The color is from a naturally occurring anthocyanin pigment, one of the groups of polyphenol phytonutrients that act as powerful antioxidants.

• Maturity: Early to mid-season
• Yield: Medium to high (199 cwt/a., 84% of Chieftain, slightly higher than Adirondack Blue)
• Tuber Set: Heavy set and high in the hill
• Specific Gravity: 1.052 to 1.071; 1.065 average, similar to Chieftain
• Diseases: Susceptible to rhizoctonia, growth cracks, silver scurf, Golden cyst nematode 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.
• 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
  • Inflourescences (flowers) per plant: clusters of 2 to 10 purple-red flowers and yellow-red anthers
  • Dark green vines
• Tubers
  • Consistently uniform shape: oblong to long, slightly flattened
  • Moderately smooth, slightly netted, purplish-red skin
  • Shallow eye depth
  • Flesh is pink to red

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