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The Red Pontiac (also known as Dakota Chief) is a red-skinned early main crop potato variety originally bred in the United States, [1] and is sold in the United States, Canada, Australia, Marruecos, the Philippines, Venezuela and Uruguay. It arose as a color mutant of the original Pontiac variety in Florida [2] by a J.W. Weston in 1945. [3]
Adirondack Red is a potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and 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 . [ 1 ]
Red Gold or Golden Red Skins, potato is an early variety of North American potato. It has a red skin with yellow flesh inside. [1] It is resistant to potato leafroll virus and potato virus Y and moderately resistant to common scab, [2] but is susceptible to potato virus A and potato virus S. Red Gold was bred in Canada in the 1970s and ...
Using a vegetable brush, thoroughly scrub the potatoes to remove dirt from the skins. Rinse the soaked potatoes under cool running water, then use a paper towel or clean kitchen towel to pat the ...
In the United States they are generally either a Yukon Gold potato or a red potato, called gold creamers or red creamers respectively. [41] [42] In the UK, the Jersey Royal is a famous type of new potato. [43] Dozens of potato cultivars have been selectively bred specifically for their skin or flesh color, including gold, red, and blue ...
Once a potato has been baked, some people discard the skin and eat only the interior, while others enjoy the taste and texture of the skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content, because heating in air is slow and vitamin inactivation can continue for a long time ...
The Désirée potato (sometimes rendered Desirée or Desiree) is a red-skinned main-crop potato originally bred in the Netherlands in 1962. It has yellow flesh with a distinctive flavour and is a favourite with allotment -holders because of its resistance to drought, and is fairly resistant to disease. [ 1 ]
It is a deep red mutant of the potato variety 'La Soda'. The non-mutant form was developed by the Louisiana potato breeding program in 1948 as a cross between 'Triumph' and 'Katahdin'. The mutant form was first observed in 1949 but was not released until 1953 by the United States Department of Agriculture, ( USDA ) and the Louisiana ...