Anaïs

Origin & Characteristics

The Anaïs variety is derived from the cross between Monalisa and Lizen, developed by the GROCEP in France (official catalogue since 1997). 

Tubers & Appearance

The tubers are short oblong in shape, with a bright yellow skin and superficial eyes that facilitate peeling.

The tender yellow flesh offers a beautiful appearance and a pleasant texture when cooked. The yields are satisfactory, with tubers of good appearance and large size, particularly attractive for early sale. 

Harvest & Storage Period

Anaïs is a very early to semi-early variety, offering the possibility of harvests from 75 days for new potatoes, up to 100 days for tubers intended for preservation. Conservation is average—between 3 and 5 months if stored properly. 

Culinary Qualities

Classified in the culinary group AB, Anaïs stands out for its resistance to cooking and its delicate texture. It is excellent in fried potatoes, but also lends itself to steaming, mashing, gratins or simmered dishes. Its fine flesh does not turn black when cooked, which guarantees a beautiful presentation. 

Points to Note

Although productive, Anaïs is slightly sensitive to parasites such as downy mildew, galls, or nematodes. Increased vigilance during cultivation is therefore recommended.

Summary product sheet

Variety: Anaïs

Precocity: very early to semi-early (75–100 days)

Tubercle: short oblong, yellow, superficial eyes

Flesh: tender yellow, good hold, does not blacken

Culinary uses: rissoles, steam, purée, gratin — group AB

Conservation: 3–5 months

Assets: beautiful presentation, very early, versatile

Limits: sensitive to parasites (mildew, galls, nematodes)