Juliette potatoes are a popular choice for home gardeners, known for their culinary attributes and reliable growth. This versatile and flavorful variety offers a consistent yield suitable for home consumption.
Distinctive Traits of Juliette Potatoes
Juliette potatoes feature smooth, golden-yellow skin and firm, creamy yellow flesh. The tubers are typically small to medium, with a long, oval shape. They offer a delicate, buttery flavor and a firm, waxy texture that retains its shape well during cooking.
This variety has a determinate growth habit, producing tubers in a concentrated layer near the seed potato. This simplifies cultivation, requiring less hilling than indeterminate varieties. Juliette potatoes also show good resistance to common diseases like common scab, netted scab, and golden eelworm.
Cultivating Juliette Potatoes
Site Selection and Soil Preparation
Juliette potatoes thrive in full sun, requiring at least six hours of direct sunlight daily, with eight to ten hours being optimal. The ideal soil is well-drained, loose, deep loam, rich in organic matter. Maintain a soil pH between 6.0 and 6.5, though they tolerate conditions down to 5.0.
Prepare the soil by incorporating compost or well-composted manure in the fall before planting. Avoid fresh manure, as it can encourage common scab. Proper soil preparation supports healthy root development and tuber formation.
Planting and Spacing
Plant Juliette potatoes two to four weeks before the last frost date, once soil temperature reaches 40-45°F (5-7°C). Larger seed potatoes can be cut into 1.5 to 2-ounce pieces, each with at least one to three “eyes.” Allow cut pieces to dry and form a callus for a few days before planting to prevent rot.
Plant seed potato pieces about 4 inches deep. Space individual plants 12 to 16 inches (30-40 cm) apart within rows, with rows 28 to 30 inches (70-75 cm) apart. For smaller “new” potatoes, space plants closer (around 9 inches); for larger tubers, use wider spacing (20 inches).
Watering and Fertilizing
Consistent moisture is important for Juliette potatoes, especially during tuber enlargement. Inadequate watering can lead to misshapen or hollow potatoes. Soak the soil thoroughly once or twice a week, aiming for about one inch of water. Sandy soils may need more frequent watering.
Juliette potatoes are heavy feeders. After initial compost or slow-release fertilizer, side-dress with a balanced fertilizer (e.g., organic 4-2-2 blend) about four weeks after planting. Repeat two weeks later to support tuber development. Avoid excessive nitrogen, which prioritizes foliage over tubers.
Pest and Disease Management
While Juliette potatoes resist common scab, netted scab, and golden eelworm, they can still be affected by other pests and diseases. Common pests include Colorado potato beetles, aphids, and wireworms. Diseases like late blight, early blight, blackleg, and Potato Virus Y can also impact crops.
To minimize risk, use certified disease-free seed potatoes. Implement a crop rotation, waiting four to five years before replanting potatoes in the same spot. Ensure good soil drainage and promptly remove diseased plants. Hilling plants protects developing tubers from light and soil pests.
Harvesting and Curing
New potatoes (immature tubers) can be harvested six to eight weeks after planting, often when plants begin to flower. Gently dig at the sides of the vines to access these tender potatoes without disturbing the main plant. For mature Juliette potatoes, harvest when plant foliage yellows and dies back. After tops turn brown, leave potatoes in the ground for two weeks to a month to toughen and thicken skins for better storage.
Two weeks before full harvest, stop irrigation to dry the soil and strengthen skins. Carefully dig tubers to avoid damage. Brush off excess soil; do not wash, as this removes a protective layer. Cure unwashed potatoes in a single layer in a cool, dark, well-ventilated area (e.g., garage) for two to fourteen days. This heals minor wounds and hardens skins for long-term storage.
Best Culinary Applications and Storage
Juliette potatoes are versatile in the kitchen. Their firm, waxy texture holds shape well, making them excellent for boiling, roasting, and steaming. They are particularly good for potato salads. Their delicate, buttery flavor complements various herbs and seasonings.
After curing, store Juliette potatoes in a dark, cool environment (43-50°F / 6-10°C) with good air circulation. Basements or unheated garages are often suitable. Avoid refrigeration, as cold temperatures convert starches to sugars, altering flavor and texture. Store in breathable containers like crates or burlap bags for airflow.
Do not store near onions, as gases can accelerate spoilage. Periodically check stored potatoes and remove any showing signs of spoilage.