Aardappel Amanda Den Hartigh Gesneden Knol
Medium early variety
Cooking type C
PCN resistance (Ro1,4 and Pa2,3)
Wart resistence (f1 and f6)
Suitable for French fries, crisps and dried products

Potato variety Amanda

Amanda is a mid-early industrial variety with yellow flesh and light yellow skin with good consumption characteristics. The potato variety is suitable for crisps, French fries and flakes. Amanda is resistant to potato cyst nematodes (PCN) A (9), D (8) and E (9) and wart, has a flowery cooking type (C) and an excellent taste.

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The planting distance in size 28/35 is 26 to 28 centimeter. In size 35/50 a planting distance of 33 tot 35 centimeter is advised. This planting distance is also advised for 50/60 cut. Do always count the tubers in 100 kg and be aware that heavy soils require narrower planting distance.

Plant Amanda in the white sprouts stage at usual depth for best results. The industrial variety is susceptible to spraing (Tabacco Rattle Virus) and slightly susceptible to Metribuzin, use max 250 grams before emergence. Do not use K-chloride as a source of potassium in the spring.

At 80% emergence, start spraying against late blight. You apply a second nitrogen gift when the plant starts to set tubers. Start spraying against Alternaria in time. The third nitrogen application is around the flowering period. It is also important to start spraying against tuber blight at an early stage.

After haulm killing, allow tuber skin to mature in the field before harvesting. Amanda is slightly susceptible to bruising. After harvesting, ensure good ventilation during storage until the potatoes are dry. During long-term storage, ventilate regularly and cool gradually down to 6-7°C. Before transport gradually warming up to 15°C.



Skin colour Yellow
Flesh colour Light yellow
Tuber shape Round oval to oval
Tuber shape uniformity 7
% 50+ 69%
Tubers per plant 16
Eye depth 7
Maturity 6,2
Dormancy 7
Storability 5
Bruising index (0-50) 20
Mechanical damage 8
Hollow hearts 7

Yield – Quality


Relative yield 101
Dry matter content (UWW) 23,5% (436)
Cooking type C
After cooking discoloration 7
Frying colour after harvest 8
Frying colour after storage 7



Foliage blight 3,3
Tuber blight 8
Common scab 6,3
Powdery scab 4
Globodera Ro 1 (A) 9
Globodera Pa 2 (D) 8
Globodera Pa 3 (E) 9
Wart disease f1 (D1) 10
Wart disease f6 (O1) 10
Spraing (TRV) 3,3
Potato virus Y 4
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