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This longtime New England favorite is named after the Kennebec River in Maine. It was bred in the 1940's for its high yields, disease resistance, and exceptional flavor. The uniform, large round potatoes have creamy white flesh and white to cream colored skin that's easy to peel and thin enough to be left intact. The mild, nutty earthy flavor with sweet undertones of this firm, slightly waxy potato and high starch content makes it ideal for baking or trying as French fries or hash browns.
When foliage turns yellow and dies back it's time to harvest. Carefully dig up the tubers using a garden fork or shovel. Allow potatoes to dry in cool dark place before cleaning and storing in cool dark space with good ventilation.
Full Sun
Height 24-36”
Plant in Mounds 12-36" Apart
85 Days Average to Maturity |
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