The "Kennebec" is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance (it usually doesn't have large "holes" like many other potatoes), and attractive white fleshy insides. The skin is thin so it peels quickly (and is fine to use even unpeeled), and it's a nice oval potato so it is more attractive on the plate than some other irregularly-shaped ones. It is an easily-grown main crop potato, the plant has a high and dependable yield of large potatoes, it resists blight and other diseases well, and the potatoes winter very well for a long storage time. The "Kennebec" potato is making quite an imprint on the culinary world... potato-wise. The days of "just use any old potato" for French fries are gone, and finer restaurants are switching over to the Kennebec for a variety of reasons and for many kinds of dishes.
- Perennial in Zones 3 - 9
- Potatoes are easy to grow vegetables
- One of the easiest root crops to grow
- A small area can provide a nice yield of this tasty vegetable
- Early spring is the best time to plant them
- One of the bonuses of growing potatoes is that you can eat them at various stages of growth
- The young "new potatoes" are often harvested and cooked with peas and gravy, while most are allowed to reach maturity and are eaten or stored for use throughout the winter