Spunta, one of the most cultivated varieties!

Origin and characteristics :

The Spunta potato originated in the Netherlands, it entered the French catalog in 1967. It is a semi-early consumption potato that is widely grown in several countries for its very good yield.

The tubers are large in size, regular oblong elongated shape, with very superficial eyes. The skin and flesh are yellow, low in dry matter.

How to grow it?

La Spunta appreciates deep, loose and well-drained soils. Planting is carried out when any risk of frost is eliminated, i.e. when the soil is warmed (10 ° C). 

It is advisable to dig a furrow 10-15 cm deep, lay in it the pre-germinated tubers, germinate upwards, before covering them with a fine earth.

When your feet have reached a height of 20 cm, it is advisable to perform a mounding and repeat the operation two weeks later. This operation will make it possible to obtain a better yield, to avoid the greening of the tubers and to promote drainage at the foot of the plants.

For more information about mounding click here.

Harvesting and conservation :

Harvesting Spunta  potatoes takes place between 10 and 14 weeks after planting. Tubers for planting the following year are harvested a month before. Then let them dry at the edge of the plot before bringing them into a cool, dry room to avoid rot and ventilated away from light to avoid germination.

Kitchen :

In cooking, the Spunta potato is versatile. It is eaten in puree, fries as well as soup or sautéed potato . It belongs to the culinary group B. It has a good resistance to cooking and good taste qualities.