Coppery yellow in colour, the Pompadour potato is a late variety that appears between late August and early September. It is appreciated for the way it keeps its shape during cooking, and can be steamed, boiled, made into rissoles or a gratin, or served in a salad.
Characteristics
- Cycle: Late
- Skin color: Yellow
- Flesh colour: Yellow
- Culinary quality: Salad; Steam
- Resistance to mildew: Sensitive
- Drought Resistance: Sensitive
- Conservation: Short
- Yield: 90% Charlotte
- Strengths: Very good culinary quality
- Recommended for organic: Highly risky
- Shape: Elongated oblong
- Meat Type: Firm flesh
- Dry matter: Weak
- Common scabies resistance: Sensitive
- Virus Resistance: Sensitive
- NPK Need: N: 220U; P: 120U; K: 360U
