Kerr’s Pink are often called the Irish Potato as they were introduced in Ireland in 1917 though they were developed by a Mr. Henry Kerr in Scotland in 1907. These somewhat starchy spuds are still widely popular in Ireland accounting for 25% of the crop there. They are a pink skinned starchy spud great mashed or boiled, but also often used in chips as they are considered an all-purpose potato in Ireland.
Key Characteristics
- Skin: Pink to light red, slightly rough texture.
- Flesh: Creamy white with a floury texture, making it ideal for mashing and baking.
- Shape: Round to oval, slightly irregular with shallow eyes.
- Maturity: Maincrop variety, typically harvested late in the season (120–140 days). Yield Moderate to high yields, depending on growing conditions.
Resistances
- Moderate resistance to blight in the tubers.
- Good tolerance to cold and thrives in cooler climates.
Vulnerabilities
- Susceptible to blight in foliage.
- Vulnerable to mechanical damage during harvesting due to its delicate skin.
- Prone to common scab in some soils.
