This diploid variety produces very well for a diploid and is a fast grower so you can usually get the first crop for the season harvested before you need to irrigate (Here in Southern Victoria).

The tubers are usually bicoloured but if your soil is acid or the temperatures are hot then the tubers may be all red/pink.

  • Plant: Upright. Occasionally send out running sprouts but the stolons are short.
  • Ploidy: Diploid
  • Flowers: mauve pink
  • Tubers: round with very deep eyes. The skin is thin so you don’t have to peel. The flesh is creamy yellow in colour and waxy. Rarely break the surface so there is no need to hill them.
  • Best for: boiling and salads.
  • Production: Each plant should produce about 10 eating size tubers (5-10cm across) and a few small ones. About 1-2 kg per plant.
  • Other: fairly tolerant of RLEM.  
  • Planting:  Planting  1st September gives you a harvest 25 Nov – 1st Dec (85-90 days). Chit and replant immediately for a harvest in March, then another crop for June harvest. Place last tubers for replanting next spring in a dark, dry place, or, place in a cool, dry full sun spot. Either way they will hold until September planting even if they produce small sprouts in storage.
  • Commercial use?  yes for small market gardeners who want a specialty crop. Harvest at 4 weeks after flowering start for baby potatoes or 6-7 weeks after flowering start for bigger tubers.
  • Fertility: Toffee Apple, being a diploid is not self fertile but if planted near other diploids will set many seed berries.

Growing timetable

  • Planting to sprouting – 12-14 days (after storing tubers for 4 weeks)
  • Sprouting to flowering – 5 weeks
  • Planting to harvest –  85 – 95 days (3 months)

Storage timetable – time from harvest to starting to sprout

  • In dark at room temp: 70 days
  • In light at room temp: 22 days
  • Replanted directly after harvest: 28 days

Cooking

These are waxy when they are first dug then turn more floury after a week or two in storage in a dark place. After storage the flesh gets quite dry during cooking which means that if you make mash it will soak up a lot of butter and milk – but that makes it very creamy and delicious.

  • Best use: pulled out of the ground, boiled and made into potato salad.
  • Roasting: Good, after storage. Flesh is dry and needs sour cream or other liquids to boost it.
  • Chips: ok but not great, and lose their crispness quickly
  • Mash: After storage the mash is yellow coloured, creamy and delicious.

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