The Boston potato is a variety known for its excellent cooking qualities, particularly in baking and frying. It typically has a medium to large size, with smooth, light brown skin and yellowish flesh. This type of potato is favored for its creamy texture and rich flavor, making it a popular choice among chefs and home cooks alike.
General characteristics
- Market segment: Desiree, Rudolph, Mozart
- Precociousness: Mid early
- Yield: High
- Foliage development: Very good
- Peel color: Red
- Carnation: Light yellow
- Tuber shape: Oval
- Depth of the eyes: Fairly flat
- Size of the tubers: Big
- Dry matter content: 20,00%
- Suitable for: Table potato, export
Resistances
- Resistance to leaf roll virus: 8
- Resistance to A-virus: 7
- Resistance to X-virus: 7,5
- Resistance to Y-virus: 6,5
- Resistance to Phytophtora (foliage): 6
- Resistance to Phytophtora (tuber): 7
- Resistance to Stootblauw: 7
- Resistance to Scabies: 5,5
- Resistance to Wart Disease: Fysio 1 - Fysio 6
