ANNABELLE POTATO

Quick Overview

• The Annabelle potato is a small to medium-sized, early-season variety known for its waxy texture and versatility in culinary applications.
• Developed in the Netherlands, it has gained popularity across Europe for its high yields and appealing flavor profile.
• It’s especially favored by chefs and home gardeners alike for its uniform shape and suitability for dishes like salads and fries.
• Bullet Points:
  • Early-season cultivar, typically harvested in 70-90 days.
  • Known for its smooth, creamy texture when cooked.
  • Widely available year-round, with peak season from late summer to early fall.

Origin & History

• The Annabelle potato was bred by Z.P.C. in the Netherlands and officially introduced to the French catalog in 2002, marking its rise in commercial cultivation.
• It stems from a cross between the Nicola and Monalisa varieties, combining desirable traits like disease resistance and flavor.
• Since its debut, it has become a staple in European markets, particularly in the Netherlands, due to its adaptability and fast-growing nature.
• Bullet Points:
  • Originated in the late 20th to early 21st century in Europe.
  • Selected for high yields and ease of cultivation.
  • Popular as a seed potato for home gardening across Europe.

Specifications

• Annabelle potatoes are elongated, oval-shaped tubers with a uniform size, making them visually appealing and easy to process.
• They feature thin, smooth, pale yellow to cream-colored skin with shallow eyes and golden yellow flesh underneath.
• Each plant can produce up to 36 tubers, weighing around 4 pounds (1.8 kg) in total, depending on growing conditions.
• Bullet Points:
  • Tubers are small to medium, typically oval to elliptical.
  • Skin color ranges from pale yellow to yellow-tan, sometimes with brown speckles.
  • Flesh is firm, dense, and fine-grained with a slippery feel.

Key Characteristics

• These potatoes have a waxy consistency due to their high water and low starch content, allowing them to hold their shape well when cooked.
• They offer a mild, sweet, earthy, and slightly nutty flavor, complemented by a creamy, smooth texture.
• Annabelle potatoes are notably resistant to diseases and bruising, though they have a relatively poor storage capacity compared to other varieties.
• Bullet Points:
  • Waxy texture, ideal for boiling, steaming, or frying.
  • Disease-resistant and tolerant to physical damage.
  • Best used fresh, as they don’t store as long as starchy varieties.

Health Benefits

• Annabelle potatoes are a good source of fiber, particularly when eaten with the skin, aiding in digestion and promoting gut health.
• They provide essential nutrients like vitamin C for immune support, potassium for fluid balance, and iron for oxygen transport in the blood.
• With their low starch content and resistant starch potential (especially when cooled after cooking), they may help regulate blood sugar and enhance satiety.
• Bullet Points:
  • Rich in vitamin C, calcium, vitamin B6, and folate.
  • Contains antioxidants like carotenoids for cellular health.
  • Low-calorie option (around 110 calories per medium potato) with no fat or cholesterol.