Louisiana

Louisiana has a relatively small but established potato industry, with Irish potatoes grown primarily as a cool-season vegetable. The crop is suited to the state’s late-winter and spring growing conditions, when temperatures are more favorable for tuber development. Potatoes can also be grown in late summer and fall in some areas, although the main production period is the cooler part of the year. The state’s warm climate limits the length of the potato growing season compared with major northern U.S. production regions.

Louisiana growers cultivate both red and white skinned potatoes, with varieties selected for fresh market use as well as chipping. Red LaSoda has long been one of the most commonly grown red-skinned potatoes in the state, while La Rouge is another Louisiana-adapted red variety. LaChipper, developed by the LSU AgCenter, is an important, white-skinned variety with suitability for fresh and chipping markets. Other varieties that perform well under Louisiana conditions include Kennebec, Atlantic, Norland and Yukon Gold.

Potato production in Louisiana benefits from the state’s diverse soils and relatively mild winters, but growers must manage excessive rainfall, drainage and periods of rapidly rising temperatures. Planting is generally timed to take advantage of cool conditions before the onset of summer heat. LSU AgCenter recommendations emphasize well-prepared, well-drained soil and certified seed potatoes to establish healthy stands. Although Irish potatoes are an agricultural crop in Louisiana, they are overshadowed by the state’s much larger sweet potato industry, which has developed into one of Louisiana’s best-known specialty vegetable industries.

Potatoes have been grown in Louisiana for many decades and agricultural research on Irish potatoes was already being conducted by the Louisiana Agricultural Experiment Station during the early 20^th century. Historical records from the station include research specifically on Irish potato varieties, reflecting the crop’s importance as a vegetable before the modern specialization of Louisiana agriculture. LSU researchers subsequently evaluated varieties adapted to the state’s climate, helping establish recommendations for red, white and yellow skinned potatoes.

Louisiana’s potato history is particularly notable because of the parallel development of its sweet potato industry. Commercial sweet potato production began around Sunset in St. Landry Parish in about 1910 and expanded into several regions of the state. LSU Agricultural Experiment Station breeders developed varieties such as Unit 1 Porto Rico and later, Beauregard, which helped transform Louisiana into an important sweet potato producing state. By contrast, Irish potato production remained a smaller cool season vegetable sector, with varieties such as Red LaSoda, La Rouge and LaChipper becoming closely associated with Louisiana growing conditions.