Carolus POTATO

Quick Overview

Carolus potatoes are an early maincrop, multipurpose ware variety known for their versatility in culinary applications. They were developed by Agrico Research BV in the Netherlands and introduced in 2012 as part of the “Next Generation” varieties. This potato stands out for its attractive appearance and strong resistance to late blight, making it a favorite among organic and conventional growers alike.

• Early maincrop variety, harvested around mid-August if planted in late April.
• Suitable for organic farming, fries industry, table market, and overseas export.
• Part of Agrico’s innovative “Next Generation” lineup, emphasizing sustainability.

Origin & History

The Carolus potato traces its roots to a crossbreeding effort that began in 1997, combining a wild South American potato variety with European cultivars. This wild ancestor, known for its natural resistance to Phytophthora (late blight), was back-crossed multiple times with existing breeds, culminating in a final cross with the Agria variety. Developed in the Netherlands by Agrico Research BV, it was officially introduced in 2012 after years of refinement for both resistance and desirable traits.

• Originated from a 1997 cross with a Phytophthora-resistant South American wild potato.
• Finalized through a cross with Agria, a variety prized for its positive attributes.
• Introduced in 2012 by Agrico Research BV in the Netherlands.

Specifications

Carolus potatoes are characterized by their oval-shaped tubers, featuring white skin with distinctive red splashes around the eyes. They require well-drained, loamy soil with a pH of 6.0–7.0 and benefit from consistent moisture and hilling during growth. As a maincrop variety, they mature in 125–140 days, typically planted 15 inches apart in rows spaced 28 inches wide.

• Oval tubers with white skin and red-eye markings.
• Planting depth of 4–6 inches, spaced 15 inches apart in 28-inch rows.
• Matures in 125–140 days, ideal for late April planting.

Key Characteristics

Carolus potatoes are prized for their high dry matter content, resulting in a slightly floury texture ideal for baking, mashing, and roasting. They exhibit exceptional resistance to late blight in both foliage and tubers, reducing the need for chemical inputs. Their light yellow flesh and excellent flavor make them a versatile choice for dishes like chunky chips, potato skins, and bubble and squeak.

• High dry matter content, yielding a floury texture when cooked.
• Strong dual resistance to late blight (Phytophthora infestans).
• Light yellow flesh with a uniform shape and great taste.

Health Benefits

Carolus potatoes provide a good source of vitamin C, potassium, and dietary fiber, supporting overall nutrition when prepared with the skin on. Their resistant starch content, especially when cooled after cooking, may improve gut health and blood sugar control. As a naturally fat-free, cholesterol-free, and sodium-free food, they contribute to a balanced diet and may help reduce the risk of high blood pressure and stroke.

• Rich in vitamin C, potassium, and fiber for immune, heart, and digestive health.
• Contains resistant starch, aiding gut health and blood sugar regulation.
• Fat-free, cholesterol-free, and sodium-free, promoting cardiovascular wellness.