Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Adirondack Blue Adirondack Blue
Parentage: N40-1 (Chieftain x Black Russian) x NY96
Released: 2003
Breeder/Agency: Walter S. De Jong, Robert Plaisted, Ken Paddock; Cornell University
PVP: None. Cornell abandoned its application on 26 December 2012

Commentary: Tucker Farms began growing an advanced selection of the Cornell potato breeding program called S45-5 in the spring of 2002. Some time after S45-5's official release in 2003, Tom and Steve Tucker suggested to Dr. De Jong that numbered varieties have no cachet in the marketplace and they wanted to call the new variety 'Adirondack Blue'. Dr. De Jong liked it and that is how S45-5 became Adirondack Blue. In Sept. '06, Penn State and Utz Quality Foods selected Adirondack Blue for a special production run of Nittany Lion blue and white potato chips for tailgating fans.

Production Characteristics
  • Maturity: Mid-season
  • Yield: Medium (200 to 300 cwt/a), ~70% of Chieftain. Sizes up the same as Kennebec
  • Tuber Set: Moderate
  • Specific Gravity: 1.074
  • Diseases: Susceptible to common scab, Golden nematode (Ro1), silver scurf, pink rot, leafhopper, CPB. Very susceptible to bacterial soft rot. May be susceptible to hollow heart and shatter bruise, especially large tubers. Very resistant to foliar late blight strain US-23.
  • Storage: Dormancy is very short, about one week less than Chieftain. Storability is moderate
  • Market: Specialty tablestock, fresh markets and boutique restaurants. A good candidate for purple chips, but not directly from 45°F storage.
  • Advantages: Higher overall yield and marketable yield than All Blue. Tuber color is all-purple, without the distinctive white vascular ring of All Blue.
  • Other: Strong skin set will typically take a full three weeks after vine kill.
Physical Characteristics
  • Plant
    • Spreading to upright plants with good canopy
    • Inflorescence: Medium flowering profusion, clusters of medium-sized, pure-white blossoms with white anthers
    • Stems (stalks) are mostly green, but with strong anthocyanin coloration, evenly distributed
    • Leaves are open-silhouette, medium green, but proximal ends of first and second lateral leaves are blue
  • Tubers
    • Shape: Round to oval, slightly flattened shape
    • Eyes: Intermediate to shallow, evenly distributed. Large tubers may have excessively protruding eyebrows
    • Skin: Deep purple, slightly netted to smooth skin, no secondary colors
    • Flesh: Attractive deep purple flesh throughout. "Bright color may scare some consumers, but those who tried it, loved it."
Culinary Characteristics
  • Taste/flavor: Distinctive flavor described by some as 'rich and nutty'. High ratings at farmer's markets and other taste tests
  • Texture after cooking: Firm, moist, but will hold shape. Less mealy, slightly moister than All Blue.
  • Uses: Baked (they will be moist or waxy), salads and mashed (rating is good), roasted (excellent, they hold their color), steamed, boiled (color fades)
  • Presentation: Purple color fades to a beautiful shade of blue when mashed and a darker shade when roasted. Fresh-made potato chips will hold purple color. Brightly colored salads. Stays firm and does not gray after boiling
  • Other: Very high in antioxidants, especially the skin