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Old September 27, 2018   #31
svalli
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Potato plants in my tiny pallet collar bed were totally yellow, so tonight I dug them up. This is what I got from eight seed tubers. There were quite many small ones, but there is enough bigger ones to eat and save for seed. These are Red Emmalie, which has same color flesh as the skin. I had planted some of the same variety on the field under black plastic and those were dug up on Tuesday. I think that those did not produce as many tubers per seed, but the potatoes were bigger.

Sari
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Old September 28, 2018   #32
Old School
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Nice potatoes svalli I've never tried that variety. Good flavor?
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Old September 29, 2018   #33
svalli
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I like Red Emmalie cut lengthwise to wedges and roasted. That way they keep the color and taste great. When boiled the color fades and for some reason pink smashed potatoes don't look really appetizing.

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Old September 30, 2018   #34
Worth1
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Quote:
Originally Posted by svalli View Post
I like Red Emmalie cut lengthwise to wedges and roasted. That way they keep the color and taste great. When boiled the color fades and for some reason pink smashed potatoes don't look really appetizing.

Sari
Nor do blue ones.

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Old September 30, 2018   #35
PhilaGardener
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And don't even think of smashing pink and blue together!
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Old October 1, 2018   #36
svalli
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And don't even think of smashing pink and blue together!
But together those make beautiful roasted potatoes.
I have used Red Emmalie, Violet Queen and Annabelle to make tri-color roasties.
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