Kennebec - Page 2

dustdevil · November 16, 2012

I grew Kennebec here in zone 4 this year. Due to excessive drought and heatwave, I harvested them early. They were very tasty as young spuds.

Fusion_power · November 16, 2012

For boiled potatoes, the "waxy" textured types are best. La Ratte and Russian Banana are exceptional for this use.

For mashed potatoes, wet starchy sweet varieties are best. Yukon Gold and Red Pontiac are good for this use.

For french fries, a huge white potato with high dry matter content fills the bill. Kennebec is among the best.

You are probably seeing differences based on soil and climate. Here in North Alabama, Kennebec grows for a very long time into summer then dies down and is ready to harvest. The spuds are dry and do not have a high sugar content. Note that sugar causes potatoes to turn prematurely brown and develop caramel flavors.

DarJones

November 16, 2012	#16
dustdevil Tomatovillian™ Join Date: Jan 2010 Location: WI, USA Zone4 Posts: 1,887	I grew Kennebec here in zone 4 this year. Due to excessive drought and heatwave, I harvested them early. They were very tasty as young spuds.

November 16, 2012	#17
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	For boiled potatoes, the "waxy" textured types are best. La Ratte and Russian Banana are exceptional for this use. For mashed potatoes, wet starchy sweet varieties are best. Yukon Gold and Red Pontiac are good for this use. For french fries, a huge white potato with high dry matter content fills the bill. Kennebec is among the best. You are probably seeing differences based on soil and climate. Here in North Alabama, Kennebec grows for a very long time into summer then dies down and is ready to harvest. The spuds are dry and do not have a high sugar content. Note that sugar causes potatoes to turn prematurely brown and develop caramel flavors. DarJones