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, Fusarium, 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 foliage silhoulette
  • Tubers
    • Moderately smooth texture, slightly netted, maroon-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