The Foxite Potato, a heritage variety of Solanum tuberosum, is better known as the White Kidney Potato. It was a staple in the mid-Atlantic region for decades. Its journey from a colonial-era favorite to a near-forgotten heirloom reflects shifts in farming practices and consumer preferences.
Historical Origin and Agricultural Context
The Foxite Potato originated in 18th-century England, known simply as the Kidney Potato due to its long, curved shape. It was one of the earliest varieties brought to the American colonies and quickly gained popularity. American horticulturists in the early 19th century distinguished their improved strain by giving it the political moniker, Foxite Potato.
This name was adopted primarily in Pennsylvania, New Jersey, Maryland, and Virginia by growers who were supporters of the English Whig statesman Charles James Fox. From the 1820s through the 1850s, the Foxite was a dominant force, widely sold and cultivated across the United States. It was part of an elite trio of market potatoes that sustained regional diets before the age of industrial farming.
The variety’s prominence began to fade following the American Civil War, when it was supplanted by new, hyper-productive cultivars. Breeders focused on creating floury, high-yield varieties that were easier to grow and transport on a massive scale. The Foxite, with its more modest yield and specific growing requirements, could not compete in the new agricultural economy and effectively disappeared from mainstream American cultivation by the 1860s.
Sensory Profile and Culinary Applications
The Foxite Potato, characterized by its kidney shape, possesses cream-white flesh and thin, pale skin. Its texture, described by 19th-century writers as “farinaceous,” indicates a desirable floury quality where starch granules separate easily when cooked. This characteristic made it a highly prized mashing potato, yielding a light, fluffy, and smooth consistency.
The flavor profile is often noted for a rich, buttery taste that distinguishes it from many bland, modern white varieties. When harvested early, its flesh is slightly waxy, allowing it to hold its shape well for boiling or salads. However, when left to fully mature, its dry matter content increases, making it an excellent candidate for roasting or mashing, where its flavor intensifies.
From a nutritional standpoint, the Foxite’s modern descendant, the International Kidney Potato, provides insight into its value. A medium-sized white potato is a good source of Vitamin C, comparable to some citrus fruits. It is also rich in Potassium, containing more than a banana, which aids in nerve signaling and muscle function. Potatoes also contain resistant starch, a fiber that benefits gut health and helps moderate blood sugar levels.
Role in Heritage Food Movements
Though largely extinct in the United States, the Foxite survives in Great Britain as the ‘International Kidney Potato.’ This heirloom speaks to the importance of genetic diversity. It is most famously grown on the island of Jersey, marketed as the Jersey Royal, one of the world’s most recognizable new potatoes. The preservation of such varieties is a focus of heritage food movements seeking to safeguard the genetic reservoir of cultivated crops.
Maintaining older varieties ensures that traits like unique flavor, specific textures, and regional adaptation are not lost to industrial efficiency. The International Kidney is actively sold by specialized seed merchants and grown by small-scale farmers who value its culinary distinction and history. These efforts prevent the complete loss of a genetic line needed to breed disease resistance or climate resilience into modern commercial potatoes.
The Foxite’s legacy is sustained by niche markets, including farm-to-table restaurants and consumers willing to pay a premium for provenance and flavor. Its place in the modern food system is not as a high-yield staple but as a specialized, high-quality product. This focus on unique quality over mass quantity ensures that the buttery, floury characteristics cherished by 19th-century farmers remain available for future generations.