Alanis Seed Potatoes

Description

Alanis brings together the qualities that make a maincrop worth growing: excellent tolerance of late blight, large long-oval tubers and a dry, fluffy texture that comes into its own in the kitchen.

The breeder highlights Alanis for French fries, and its generous, elongated tubers are well suited to making substantial home-grown chips. The pale yellow flesh cooks up fluffy; it is also a good choice for baking and roasting when you want a dry, light centre.

There is plenty to like in the garden too. Alanis is a medium-late maincrop with excellent late blight tolerance, good tolerance of dry and hot spells, and strong dormancy that supports long-term storage. The breeder also reports very high yield potential. These are useful strengths, though actual results depend on soil, weather and how the crop is grown.

Why grow Alanis?

• Maturity: Maincrop (medium-late)
• Cooking type: Floury — dry and fluffy when cooked
• Best for: Chips, French fries, baking and roasting
• Skin: Smooth, light yellow
• Flesh: Pale yellow
• Tuber shape: Oval to long oval, with shallow eyes
• Garden strengths: Excellent late blight tolerance and good tolerance of dry and hot spells
• Storage: Strong dormancy and good long-term storage potential

Growing note: Alanis is a medium-late maincrop, so allow it a longer season than an early potato. Its late blight tolerance is a real advantage, but it is not immunity; check crops during prolonged wet weather and follow good potato hygiene.