|Origin||United States, 2003|
The 'Adirondack' varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Unlike many blue potatoes, it does not turn grey after boiling. 'Adirondack Blue' was bred from N40-1 ('Chieftain' x 'Black Russian') x NY96 and is not under plant variety protection.
'Adirondack Blue' has large and spreading foliage. The stems and leaves are green with a bluish tint. The flowers are white. Tuber set is moderate and the tubers are round to oblong in shape and slightly flattened, with intermediate to shallow eyes. The skin and flesh are purple and the skin may be slightly netted. Tuber dormancy is short. The tubers can be used for chips, but cannot be chipped from cold storage. Unlike most potato varieties developed at Cornell over the past few decades, it is susceptible to golden nematode (Ro1). It is also susceptible to common scab, silver scurf, late blight, pink rot, leafhoppers, common potato viruses, Colorado potato beetle, Fusarium, and seed piece decay.
- "Cornell develops potatoes with a patriotic twist". Cornell University. Archived from the original on July 15, 2010. Retrieved 2010-07-28.
- Cornell University 'Adirondack Blue' Potatoes Archived June 3, 2008, at the Wayback Machine
- "Penn State Taps Into School Pride With Blue and White Potato Chips". vegetablegrowersnews.com. Great American Media Services. 7 Apr 2007. Archived from the original on 2011-11-05. Retrieved 2015-09-30.
- Harrison, Christy, "Heirlooms-to-Be", Gourmet Magazine, 2/21/2008
- Canadian Food Inspection Agency, Adirondack Blue
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