Roseval is a distinctive potato variety, originating in Brittany, France, in the mid-20th century. It resulted from a cross between the pink-skinned Rosa and yellow-skinned Vale varieties, giving it characteristic coloring. This potato offers a fine, sweet flavor profile that complements various meals.
Roseval Potato Characteristics
Roseval potatoes are easily identified by their striking appearance. They are typically small, uniform tubers with an elongated, oval form. The skin is thin, smooth, and a vibrant dark red, with shallow eyes. Beneath the colorful skin, the flesh is firm and yellow, sometimes displaying faint pink-red veins.
The texture of Roseval potatoes is firm and waxy, holding their shape exceptionally well during cooking. When cooked, these potatoes offer a sweet, nutty, and earthy taste. Their thin, edible skin adds color and nutrients to prepared dishes.
Growing Roseval Potatoes
Growing Roseval potatoes begins with proper planting. Plant seed potatoes in early spring, two to four weeks before the average last frost date, when soil temperature consistently reaches at least 45°F at night and 55°F during the day. For larger seed potatoes, cut them into chunks with at least one or two “eyes” and allow them to callus for a day or two before planting. Plant these pieces three to four inches deep and about 12 inches apart in rows, with rows spaced 30 to 36 inches apart.
Potatoes thrive in full sun, requiring at least six to eight hours of direct sunlight daily for vigorous growth and tuber production. The ideal soil is loose, loamy, and well-drained, allowing tubers to expand without becoming misshapen. A slightly acidic pH, between 5.8 and 6.5, is optimal, as this helps mitigate common scab issues. Incorporating compost or organic matter into the soil at planting provides essential nutrients and improves soil structure.
Consistent moisture is important throughout the growing season, especially when plants are flowering and tubers are forming. Potatoes need about one to two inches of water per week from rainfall or irrigation; deep, thorough watering once or twice a week is often sufficient. Avoid overly wet or dry conditions, as fluctuating moisture can lead to misshapen or knobby tubers. Fertilize by mixing a balanced fertilizer or compost into the soil at planting, and consider a side-dressing about four weeks later. As plants grow, “hilling” soil around the base protects developing tubers from sunlight, preventing greening and bitterness.
Pest and disease management involves several cultural practices. Crop rotation, avoiding planting potatoes in the same spot for at least two to five years, helps prevent soil-borne pathogens and pests. Use certified disease-free seed potatoes to avoid introducing diseases. Common issues like late blight and early blight can be managed by ensuring good air circulation and removing infected plant material. Monitoring for pests such as the Colorado potato beetle and peach potato aphid allows for timely intervention.
Harvesting and Storing Roseval Potatoes
Harvesting Roseval potatoes for optimal quality and storage occurs after the plant’s foliage has naturally died back for about two weeks. To check maturity, gently rub the skin of a test potato; if the skin remains firmly attached, it is ready for harvest. Dig carefully with a spading fork, positioning it far enough from the main plant to avoid bruising or cutting the tubers.
After harvesting, curing is a necessary step to prepare potatoes for long-term storage. This process allows the skin to toughen and helps heal any minor cuts or bruises, preventing rot. Cure newly harvested potatoes in a dark, well-ventilated space with moderate temperatures, ideally between 45-60°F, and high humidity (85-95%) for seven to ten days. Once cured, gently brush off excess soil, but avoid washing them, as moisture can encourage spoilage.
For long-term storage, Roseval potatoes should be kept in a cool, dark, and humid environment. Ideal storage temperatures range from 40-46°F. Temperatures below 38°F can cause sugar buildup, while higher temperatures can lead to sprouting or shriveling. Darkness is crucial to prevent greening, which indicates the presence of solanine, a toxic compound. Store potatoes in perforated plastic bags or well-ventilated containers to maintain humidity and ensure proper air circulation.
Culinary Uses of Roseval
Roseval potatoes are highly valued in the kitchen due to their firm, waxy texture and appealing flavor. Their ability to hold their shape during cooking makes them excellent for a variety of preparations, including boiling, steaming, and roasting. The thin, red skin also adds visual appeal to finished dishes, often eliminating the need for peeling.
These potatoes shine in dishes where their firm texture is an asset, such as potato salads, gratins, and roasted preparations. Their sweet, nutty, and earthy flavor complements a wide range of ingredients. Roseval potatoes can be roasted whole or halved with herbs like rosemary and thyme, creating a flavorful side dish. They also make a good accompaniment to raclette or can be used in traditional French dishes like tartiflette and gratin dauphinois.