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| 'Adirondack Red' Potatoes |
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| Sub-Category: |
Early Season
Main Season
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| Description: |
Early- to mid-season, medium- to high-yielding variety. Dark green decumbent to spreading vines bear oblong to long, slightly flattened, purplish-red-skinned tubers with shallow eyes and pink to red flesh. Excellent flavor. Good for boiling, mashing, pan frying, salads and microwaving. Color may leach out during boiling but not with other cooking methods. 2004 release bred by Walter De Jong at Cornell University. Formerly T17-2.
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| Days To Maturity: |
NA-NA
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| Rating Summary
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Overall:
(5.0 Stars) 
Taste:
(5.0 Stars)
Yield:
(4.5 Stars) 
Ease/Reliability:
(4.5 Stars) |
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| Reviews |
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can rate varieties.
Number of Reviews: 2
Posted Pictures by Reviewers:
Sort Reviews By:
0 of 0 people found the following review helpful:
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, Nov 19, 2009
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Reviewer:
NJGarlicGrower from NJ
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| 2009 was my first year growing this variety, I will definitely be growing it again next year.
Great yield of very tasty potatoes. What really amazed me, maybe luck or who knows, I had no plant insect damage without any dusting. |
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8 of 8 people found the following review helpful:
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, Nov 04, 2005
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Reviewer:
skiman from Franklin County, NY
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| Simply stated, Adirondack Red is a great tasting potato. It ranks among the top three of my favorite eating potatoes. If not for its purplish-red, almost maroon skin color, one could easily confuse it with a California long white. It matures earlier, sizes up better, and is easier to grow than All Red. The pink-red flesh maintains its color after cooking giving chefs many opportunites for unique presentations. It ought to become a favorite of gardeners and connoisseurs alike. |
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