Lilly POTATO

Lilly potatoes are a specialty variety recognized for their unique appearance and culinary versatility, making them a favorite among gardeners and chefs.
They belong to the Solanum tuberosum species, a starchy tuberous crop from the nightshade family, cultivated for their edible underground tubers.
This variety is appreciated for its appealing taste and texture, often used in dishes that highlight its distinct qualities.
Bullet Points:
- Specialty potato variety with culinary appeal.
- Part of the Solanum tuberosum species in the nightshade family.
- Known for unique taste and texture suited to various cooking methods.

Lilly potatoes, like the Lily Rose variety, trace their origins to the Netherlands, where they were developed by Dutch breeders such as Van Rijn to enhance potato diversity.
The potato itself was first domesticated in the Andes of South America around 7,000–10,000 years ago, with its journey to Europe beginning in the 16th century via Spanish explorers.
While the broader history of potatoes spans millennia, Lilly potatoes represent a modern innovation, introduced as a crossbreed to meet contemporary tastes and growing needs.
Bullet Points:
- Developed in the Netherlands by breeders like Van Rijn.
- Rooted in the ancient domestication of potatoes in the Andes (7,000–10,000 years ago).
- A modern cultivar reflecting centuries of selective breeding.

Lilly potatoes are small to medium in size, typically measuring 8–9 cm in length and 6–7 cm in diameter, with an oval to oblong shape and blunt ends.
They feature a semi-thin, firm skin with a red-brown hue, often displaying russet patches and dark spots, while the flesh inside is dense and marbled with red, purple, and ivory tones.
When raw, the flesh is hard and slippery, but it transforms into a waxy, tender consistency when cooked, offering a distinct culinary texture.
Bullet Points:
- Size: 8–9 cm long, 6–7 cm wide; oval-oblong shape.
- Skin: Red-brown with russet patches; flesh: Marbled red, purple, and ivory.
- Texture: Hard and slippery raw, waxy and tender when cooked.

Lilly potatoes are prized for their mild, subtly earthy, sweet, and nutty flavor, with occasional faint bitterness depending on growing conditions.
They are a waxy variety, meaning they hold their shape well when cooked, making them ideal for boiling, roasting, or pan-frying rather than mashing.
The variety is cultivated on a small scale commercially and by home gardeners, valued for its aesthetic appeal and cooking versatility.
Bullet Points:
- Flavor: Mild, earthy, sweet, and nutty, with possible faint bitterness.
- Type: Waxy, holds shape well in cooking.
- Cultivation: Small-scale commercial and home garden use.

Lilly potatoes, like other red-skinned varieties, provide essential nutrients such as potassium, which helps regulate fluid balance and blood pressure, and vitamin C, which boosts immunity.
Their pigmented flesh contains anthocyanins, antioxidants that may reduce inflammation and protect against chronic diseases like heart disease or cancer.
With dietary fiber in the skin, they support digestive health and offer carbohydrates for energy, making them a nutritious addition to a balanced diet when prepared healthily.
Bullet Points:
- Rich in potassium (fluid balance) and vitamin C (immune support).
- Contains anthocyanins (antioxidants) in pigmented flesh.
- Provides fiber (digestive health) and carbs (energy source).

We are a Lilly Potato supplier