The ‘Duke of York’ potato, Solanum tuberosum ‘Duke of York’, introduced in 1891, is a cherished heritage variety. It is a classic first early potato, valued for its excellent taste, versatility, and reliable yields.
Distinctive Characteristics of Duke of York Potatoes
The ‘Duke of York’ potato tubers are typically oval-shaped with pale yellow or cream-colored skin and light yellow flesh. While some sources mention a red-skinned sport known as ‘Red Duke of York’, the potato is characterized by its yellow skin and creamy flesh. When cooked, these potatoes are noted for their dry, mealy, and sometimes floury texture, particularly as they mature. The flavor profile is often described as rich and pronounced, offering a classic heritage potato taste. Smaller ‘Duke of York’ potatoes can exhibit a waxy texture, making them suitable for different culinary uses.
Ideal Culinary Applications
Its dry and mealy texture, especially once boiled, makes it ideal for dishes requiring a fluffy consistency, such as traditional British fare. This makes it well-suited for boiling and serving with butter, or for incorporation into potato salads where it maintains a firm yet tender quality. The ‘Duke of York’ also excels when chipped, holding its shape effectively to produce homemade fries. For roasting, it achieves a crispy exterior while retaining a fluffy interior.
Growing Duke of York Potatoes
Potatoes thrive in an open, sunny location that receives at least six to eight hours of direct sunlight daily. The soil should be rich, fertile, and well-drained, ideally a sandy loam, with a pH between 5.5 and 6.0 to minimize common scab. Incorporating ample organic matter, such as garden compost or well-rotted manure, the previous autumn or winter improves soil structure and fertility.
Planting ‘Duke of York’ seed potatoes occurs in late March. Chitting, the process of encouraging sprouts before planting, can give them a head start and potentially lead to earlier and larger yields. Seed potatoes should be planted about 12-15 cm deep, with sprouts facing upwards, spaced approximately 30 cm apart in rows that are 60 cm apart. Cover planted tubers with about 2.5-10 cm of soil initially, adding more as the plant grows.
Ongoing care involves consistent watering, particularly during tuber formation, to ensure even soil moisture and prevent deformities. Potatoes require about 25 mm of water per week, potentially more in sandy or dry conditions. Hilling, or earthing up, mounds soil around growing stems. This practice protects developing tubers from sunlight, which can turn them green and inedible, enhances yields, and helps control weeds. The first hilling should occur when plants are about 10-23 cm tall, with subsequent hilling as the plant grows, aiming for a final ridge height of 20-30 cm.
For pest and disease management, choosing certified disease-free seed potatoes is a preventative measure. Common potato issues include late blight, a fungal-like organism favored by cool, wet weather, and various viruses transmitted by pests like aphids. Practicing crop rotation, avoiding planting potatoes in the same spot for more than two years, helps prevent the buildup of soil-borne diseases. Ensuring good drainage, proper plant spacing, and avoiding overhead watering can also reduce the risk of fungal diseases. Slugs can be a problem, especially in heavy, wet soil, and earthing up can help protect the stems.
Harvesting and Storage
‘Duke of York’ potatoes are typically ready for harvest between June and July, approximately 10-12 weeks after planting. Indicators of maturity include the plant’s flowers opening and foliage beginning to yellow and die back. For immediate consumption as new potatoes, they can be harvested when about the size of a hen’s egg and the skin is still tender.
For longer storage, wait until foliage has completely died back and potato skins have “set,” meaning they are firm and do not easily rub off. Harvest carefully on a dry day, using a spading fork to gently lift tubers to avoid damage. Any potatoes with cuts or bruises should be set aside for immediate use, as they will not store well.
After harvesting, curing extends storage life. This involves allowing potatoes to dry and their skins to thicken and heal any minor abrasions. Spread potatoes in a single layer in a dark, well-ventilated area with moderate temperatures (around 7-21°C or 45-70°F) and high humidity (85-95%) for 7-14 days. After curing, store ‘Duke of York’ potatoes in a dark, cool, and dry location with good ventilation, ideally between 6-10°C (43-50°F). Perforated bags or bins are suitable, ensuring good air circulation and preventing light exposure, which can cause greening.