Family

Solanaceae

Description

The Adirondack Red potato is a specialty mid-season cultivar distinguished by its rosy-red skin and deep pink to red flesh that retains much of its color after cooking. Bred by Cornell University, it was released in 2004 as part of a program to introduce potatoes with elevated antioxidant levels and novel appearance. Its flavor is mild yet earthy, and its waxy texture makes it well-suited for roasting, steaming, and use in salads, where the vibrant interior can be showcased.

This variety grows best in loose, well-drained soils with full sun and benefits from consistent irrigation during tuber formation. While its eye depth is shallow, making peeling easier, Adirondack Red tends to have moderate yields compared to commercial white-fleshed potatoes. Plants bear attractive purple flowers during their bloom phase and have moderate resistance to common scab, though they may be susceptible to certain late blight strains in wet years.