Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Lehigh Lehigh
Parentage: Keuka Gold x Pike
Released: 2007 (jointly by Cornell Univ., Penn State (Barbara Christ) and Univ. of Maine) Breeder/Agency: Walter DeJong/Cornell University

Named after Pennsylvania's Lehigh Valley where many field trials were run under Dr. B. Christ's observation. A "blue-collar" variety with high yields and which grows well in many climates. "We're unlikely to have a season where it bombs." Dr. DeJong favors Lehigh for his own dinner table because of its texture, flavor and versatility. In Pennsylvania, growers request Lehigh potatoes by name. Lehigh was the only potato variety that survived the triple threats of Hurricane Irene and Tropical Storm Lee without injury from the flood waters, common scab and the dreaded golden nematode.


Production Characteristics
  • Maturity: Mid to mid-late season (relative to Atlantic)
  • Yield: Medium to High (~366 cwt/a, marketable), with large percentage being marketable tubers
  • Tuber set: Medium, slightly less than Atlantic, but tuber weight is greater
  • Nitrogen: 125-150 lb./a. (mineral soils); 100 lb./a. (muck)
  • Specific gravity: Moderate (1.077 to 1.082), slightly less than Atlantic
  • Diseases: Resistant to blackspot. Tolerant to common scab,. Susceptible to Golden nematode (Ro1), late blight, leaf-hoppers, CPB
  • Storage: Dormancy is about two weeks longer than Atlantic
  • Market: Fresh market, tablestock, chipstock, i.e. chipping (from storage)
  • Advantages: Attractive shape, striking yellow flesh color, relatively few pickouts, high yielding results across diverse growing regions, chips better than most yellow-fleshed varieties. A great replacement for Yukon Gold
Physical Characteristics
  • Plant
    • Growth habit/canopy: Semi-erect. Shorter plant with a less upright growth habit than Yukon Gold
    • Inflorescence: White, with yellow anthers
    • Stems: Absent or very weak anthocyanin coloration, medium thickness, low swelling at nodes
    • Leaves: Medium green, closed to intermediate silhoulette
  • Tubers
    • Shape: Round to oblong, slightly flattened, rarely irregularly shaped
    • Eyes: Moderately shallow
    • Skin: Uniform, moderately smooth netted skin, buff color. Yellow at base of eye
    • Flesh color: Pale to moderate yellow with no secondary color
  • Other
    • Tubers have been described as "strikingly pretty" with fine skin and "bright appearance"
Culinary Characteristics
  • Taste/flavor: Good. Excellent for soups, stews, mashing or fries
  • Texture after cooking: Medium, resists sloughing when boiled. When baked, they will be moist (waxy)
  • Uses: A great all-purpose potato: good for baking, mashing, boiling, frying, home-fries and they make a mean potato salad.
  • Presentation: Excellent, its light yellow flesh does not turn gray after boiling