An increasingly popular variety, which is easy to grow and very versatile. Oval tubers with red skin and yellow flesh. Floury texture and delicious flavour. Moderate blight and scab resistance. Good resistance to spraing. Suitable for mashing, steaming, roasting, chipping and crisping.

1. Chit the Potatoes (Jan – March)

• What to do: Stand certified seed potatoes upright in egg boxes or trays.

• Where: Put them in a cool, bright, frost-free spot (like a windowsill or porch).

• Goal: Let short, stubby green or purple shoots (about 2–3 cm) grow for 4 to 6 weeks.

2. Choose When and Where to Plant (March – May)

• First Earlies: Plant outdoors from mid-to-late March.

• Second Earlies: Plant in April.

• Maincrops: Plant in mid-to-late April.

• Location: Pick a sunny spot with well-drained, fertile soil, or use a minimum 30-litre pot/bag. [1]

3. Plant the Tubers

• Dig: Dig a trench about 10–12 cm (4 to 5 inches) deep.

• Space them out:

  • Earlies: ~30 cm apart (rows 60 cm apart).

  • Second Earlies & Maincrops: ~38–40 cm apart (rows 75 cm apart).

• Position: Place the tubers with the shoots facing upwards, then cover them gently with soil.

4. Earth Up (April – June)

• Protect the shoots: When green shoots reach about 15–20 cm tall, pull surrounding soil up around the stems to form a ridge or mound (earthing up).

• Why: This protects emerging leaves from late spring frosts and stops developing tubers from turning green and poisonous in the light. Repeat 2–3 times as they grow.

5. Water and Harvest

• Water: Keep the soil consistently moist, especially during dry spells and when flowers start to open.

• Harvest:

  • First Earlies: Ready in 10–12 weeks (usually June–July), often when flowers start blooming.

  • Maincrops: Ready in 18–20 weeks (late August–October) when the foliage turns yellow and dies back.