Adirondack Red is an increasingly popular red-skinned, red-fleshed variety easily surpassing All Red with its superior culinary characteristics. It is certainly easier to grow on a commercial scale. One wonders if this might become the standard red-flesh variety?

• Maturity: Early to mid-season
• Yield: Medium to high (199 to 216 cwt/a, ~ 84% of Chieftain, slightly higher than Adirondack Blue)
• Tuber Set: Heavy set, high in the hill
• Nitrogen: 125 -150 lb/a (mineral soils); 80 lb/a (muck)
• Specific Gravity: 1.052 to 1.071; 1.065 average, similar to Chieftain
• Diseases: Susceptible to rhizoctonia, growth cracks, silver scurf, Golden nematode, pink rot and Fusarium. Moderately resistant to common scab. Resistant to hollow heart and internal defects. Internal necrosis has been noted on Long Island
• Storage: Good storage and dormancy (same as Chieftain)
• Market: Specialty market, boutique restaurants, fresh and tablestock, especially farm stands
• Advantages: Early season. Resists skinning. Good appearance. Uniform shape.
• Other: Typically requires one week longer after vine killing to achieve strong skin set.

• Plant
  • Physically shorter than All Red, spreading (semi-upright) habit with a fair canopy
  • Inflorescences (flowers) per plant: Low flowering profusion; clusters of 2 to 10 purple-red flowers and yellow-red anthers
  • Stems (vines): Dark green, medium thickness, nodes with low swelling, with evenly distributed strong anthocyanin coloration
  • Leaves: Medium green with intermediate silhoulette
• Tubers
  • Moderately smooth texture, skightly netted, purplish-red skin
  • Consistently uniform shape: oblong to long, slightly flattened
  • Shallow eye depth, but with predominately apical distribution
  • Flesh is pink to red with no secondary colors

• Taste/flavor: Excellent flavor. "the best homefries I've ever made"
• Texture after cooking: When baked, they will be moist (waxy)
• Uses: Very good boiled, mashed, pan-fried, salads, microwaved and baked.
• Presentation: Will not gray after boiling and will remain firm for salads. Color will fade to a lovely shade of pink when mashed and a darker shade when roasted.
• Other: Very high in antioxidants, especially the skin.