Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Adirondack Red
Parentage: N40-2 x Q155-3 (Cornell breeding clones)
Released: 2004
Breeder/Agency: Walter S. De Jong, Robert Plaisted, Ken Paddock/Cornell University
PVP: None

Commentary: Tucker Farms began growing an advanced selection of the Cornell potato breeding program called T17-2 in the spring of 2004. We immediately fell in love with its appearance and its productions characteristics and suggested to Dr. De Jong that it be named Adirondack Red as a companion to Adirondack Blue. He agreed. More than a decade later, we still like Adirondack Red as an easy-to-grow, gorgeous red-skinned, red-fleshed potato

Production Characteristics
  • Maturity: Early to mid-season
  • Yield: Medium to high (199 to 216 cwt/a, ~ 84% of Chieftain, slightly higher than Adirondack Blue)
  • Tuber Set: Heavy set, high in the hill
  • Nitrogen: 125 -150 lb/a (mineral soils); 80 lb/a (muck)
  • Specific Gravity: 1.067; it will be less in the South
  • Diseases: Susceptible to rhizoctonia, growth cracks, silver scurf, Golden nematode, pink rot and Fusarium. Moderately resistant to common scab. Resistant to hollow heart and internal defects. Internal necrosis has been noted on Long Island
  • Storage: Good storage and dormancy (same as Chieftain)
  • Market: Specialty market, boutique restaurants, fresh and tablestock, especially farm stands
  • Advantages: Early season. Resists skinning. Good appearance. Uniform shape
  • Other: Strong skin set will typically take a full three weeks after vine kill
Physical Characteristics
  • Plant
    • Growth habit: Physically shorter than All Red; spreading (semi-upright) habit with a fair canopy
    • Inflorescences (flowers) per plant: Low flowering profusion; clusters of 2 to 10 purple-red flowers and yellow-red anthers
    • Stems (vines): Dark green, medium thickness, nodes with low swelling, with evenly distributed strong anthocyanin coloration
    • Leaves: Medium green with intermediate silhoulette
  • Tubers
    • Moderately smooth texture, skightly netted, purplish-red skin
    • Consistently uniform shape: oblong to long, slightly flattened
    • Shallow eye depth, but with predominately apical distribution
    • Flesh is pink to red with no secondary colors
Culinary Characteristics
  • Taste/flavor: Excellent; "the best homefries I've ever had"
  • Texture after cooking: Moist (waxy)
  • Uses: Very good boiled, good for potato salads and mashed; excellent pan-fried and roasted. Baked, they will be moist
  • Presentation: Will not gray after boiling and will remain firm for salads. Color will fade to a lovely shade of pink when mashed and a darker shade when roasted
  • Other: Very high in antioxidants, especially the skin