The 'Blue Danube' potato, often referred to as the 'Blue' Sarpo, is an early maincrop variety known for its striking appearance and excellent culinary qualities.
Tuber Characteristics:
- Shape: Oval
- Skin Color: Deep blue to purple
- Flesh Color: Bright white
- Texture: High dry matter content, making it ideal for roasting, chipping, and baking
Disease Resistance:
- Late Blight: Good resistance to tuber blight, medium resistance to foliage blight
- Viruses: Demonstrates good overall resistance to various potato viruse
Storage:
Blue Danube has a long dormancy period, allowing it to be harvested in autumn and stored in a cool, dark place until spring without sprouting or softening.
Culinary Uses:
With its high dry matter content, 'Blue Danube' produces a floury texture, making it perfect for roasting, chipping, and baking. It is often praised for making some of the best roast potatoes.