Commentary: Tucker Farms began growing an advanced selection of the Cornell potato breeding program called T17-2 in the spring of 2004. We immediately fell in love with its appearance and its productions characteristics and suggested to Dr. De Jong that it be named Adirondack Red as a companion to Adirondack Blue. He agreed. All these years later, we still like Adirondack Red as an easy-to-grow, gorgeous red-skinned, red-fleshed specialty potato

• Maturity: Early 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: 1.067; it will be less in the South
• Diseases: Susceptible to rhizoctonia, growth cracks, silver scurf, Golden nematode, pink rot, Fusarium. scab. Resistant to common scab, 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. Attractive appearance. Uniform shape
• Other: Strong skin set will typically take a full three weeks after vine kill

• Plant
  • Growth habit: 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 foliage silhoulette
• Tubers
  • Moderately smooth texture, slightly netted, maroon-red skin
  • Consistently uniform shape: oblong to long, slightly flattened
  • Shallow eye depth, with predominately apical distribution
  • Flesh is pink to red, flecked with white, but no secondary colors

• Taste/flavor: Excellent; "the best homefries I've ever had"
• Texture after cooking: Moist (waxy)
• Uses: Very good boiled, preferred for potato salads and pan-frying; baked, roasted and grilled, they will be moist
• Presentation: Will not gray after boiling and remains firm for salads. Color fades to a lovely shade of pink when boiled, but is retained when roasted and microwaved
• Other: Very high in antioxidants, especially the skin