Red Pontiac

Potato 'Red Pontiac'
Genus Solanum
Species Solanum tuberosum
Hybrid parentage 'Pontiac' × unknown
Cultivar 'Red Pontiac'
Origin Florida, USA

The Red Pontiac ( also known as Dakota Chief), is a red-skinned early main crop potato variety originally bred in the U.S.,[1] and is sold in the United States, Canada, Australia, Algeria, the Philippines, Venezuela and Uruguay. It arose as a color mutant of the original Pontiac variety in Florida,[2] by a J.W. Weston in 1945.[3] It was registered by the USDA in 1983.[3] The original Pontiac itself was a hybrid of varieties "Triumph" and "Katahdin" and released in the USA in 1938 and Australia in 1940.[4]

The plants are large and spreading with angled stems and large light purple flowers. The potatoes are deep-eyed and round with dark red skin and white waxy flesh,[5] though can be knobbly if soil moisture is uneven.[3] The skin colour can fade significantly, leaving only the eyes as red.[4]

Cooking

It can be used in recipes for baking, boiling, mashing, roasting or in salads, and can be cooked in a microwave oven.[5] It is not so suitable for frying.[1][4] Red potatoes may be cooked with the skin on, and should be scrubbed and rinsed before preparation.[6]

References

  1. 1 2 Paul R. Wonning Gardener's Guide to Growing Potatoes in the Vegetable Garden: Growing a potato garden for beginners or veterans (2015), p. 27, at Google Books
  2. ↑ Canadian Food Inspection Agency. "Red Pontiac". Canadian Food Inspection Agency. Canadian Food Inspection Agency. Retrieved 2007-09-21.
  3. 1 2 3 The Potato Association of America (2007). "Red Pontiac". The Potato Association of America website. University of Maine. Retrieved 2007-09-21.
  4. 1 2 3 Wilson, Graeme (1999). "Potato varieties". Department of Primary Industries website. Department of Primary Industries – Victoria. Archived from the original on 2007-09-15. Retrieved 2007-09-21.
  5. 1 2 Barker, p. 61
  6. ↑ Red Potato Chefs. "Red Potato Recipes". Red Potato Recipe Book. Red Potato Org. Retrieved 2011-06-15.

Further reading

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