Darjeeling Red Round is a traditional Bhutanese potato variety with deep reddish-pink skin and creamy white flesh, known for its round shape, firm waxy texture, and mild earthy flavor; it thrives in high-altitude Himalayan regions and is valued in local cuisines for boiling and curries.
Characteristics
- Introduced Region: Darjeeling hills, Sikkim, and adjoining Himalayan areas
- Skin Color: Deep reddish-pink
- Flesh Color: Creamy white
- Shape: Round to slightly oval
- Size: Small to medium
- Eye Depth: Shallow to medium
- Texture (Cooked): Waxy and firm
- Flavor: Mild, earthy, slightly sweet
- Maturity: Medium (depending on altitude and season)
- Yield: Moderate (lower than hybrids but valued for taste and adaptability)
- Disease Resistance: Tolerant to late blight and some viral diseases common in hill regions
- Climate Suitability: Cool, high-altitude climates (1,800–2,800 meters above sea level)
- Soil Preference: Well-drained, organic-rich loamy soils
- Culinary Use: Boiled, curried, stewed, used in traditional Bhutanese and Himalayan dishes
- Storage Quality: Fair; better consumed fresh due to thin skin
- Cultural Significance: Traditional landrace maintained by Bhutanese and hill farmers; part of local food heritage