Ours, obtained from the Cornell-Uihlein seed farm, is the original 1979 Carola which was discontinued/de-listed in Europe and Great Britain in 1989. In accordance with European rules, a new variety re-using the name 'Carola' but with different tuber shape and nematode resistance was released in Germany in 1999. We are still trying to determine how to tell one from the other (though the odds of finding the 1999 version in North America seem remote at present).

• Maturity: Mid-season, if left to plant-maturity, tubers may become oversized and rough with growth cracks or hollow heart
• Yield: Medium. Inconsistent, depending upon growing conditions
• Tuber Set: : Sets heavy
• Specific Gravity: Low to medium, 1.063
• Diseases: Susceptible to Fusarium, seed-piece decay, Globodera rostochiensis (Ro1), late blight, internal heat necrosis. Resistance to Globodera pallida is unknown.
• Storage: Dormancy is medium to long. "Known to keep its new potato qualities for several months"
• Market: wide adaptability.
• Advantages: Relatively wide marketplace recognition. Well-recognized for its culinary characteristics. Heralded by potato lovers as one of the best tasting.

• Plant
  • Growth habit: Medium spreading, good to dense canopy
  • Efflorescences: occasional flowers, white
  • Stems:
  • Leaves:
• Tubers
  • Shape: Medium sized, round to oval to oblong, mostly oblong, but with intermediate/oval cross-section
  • Eyes: medium shallow
  • Skin: Smooth, white to yellow to buff (tan). Good skin set.
  • Flesh: Creamy, moist, yellow flesh. Reminiscent of butter from cows fresh on pasture

• Taste, flavor: Outstanding. "Exceptionally delicious, the best in a non-fingerling potato." Not many (potato varieties) come close to the exquisite flavor and moist creamy golden texture of its yellow flesh. Both market farmers and home gardeners like the satiny gold skin and large tubers."
• Texture: moist, smooth, creamy
• Sloughing: stays firm after boiling
• Uses, presentation: Steamed, baked, boiled, fried, Carolas are "out of this world." They make some of the best scalloped potatoes around and they make mouth-watering french fries. Try them in German-style potato salads and creamy soups. Grate them for homefries or serve them with bacon and eggs. Add them to casseroles, soups and stews. Chefs are especially taking a liking to Carola's dependable taste and versatility.