The Vitelotte potato is an ancient French variety distinguished by its dark purple to black skin and strikingly deep violet flesh. Its vibrant color comes from a high content of anthocyanins, which are powerful antioxidants. This variety is known for its nutty flavor, similar to chestnuts, and has a firm, slightly waxy texture, making it well-suited for salads, roasting, and frying.
Characteristics
- Cycle: Late
- Skin color: Violet
- Flesh colour: Violet
- Culinary quality: Salad; Steam
- Resistance to mildew: Sensitive
- Drought Resistance: Sensitive
- Conservation: Good
- Yield: 85% Charlotte
- Strengths: Original color
- Recommended for organic: Highly risky
- Shape: Elongated oblong
- Meat Type: Tender
- Dry matter: Weak
- Common scabies resistance: Sensitive
- Virus Resistance: Not very sensitive
- NPK Need: N: 220U; P: 120U; K: 360U
