Adirondack Red Potato is a hybrid potato variety with red flesh and skin, bred by Cornell University potato breeder Walter De Jong and released in 2004.
The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants[citation needed]. They are described as "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." [1]
See also
References
External links
- Harrison, Christy, "Heirlooms-to-Be", Gourmet Magazine, 2/21/2008
- Washington State University, Potato Varieties: Red-skinned Varieties
- "Adirondack Reds are not experimental", Times Union' (Albany, NY), 12/10/2008
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