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Value-for-money

Potatoes Vitelotte

Solanum tuberosum Vitelotte
Potato

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In a previous order, I had reported this damaged product which was kindly sent back to me with this order. Well done and thank you.

Jean-Noel B., 22/05/2018

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Value-for-money
Late heirloom variety with dark purple skin and flesh. These elongated potatoes with floury flesh are perfect for mashing or soups. They also produce very crispy fries as they tend to absorb less oil when cooked. Plant the tubers from mid-March to May depending on the climate and harvest from 120 to over 150 days after planting.
Ease of cultivation
Beginner
Height at maturity
60 cm
Spread at maturity
30 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time April
Recommended planting time March to May
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Harvest time July to October
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Description

The Vitelotte potato is a late old variety with dark purple skin and flesh. These elongated potatoes with floury flesh are perfect for mashed potatoes or soups. They also make very crispy fries as they tend to absorb less oil when cooked. Plant the tubers from mid-March to May depending on the climate and harvest from 120 to over 150 days after planting.

 

The potato is a root vegetable that has become essential in the vegetable garden and on the plate. It is a perennial plant grown as an annual, developing tubers as reserve organs on its rhizomes. Apart from a few varieties like Belle de Fontenay, the plants produce small flowers in summer. Each plant will produce several potatoes, which can be stored for several months and cooked in multiple ways. The potato belongs to the Solanaceae family, like eggplants and tomatoes. Originally cultivated in the Andes Mountains, it was brought to Europe in the 16th century. It was not until around 1750 that it became widely developed in France, thanks to Parmentier.

There are many varieties. The tubers, which are more or less elongated in shape, generally have yellow flesh, sometimes red, pink, or purple. Low in calories, potatoes are rich in carbohydrates, iron, and potassium.

There are 3 categories of potatoes, depending on the flesh content:

- Firm-fleshed varieties have good cooking properties. These rather elongated potatoes have a fine and tasty flesh. They are ideal for boiling or steaming and can also be stewed or sautéed.

- Floury potatoes are rich in starch and easily mashable. Fairly large, these potatoes are perfect for mashed potatoes or soups. They also make very crispy fries as they tend to absorb less oil when cooked.

- Waxy potatoes have a melting flesh while still retaining good cooking properties. They can be used in various ways: sautéed, stewed, or roasted.

Harvesting: depending on the varieties and their earliness, potatoes can be harvested from May to October. Gently lift the plants with a fork to avoid damaging the tubers. Let the potatoes dry in the sun for a day.

Storage potatoes should be harvested when the foliage turns yellow and withers. Early varieties are harvested 80 to 90 days after planting, mid-early varieties around 110 days, mid-late varieties around 120 days, and late varieties from 120 to over 150 days.

As for new potatoes, with very thin skin and tasty flesh, they are harvested before maturity, 70 days after planting. Harvest them just after flowering, around May-June.

Storage: after removing any damaged tubers, store potatoes in a cool, dry, and dark place. In the presence of light, the tubers turn green and synthesize a toxic compound, solanine. Early harvested varieties should be consumed quickly. Storage potatoes can be stored for several months. The duration of storage varies depending on their earliness: late varieties are the ones that can be stored the longest.

Gardener's tip: Grow potatoes in a crop rotation because potatoes are often considered a cleansing crop. Indeed, hilling and root development leave the soil clean and loose after harvest. They also appreciate the proximity of legumes (beans, fava beans, peas).

Harvest

Harvest time July to October
Type of vegetable Root vegetable
Vegetable colour violet
Size of vegetable Medium
Interest Flavour, Productive
Use Cooking

Plant habit

Height at maturity 60 cm
Spread at maturity 30 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour medium green

Planting and care

Planting: Potatoes require a light, deep, and rich soil. Choose a sunny location. Apply well-rotted compost in the previous autumn, by scratching it to a depth of 5 cm (2in), after loosening the soil. Planting takes place under shelter in February-March for early varieties. For other varieties, plant them from mid-March to May, depending on the climate. Wait until the soil is at least 10°C (50°F). Lilac flowering is often a landmark for starting planting. Install several varieties in your vegetable garden to vary the pleasures!

Loosen the soil deeply and form rows 10 cm (4in) deep, spaced 70 cm (28in) apart. Place the tubers, sprout facing upwards, every 40 cm (16in) (or 30 cm (12in) for early varieties). Cover with fine soil. When the plants reach 15 cm (6in), mound up by bringing fine soil to the base of the stems, to a height of 20 cm (8in). Mounding will promote tuber formation and water flow. You can mound them again a month later. Mulch at the base of the plants, with thin successive layers of grass clippings mixed if possible with dead leaves. This protection, which allows the soil to remain moist, also limits weed growth.

Potato cultivation does not require watering, except in case of high temperatures. In this case, water the base without wetting the foliage to prevent the appearance of fungal diseases.

Diseases and pests: Potatoes, like tomatoes, are susceptible to blight. This is a fungal disease caused by the Phytophthora infestans fungus. Blight develops in warm and humid weather. Small spots appear, white on the undersides of the leaves and brown on the top. As a preventive measure, here are some tips to limit the risk of blight:

  • do not cultivate several plants from the Solanaceae family (potatoes, tomatoes, aubergines, peppers, chili peppers) on neighboring rows, as they are susceptible to the same diseases

  • in terms of rotation, wait 4 years before cultivating a Solanaceae plant in the same location

  • space the plants, both within and between rows, to promote air circulation and prevent rapid disease spread

  • if you need to water, do not wet the foliage

  • spray Bordeaux mixture or preparations such as horsetail decoction or garlic purin

Harvesting can also be hindered by the Colorado potato beetle, an insect of the order Coleoptera. It can be recognized by its yellow head and its yellow and black striped body. The best solution, although a bit time-consuming, is to remove them as they appear. As a preventive measure, sow blue flax seeds between your potato rows. Sow from April to June in shallow furrows. Besides being repellent to Colorado potato beetles, flax will brighten up your vegetable garden with its pretty little blue flowers. You can also interplant peas between your potato rows.

Other planting methods: The detailed planting method above is the most common. Other methods exist, such as mulch planting and tower planting.

Mulch planting involves placing the tubers on the ground and covering them with a layer of mulch. This protection will be added to as the plant grows, with the tubers always being kept away from light.

Tower planting or container planting is practical for small spaces but requires regular watering. The tower can be constructed using various materials (wood, wire mesh, bag, tires). The tubers are placed on a bed of potting soil or compost. As the plant grows, it is covered with more potting soil, leaving only the top leaves exposed, and so on until the top of the tower, allowing the tubers to form throughout the height of the container. Harvesting is done when the foliage is dried up.

Cultivation

Best planting time April
Recommended planting time March to May

Care

Soil moisture Tolerant
Disease resistance Good

Intended location

Type of use Vegetable garden, Greenhouse
Ease of cultivation Beginner
Soil light
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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