The Red gold is an all-purpose potato developed in Canada in the 1970s. They are medium-sized potatoes with tan or red skin and golden flesh.They are commonly baked, boiled, roasted, or mashed.
Key Characteristics
- Skin: Red, smooth, and relatively thin.
- Flesh: Yellow, firm, and waxy with a buttery flavor.
- Shape: Oval to round tubers.
- Maturity: Mid-season, typically harvested after about 90–110 days.
- Size: Medium-sized tubers, often used as a gourmet or specialty potato.
Agronomic Features
- Yield: Moderate to high yield, depending on growing conditions.
- Resistances: Moderate resistance to diseases like late blight and scab.
- Storage: Stores well in cool, dark conditions and holds its flavor over time.
- Growth Conditions: Grows best in well-drained, fertile soils and requires moderate rainfall or irrigation.