idaho potatoes: a recipe for preparing an original dish in the oven

Dishes with unusual names attract everyone - both cooks and customers, but often an unfamiliar word hides something known from childhood.

For example, Idaho potatoes, which are considered one of the most popular side dishes and were born in America, are very understandable to Russian people, because they look like the simplest country-style potatoes.

So is there any zest to it, how to cook it in the oven?

What are Idaho Potatoes?

Indeed, this dish is well known to Russian people, since in general terms it is country-style potatoes.

Idaho is a state bordering British Columbia and known precisely for the fact that large quantities of potatoes are grown there. The dish itself is about as popular as French fries, and is also used everywhere as a side dish.

Only it has more benefits, since according to the classic recipe it is prepared in the oven, through baking and with a minimum amount of oil.

Idaho potatoes are small, thick slabs rolled in herbs and crisped in the oven.

It is very important to take into account several nuances for the correct preparation of this simple dish. Firstly, the potatoes are not peeled - the skins are simply cleaned very well with a brush so that no dirt remains.

Secondly, the oven temperature changes during the cooking process: the main stage is at medium values, and the final minutes are at maximum.

In the oven itself, it is necessary to create high humidity, so place a baking sheet or bowl of water on the lower level.

Idaho potatoes in the oven: the right recipe from an American chef

The most important thing when working with this dish is to choose potatoes: you need medium-sized tubers that contain a large amount of starch. This is the quality that distinguishes the variety of the same name, but it is not found in Russia, so you can take a closer look at Santa or Lorch. Also, olive oil (sunflower oil should not be substituted) and Dijon mustard are always used for the dish.

Ingredients:

• potatoes – 1 kg;
• olive oil – 4 tbsp. l.;
• mustard – 2 tbsp. l.;
• salt – 1 tsp. with a slide;
• garlic - head;
• spices – 2 tsp.

Cooking method:

1. Carefully wash the potato tubers, cut them into even thick pieces - preferably each potato is cut into 8 pieces vertically.
2. Boil water in a saucepan with a volume of at least 3 liters and put the potatoes in it.
   Add salt and cook uncovered for exactly 10 minutes at above medium power.
3. Place the boiled slices in a metal colander.
4. Grind the garlic cloves and squeeze through a press.
5. Stir in mustard and olive oil.
   Add spices: dried dill, black and red pepper, parsley and a pinch of turmeric work well here, which provides a golden hue to the potatoes.
6. Treat the potato wedges with the resulting sauce and place them on parchment paper on a baking sheet.
7. Send to bake at 180 degrees for 25 minutes.
   Then increase the temperature to 200 degrees and cook the potatoes for another 10 minutes, turning them a couple of times to brown on all sides.

Idaho potatoes: recipe in the oven without cooking

The same classic recipe presented above can be slightly modified so that you don’t have to interact with the stove at all.

No-boil Idaho potatoes are crispier and moister inside because all the juices are sealed in when baked.

And if you want variety in appearance or taste, try changing the composition of seasonings for potatoes and the main sauce. For example, you can make the dish a little spicier.

Optimal timing and features of planting

The early ripening Idaho potato variety is recommended to be planted in mid-spring, when the soil has warmed up to at least +4°C.

At the same time, the following are considered mandatory conditions for planting vegetables:

• comfortable weather conditions with a warming trend;
• planting well-germinated and well-warmed seed;
• the presence of the required amount of organic fertilizers in the soil, which ensure constant heating of the soil and protection of mother tubers from frost;
• carrying out a number of activities aimed at protecting the bushes.

At the same time, planting of the crop is carried out in the traditional way. Holes are dug in the soil into which the sprouted tubers are placed. It is not recommended to thicken the bushes too much; when planting, it is better to adhere to the 60x70 cm pattern. For each plant, 2-3 shovels of humus mixed with wood ash and phosphorus-potassium fertilizers should be added.

Harvest and storage times

Idaho potatoes are harvested 60–70 days after they are planted. It is not recommended to keep tubers in the soil for a long time, so that they do not lose their attractive aesthetic appearance and taste.

Important! Under unfavorable climatic conditions, the disease can destroy up to 25% of the crop in one season. Without the use of appropriate protective measures - up to 60%.

Root crops are stored in wooden boxes or other containers made of natural materials, and placed in a dry, cool place, with stable temperatures of +7...+10°C. Do not allow vegetables to come into contact with moisture or direct sunlight.

Growing and care

Despite their “overseas” origin, Idaho potatoes are unpretentious in cultivation and bear fruit well if the main agrotechnical principles are observed: high-quality watering, fertilization, timely weeding and hilling.

Hilling and loosening the soil

Loosening the soil and hilling the bushes are one of the most important activities when growing potatoes. Hilling, that is, regularly adding soil to the base of the bush, promotes the formation of additional underground stems, which serve to form root crops. In addition, such a procedure “fastens” the bush and prevents the tubers from falling apart.

Soil hilling activities should be carried out at least twice per season:

• the first - when the bush grows 14–16 cm long;
• the second - before the plant blooms, 3-4 weeks after the first.

Along with hilling, experts advise loosening the soil. It makes it possible to enrich the earth with oxygen and nutrients, which are necessary for intensive growth and nutrition of the root system. Loosening should be carried out before watering, as the top layer of soil dries.

Watering and fertilizing

One of the negative factors affecting potato growth is drought. Therefore, if there is a lack of precipitation in the summer, the root crop should be watered regularly. Most of all, the plant needs moisture before and during flowering. When carrying out irrigation activities, it should be taken into account that one plant will need about 2-3 liters of settled, non-cold water.

When growing potatoes, you cannot do without feeding them. The volume and composition of fertilizing must be determined in each individual case individually, analyzing the composition of the soil, as well as taking into account the amount of fertilizer applied during planting. Manure diluted in a ratio of 1:10 with water is excellent for feeding. If the soil contains a low percentage of phosphorus, then 1.5 tbsp can be added to the prepared solution. l. superphosphate.

Disease and pest control

Idaho has a strong immune system and excellent resistance to many ailments.

However, if the basic principles of agricultural technology are not observed, the following may be affected:

1. Colorado potato beetle. The most dangerous parasite that damages tubers and vegetative parts. It multiplies quickly, has a strong immune system, and is capable of moving great distances in search of food. To combat the beetle, various biological products and chemicals are used. Reducing the number of pests is facilitated by timely loosening, hilling the soil and weeding.

2. Wireworm. This parasite is the larva of a click beetle. He happily eats potato tubers, carrots and other vegetables. The wireworm forms through holes in the tubers and small dark grooves on the skin, which significantly reduces the aesthetic and taste qualities of the fruit. The parasite can be destroyed by combining several methods: treatment with special biological or chemical preparations, the use of agricultural products, etc.

3. Blackleg or bacterial rot. Such ailments most often develop with high soil moisture. The black leg manifests itself in the form of yellowing and falling of leaves, inhibition of the development of the bush. With bacterial rot, white wet spots appear on the tubers, which lead to rotting of the entire fruit.

4. Potato rot. The disease is one of the most harmful, favorable conditions for which are considered to be warm and humid weather. It affects root crops during their growing season and storage.

Baked Idaho with crispy crust

If you follow this recipe, the potatoes will get an unforgettable taste and a crispy crust.

Ingredients:

• Half a kilo of potatoes
• A teaspoon of mustard, curry and dried dill
• Half a teaspoon of ground turmeric and salt
• 50 ml olive oil
• 3 teaspoons ground paprika
• 4 cloves of garlic

Preparation:

Since potatoes need to be consumed with the peel, you need to wash this product thoroughly. Cut into slices and boil in salted water for several minutes.

Mix the spices. Mix dill, garlic, paprika, olive oil, curry and turmeric. Also don't forget to add salt.

Let the potatoes sit in the resulting marinade and pour onto a baking sheet. It is important to place the potatoes so that the skins are facing down. All that remains is to put it in the oven for 20-30 minutes at a temperature of 200 degrees.

How to properly cook potatoes at home

Country-style potatoes or Idaho potatoes are one of the most popular dishes, prepared by famous world chefs and simple housewives. It has the same demand as French fries, but is less calorie and more healthy. Anyone, even an inexperienced cook, can master cooking Idaho potatoes. This dish is not fried using vegetable oil, but baked in the oven with numerous spices.

To get an original, tasty and crispy dish, it is recommended to follow several rules:

• select medium-sized root vegetables of the same variety;
• During baking, place a container of water on the lower baking sheet, which will help maintain a humid climate in the oven. This will give the potatoes a crispy exterior without being dry in the middle;
• At the initial stage, vegetables must be baked until half cooked at low temperatures, and then at maximum temperatures.

Traditional Idaho Recipe

This recipe is traditional and popular for cooking potatoes. During cooking, it is necessary to boil the vegetable in salted water, after which the potatoes should be baked in the oven.

Ingredients:

• 900 g or 1 kg potatoes
• 75 g olive oil
• head of garlic
• Mustard 34 g
• 7 g salt
• 25 g spice mixture

Preparation:

Wash the potatoes thoroughly and cut them into even slices.

After the water boils, salt it and place the potato tubers in it for 10 minutes. Then pour out the water and let the vegetable cool slightly.

Mix garlic, olive oil, mustard and spices thoroughly. Then add the potatoes and mix gently.

The potatoes must be placed evenly on a baking sheet and baked in the oven for 34 minutes at 180 degrees.

This dish goes well as a side dish with steaks or chops. It can be consumed separately or together with sauce.

Yield potato varieties

Of course, any gardener is, first of all, interested in the quantity and quality of the harvest that he will receive from his plot. Therefore, when choosing planting material, preference is often given to productive potato varieties in autumn. These are considered varieties that produce more than 300 centners of root crops per hectare of land.

Growing in large quantities is necessary either for sale or for long-term storage. Therefore, potatoes should be beautiful, shelf-stable, and transportable.

There are varieties whose root weight reaches three kilograms!

The most productive potato varieties suitable for the temperate climate of central Russia: Idaho, Bela Rosa, Rosara. Descriptions of each can be found below.

"Idaho"

A potato variety that is considered early ripening because it ripens in a very short time. These potatoes do not have the disadvantage of all early-ripening varieties; they cannot be called watery and tasteless. Idaho root vegetables are very nutritious, containing large amounts of carbohydrates and starch.

America is considered the homeland of the variety; it is there that the traditional dish of the same name is prepared from these potatoes. The vegetable has taken root well in Russia; the local climate and soil suit it.

Potatoes have a round shape and are almost the same size. The color of the root vegetables is beige, the pulp is well-cooked, has a pleasant taste and aroma. Due to their ideal shape and smooth skin, root vegetables are often grown for sale. This is also facilitated by high yields - about 600 centners per hectare of fields.

"Bela Rosa"

These potatoes ripen within fifty days after planting. The plant is not afraid of viruses and can withstand drought and slight cold snaps. The soil composition and soil acidity are not too important for the variety.

But Bela Rosa will not produce a good harvest on depleted land. Therefore, potatoes need to be regularly fertilized with organic fertilizers, and it is better to plant them in the place where peas, beans or other legumes grew last season.

The bushes need to be watered three times per season: two waterings should be done before the bushes bloom, and the last one should be done after the potatoes have flowered.

The tubers are round or oval in shape, pinkish in color, and the skin of the root vegetables is slightly rough. The average weight of potatoes is about 500 grams. The taste qualities are high: the tubers boil well, have a pleasant, slightly sweet taste, and contain a large amount of carbohydrates.

The Bela Rosa variety is grown not only in central Russia, but also in Belarus. In the southern regions, thanks to the early ripening of potatoes, the crop can be harvested even twice a season.

The yield of the variety is high - from 350 to 400 centners per hectare.

Review of Bela Rosa potatoes

"Rosara"

These potatoes were selected by German farmers, and from there they came to Russia. Potatoes are considered mid-season - root crops are ready for harvesting 65-75 days after the appearance of the first shoots.

This variety is perfect for growing vegetables for sale. Potatoes have an ideal shape and small size. The average weight of root crops does not exceed 150 grams. The shade of the peel is very memorable: from bright red to brown.

The yield of this potato depends entirely on watering. Apart from regular and abundant irrigation, Rosary bushes, in principle, do not need anything else: the variety is protected from most diseases, is not picky about the composition of the soil and does not need regular fertilization.

If you water potato bushes abundantly and often, under each of them you can find up to 30 root crops. The total yield in this case will be 400 centners per hectare.

The taste quality is good, the potatoes are aromatic, with a pleasant aftertaste, and boil well.

Therefore, bushes must be treated with insecticides several times a season and adult beetles and larvae collected. Leaves damaged by beetles lead to a deterioration in photosynthesis, which will certainly affect the yield and quality of root crops.

Potato Nakra

Nakra is a potato variety designed for cultivation in areas with difficult climates. It is one of the subspecies especially valued in Siberia.

Breeding history

A group of breeding scientists worked on the development of Nakra, which included Yashina, Volokhova, Krasnikov, Rogachev, Simakov and Anoshkina. These breeders represented three different organizations. The variety planned for breeding was intended for areas of risky agriculture, and here the enterprise employees achieved their goal. Nakru was added to the state registry in 2000.

Description of the variety

According to gardeners, Nakra is one of the best potato varieties. There are several confirmations of this:

• potatoes contain a lot of starch, so the puree turns out very tender, literally melts in your mouth;
• the bushes produce a large amount of harvest, so potatoes can be grown for sale;
• collected tubers last a long time and are easily transported;
• Potatoes have excellent taste.

The only negative that can be found in Nakra is its susceptibility to various diseases.

Characteristics of the appearance of the bush and root crops

Nakra bushes are distinguished by their rather large growth, and they are also erect. The foliage is medium, with a slight glossy sheen, colored green. The flower corollas are large and collected in inflorescences. The petals are colored red-violet.

Oval-round tubers can be either small or medium in size. The smallest specimens reach a weight of 65 grams, larger root vegetables - 160-165 g. The red skin can have a smooth or medium-rough structure.

The inside of the potato is light yellow. The eyes are located at medium depth. The starch content in tubers can exceed 20%. The shelf life percentage of potatoes is 95. This means that the variety, under the right conditions, will be perfectly stored all winter.

Purpose and taste of tubers

Thanks to the large amount of starch, the variety cooks well. It produces a puree of excellent quality: soft, tender, crumbly, without lumps. In addition, Nakra potatoes are often used to make fries, chips and other delicacies. The sweet taste and delicate aroma are preserved when the tubers are baked in the oven.

Characteristics and description of the most delicious potato varieties

Yield is not so important for those who grow potatoes for their own needs. And in order to enjoy fresh young tubers, you need to choose the most delicious variety. These can be considered potatoes with a high content of starch and carbohydrates, which boil quickly, do not produce lumps or dark spots, and have a strong aroma.

Such potatoes, as a rule, are not only the most delicious, but also nutritious and healthy.

"Picasso"

This potato variety is very capricious: it does not like drought, is demanding on the composition of the soil and the amount of fertilizer, is easily infected with viruses, is susceptible to fungal diseases, and is “loved” by Colorado beetles and wireworms.

But! These potatoes can rightfully be called the most delicious. The tubers have a smooth, slightly elongated shape, are colored beige, and the eyes have a pink tint. The skin of the root vegetable is so thin that it can be brushed off without having to peel it.

The potatoes take just 15 minutes to cook and are tender and smooth.

The yield of the variety is low - only 200 centners of vegetables can be harvested from a hectare of land. But this is more than compensated by the taste of the fruit.

The tubers will begin to deteriorate within two months after digging. To slightly increase the shelf life of the crop, you can put several apples in boxes with potatoes; they will stop the rotting process and prevent sprouts from appearing on the root crops.

"Tuleevsky"

The variety, developed by Russian breeders, combines excellent taste and fairly high yield - more than 300 centners per hectare.

This potato also has a number of disadvantages:

• bushes are afraid of frost;
• potatoes do not tolerate drought very well and need regular watering;
• tubers cannot be stored for a long time - Tuleevsky potatoes will last a maximum of 1.5 months after harvesting;
• If stored improperly, the tubers wither and turn black even faster.

But the taste characteristics eliminate all the disadvantages listed above. The potatoes are boiled, without lumps, very nutritious and filling, with a good aroma, and have a thin skin. Indeed, this is one of the most delicious varieties. In addition, “Tuleevsky” is zoned for Russia and the local climate.

"Dauphine"

The variety was selected in Holland and subsequently acclimatized to the characteristics of central Russia. This is probably the most famous variety among local summer residents and gardeners, because this potato combines all the best qualities:

• average yield - about 250 centners per hectare;
• excellent taste characteristics;
• unpretentiousness and good resistance to diseases;
• excellent shelf life - for 7-9 months, root vegetables are able to retain not only their appearance, but also their nutritional value;
• large size of root crops - average weight is 300 grams;
• More than 20 potatoes can ripen in one bush.

Idaho baked in the oven

This recipe will be simple even for novice cooks. If you follow it, you will get baked potatoes that go well with steaks, and herbs and hot peppers will reveal the taste of this type of vegetable in a new way.

Ingredients:

• 2 kg new potatoes
• 100 g olive oil
• 4 g chili pepper
• 10 g mixture of basil, marjoram and rosemary
• 20 grams mustard
• 7 g turmeric
• A pinch of salt
• 5 grams of pepper mixture

Preparation:

Wash the potatoes and cut them nicely. Place in pre-prepared boiling water, which must be salted, for 4 minutes. Take out and let the potatoes cool.

We prepare a marinade from olive oil, hot pepper, aromatic herbs, mustard, turmeric and a mixture of peppers. All these ingredients must be mixed thoroughly.

Coat the potatoes with marinade and spread them over the entire area of ​​the baking sheet, and pour the remaining marinade on top of the chopped vegetable.

Bake in the oven for half an hour at a temperature of 200 degrees.

It is important to ensure that the potatoes do not burn, so you need to cover them with foil for a while.

The best varieties for the middle zone

Potato varieties for central Russia, as a rule, are selected for the entire country, and are also suitable for Belarus and most of Ukraine. This is the potato that:

• grows on chernozem soils;
• not afraid of rain;
• tolerates drought well;
• can withstand short-term frosts;
• gives good yields;
• can be stored over the winter;
• not afraid of fungal diseases and infections.

Reviews from gardeners and summer residents in central Russia helped determine the most popular potato varieties here - their photos and descriptions are presented below.

"Nevsky"

Depending on the timing of ripening, several varieties of this variety are distinguished. The tubers have a regular elongated shape and are colored pink. The yield of the variety is high - about 300 centners per hectare.

The potatoes taste good, have a thin skin, and boil quickly. The variety can be stored until spring; it has excellent shelf life.

But these potatoes need frequent watering and organic fertilizing.

"Latona"

A productive variety with early ripening. Potatoes are rarely exposed to diseases and viruses, but often become the “prey” of the Colorado potato beetle. The variety needs organic fertilizers, regular watering, and careful care.

“Latona” is stored remarkably well: it does not wither, does not darken, and does not sprout (if the sun’s rays do not penetrate into the storage). It is recommended to sort through the potatoes a couple of times a season to remove spoiled tubers and prevent the spread of rot.

"Red Scarlett"

One of the most widespread and well-established varieties of Dutch selection in Russia.

The roots have a regular shape and are colored reddish. The peel is so thin that the tubers do not need to be peeled, but simply washed with a brush before cooking.

The taste is high, the potatoes are perfectly stored and transported. In each hole you can find up to twenty potatoes. At the same time, the variety is not afraid of drought and frost. However, potatoes need three to four times very abundant watering.

Review of Red Scarlett potatoes

One of the early ripening varieties of potatoes, root crops ripen on the 70th day after the first shoots emerge from the ground. It is very easy to distinguish the Gala bushes - they have bright green leaves.

If you water the potatoes well and apply fertilizer several times during the season, you can get a fairly high yield - about 25 potatoes will ripen in each bush. The variety tolerates drought well, resists various diseases and is not of great interest to insect pests.

"Luck"

Potatoes are the fruit of the labor of Russian breeders; they are perfectly adapted to the local climate and are not picky about the composition of the soil.

The taste characteristics are good, the aroma is pleasant, the pulp is boiled and snow-white.

The bushes bloom in large inflorescences, are well branched, and are distinguished by their tall growth. The tubers themselves are also large, round, and beautiful. The yield of the variety is high, the potato is resistant to high and low temperatures.

"Adretta"

A variety of German selection, characterized by good yield and excellent taste. Potatoes are classified as mid-season varieties (ripen by the 80th day after emergence) and are zoned for central Russia.

Potatoes are oval, beige in color, with slightly flaky skin. Plants are resistant to viruses and cope well with temperature changes and difficult climatic conditions.

In each hole, with proper care, you can find up to ten root vegetables. Potatoes are perfect for long-term storage in cellars and basements.

Friable potato varieties - TOP-20 2022

What does crumbly potatoes mean? How to determine this property in tubers if each person has his own individual opinion about the taste and quality of the fruit? Scientists defined the crispness of potatoes as the ratio of protein to starch. If there is eight times more starch in a tuber than protein, then such potatoes will not boil; if it is 16 times more, then it is crumbly potatoes. This is exactly what this article will be about.

Crumbly varieties of potatoes with yellow flesh

Adretta

A German selection variety with excellent taste, high and stable yield. It is unpretentious in cultivation and retains its varietal characteristics for a long time.

• Ripening period is 60-80 days.
• Starch content – ​​16-17%.
• Productivity – 400-450 c/ha.
• Tubers in a bush - up to 25 pieces.
• The average weight of one tuber is 120-140 g.
• Keeping quality – 98%.
• The color of the pulp is light yellow.
• Peel color is yellow.

Bronnitsky

Russian selection, bred by specialists from the Lorch Institute. Drought-resistant, demanding on fertility.

• Ripening period is 90-100 days.
• Starch content – ​​16-18%.
• Productivity – 300-500 c/ha.
• There are 13-17 tubers in a bush.
• The average weight of one tuber is 90-120 g.
• Keeping quality – 93%.
• The color of the pulp is yellow.
• Peel color is yellow.

Results

Almost all modern potato varieties have excellent taste, and with proper care they produce equally high yields. It is necessary to choose a variety based on personal needs, taking into account the ability of tubers for long-term storage, the size of potatoes or the level of starch and carbohydrates in the fruits (that is, the boilability and nutritional value of root crops).

The best varieties of potatoes are the most delicious and productive, allowing you to grow a rich harvest that can be stored until spring.

The taste of potatoes depends on the variety and timing of ripening, the amount of starch in the fruit, storage conditions, etc. Some varieties are good for frying, others are suitable for boiling, and there are universal varieties. Potatoes are divided into technical, fodder, table and universal types. Depending on the growing region, choose the appropriate variety. Next, we will consider the most delicious and productive varieties.

Hearty side dish recipe

This recipe will help you prepare delicious and satisfying Idaho potatoes. It will be a wonderful side dish for meat, and is also great as an independent dish.

Ingredients:

• 600 g potatoes
• A teaspoon of ground paprika and dried marinade
• 2 teaspoons mustard
• Half a teaspoon of ground garlic
• 20 g sunflower oil
• Ground black pepper and salt to taste

Preparation:

Wash the potatoes, cut them and boil for several minutes. Then wait until the potatoes have cooled and peel them.

Place the potato slices in a deep bowl and mix together with sunflower oil and all the spices.

Place the slices on a baking dish and place in the oven. Bake at 180 degrees for 40-50 minutes.

The most productive

Idaho

The advantages of this variety are that it is early ripening, ripens in 60-70 days, in addition, the variety gives a high yield - up to 550 c/ha, even when grown at home.

Interesting! Almost every restaurant prepares a dish of the same name from the Idaho potato variety. These are large fruits with a regular shape, which are cut into 8 equal parts and baked with spices.

The variety exhibits good disease resistance and ripens quickly, which is why it is very popular among Russian gardeners, despite the fact that it is of American origin.

The fruit contains a lot of starch and carbohydrates and is not watery, so these potatoes are healthy and nutritious.

Characteristic:

• Early ripening (60-70 days).
• High yield (550 c/ha).
• Fruit color - beige
• The pulp is boiled.
• It is resistant to nematode diseases and cancer and blooms before the Colorado potato beetle invasion.
• Starch concentration - up to 17%.

Bellarosa (Bella Rosa or White Rose)

An early-ripening, high-yielding variety (70-80 days) with large fruits of regular oval shape and light brown color. Has excellent taste. In the southern regions of Russia, you can grow 2 crops per season.

• Early ripening (70-80 days).
• High yield - up to 350 c/ha with proper watering and fertilizing.

Important! On depleted land, the Bellarosa variety will give a more meager harvest - no more than 150 c/ha.

• The peel is red.
• The pulp is light yellow.
• Starch concentration - 19%.
• During cooking, the pulp becomes crumbly.
• The average fruit weighs about 200 g, but there are specimens up to 500-600 g, especially with proper watering.
• Resistant to nematodes and cancer pathogens. When the Colorado potato beetle appears, this variety already has time to bloom.
• Keeping quality - 93%.

Advice! It is better to plant the Bellarosa variety after legumes.

Rosara

Early, the fruits reach technical ripeness in 76 days. The fruits are red or brown. The bushes are large, growing up to 70 cm in height. The stems are thick and strong.

• Early ripening (70-80 days).
• High yield - up to 290-320 c/ha, but with proper watering and fertilizing you can get 530 c/ha.
• Peel color is red.
• The color of the pulp is yellow.
• Starch concentration - 13 - 17.5%.
• The average fruit weighs about 150 g, but there can be about 20-30 pieces under the bush.
• Resistant to powdery mildew and fungal diseases, nematodes and cancer. Weakly affected by scab and late blight.

Idaho Potatoes

I recently read on the forum that during the celebration of the DR, the restaurant served Idaho potatoes. I was very interested in what kind of dish this was and how to prepare it, so I scoured the net and here it is. Delicious.

Ingredients for Idaho Potatoes:

• Potatoes (new medium size) - 9 pcs.
• Olive oil - 1/3 cup.
• Greens (dill and parsley) - 1 bunch.
• Green onions - 1/3 bunch.
• Garlic - 2-3 teeth.
• Sauce (hot pepper) - 1/2 tsp.
• Salt

Cooking time: 45 minutes

Number of servings: 3

Nutritional and energy value:

Idaho Potatoes Recipe:

1. Wash the potatoes well (no need to peel them), cut them lengthwise into eight wedges (cut into halves, then into quarters, etc.).

2. Place the potatoes in a saucepan, add cold water, add a little salt, bring to a boil (with the lid closed) and cook in boiling water for 2 minutes (with the lid open).

3. Drain the water (placing the potatoes in a sieve) and let the potatoes cool slightly.

4. Mix olive oil with finely chopped herbs, garlic squeezed through a garlic press and hot pepper sauce. 5. Brush potato wedges with this mixture.

6. Place on a baking sheet or in a mold and bake for 20-25 minutes.

And here it is on a plate!

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