What are the kennebec potatoes?

The Kennebec potato is an elongated white cultivar that was developed by the US Department of Agriculture's Agricultural Research Service (ARS) and Maine Agricultural Experiment Station in 1948. It was released for commercial production in 1957 and is best known for its resistance to potato scab. Kennebec is an essential all-purpose potato suitable for almost all culinary uses, including boiling, baking, mashing, and frying.

Here are some critical characteristics of the Kennebec potato:

1. Appearance: Kennebec potatoes have a long, oval shape with shallow and few eyes. The skin is smooth and white.

2. Color: The flesh and skin are both white.

3. Texture: Kennebec potatoes have a firm and waxy texture when cooked, which makes them ideal for boiling and baking. When mashed, these potatoes produce a smooth, creamy texture.

4. Taste: Kennebec potatoes are known for their mild, slightly sweet flavor, making them versatile and enjoyable with various dishes.

5. Yield: Kennebec potatoes have a high yield potential and can produce an abundance of potatoes per plant.

6. Disease resistance: Kennebec is highly resistant to potato scab, a soil-borne disease that causes rough, corky spots on the potato's skin. It also shows resistance to common potato diseases such as late blight and verticillium wilt.

7. Culinary uses: Kennebec potatoes can be used in almost all culinary applications. They are great for boiling, baking, mashing, and frying. They are also suitable for making french fries and hash browns due to their ability to hold their shape and texture well.

Overall, Kennebec potatoes are a reliable, versatile, and high-yielding cultivar known for their scab resistance and mild, slightly sweet flavor.