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Amandine potato is a firm-fleshed variety that is distinguished by a yellow color and thin flesh.

It is very appreciated for its taste and its culinary use is suitable for several types of cooking. This potato is distinguished by a fineness of its tubers and an elongated shape. On the vegetable side, this potato remains susceptible to diseases and is fragile when climatic conditions are not favorable.

For more information about the variety, go to the advice section.

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Plant: Medium size, semi-erect habit, intermediate type
Stem: Medium-pigmented entrenceuds, weakly pigmented nodes, with developed wings, straight
Leaf: Medium to dark green, moderately divided, half open; leaflet small, ovate elongated (I = 1.86); Limbo plane
Flowering: Moderately abundant
Fruiting: Rare to moderately frequent

Amandine potato plant yield: 89 % Bintje
Calibration: Proportion of large tubers: fairly low to medium

Downy mildew: quite sensitive
Downy mildew: quite sensitive
Warty gall: not attacked
Common scab: not very sensitive
Virus X: R.A.S
Virus A: R.A.S
Virus Y: sensitive to very sensitive
Winding: quite sensitive
Nematode ROI -4: R.A.S

Internal defects of the tuber : Rust stains, hollow heart, and ashen stains: R.A.S.
Susceptibility to germing: Quite sensitive
Vegetative rest: Quite short
Culinary quality of the amandine potato plant: Very good cooking performance, culinary group A
Blackening after cooking: none
Frying coloring: R.A.S
Dry matter content: Very low
Suitability for preservation: Low

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