Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Adirondack Blue Adirondack Blue, formerly known as S45-5
Parentage: N40-1 (Chieftain x Black Russian) x NY96
Released: 2003
Breeder/Agency: Walter S. De Jong, Robert Plaisted, Ken Paddock; Cornell University

In September 2006, 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 (approx. 192 cwt/a., 69 to 72% of Chieftain). Sizes up almost the same as Kennebec.
  • Tuber Set: Moderate
  • Specific Gravity: 1.074
  • Diseases: Susceptible to common scab, silver scurf. Very susceptible to Fusarium and seed piece decay. Resistant to Golden nematode. May be susceptible to hollow heart.
  • Storage: Dormancy one week less than Chieftain
  • 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. Very attractive tubers without the white vascular ring of some blue varieties.
  • Other: Typically requires one week longer after vine killing to achieve strong skin set.
Physical Characteristics
  • Plant
    • Spreading to upright plants with good canopy
    • Clusters of medium-sized, pure-white blossoms with yellow anthers
    • Stems (stalks) are mostly green, but with some bluing, especially closest to the leaves
    • Leaves are open-silhouette, medium green, but proximal ends of first and second lateral leaves are blue
  • Tubers
    • Round to oval, slightly flattened shape
    • Intermediate to shallow eyes, evenly distributed. Large tubers may have excessively protruding eyebrows
    • Deep purple, slightly netted to smooth skin
    • Attractive deep purple flesh throughout. "Bright color may scare some consumers, but those who tried it, loved it."
Culinary Characteristics
  • Taste: Distinctive flavor described by some as 'rich and nutty'. High ratings at farmer's markets and other taste tests.
  • Texture: Medium. Less mealy, slightly moister than All Blue.
  • Uses: Baked (moist), boiled, steamed, mashed, brightly colored salads. 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. Stays firm and does not gray after boiling
  • Other: Very high in antioxidants, especially the skin.