Aardappel Miranda Den Hartigh Gesneden Knol
Early yellow flesh variety
Long oval tubers
Suitable for early processing to French fries
PCN resistance (Ro1)
Wart resistance (f1)

Potato variety Miranda

Miranda is an early French fries and table variety with an early tuber setting for processing from land or from storage. This yellow flesh and skin variety has a mealy cooking type (B/C), a good taste and has no discoloration after cooking. The tubers are long-oval. Miranda is resistant to wart 1 and has good consumption properties.

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The planting distance for size 28/35 is 25 to 27 centimeters. For size 35/50 this is 32 to 34 centimeters. We also recommend this planting distance for 50/60 cut seed potatoes. Always count the tubers and a closer planting distance for heavier soils is adviced.

Do not grow Miranda on soils with free-living nematodes and avoid soils with scab problems. When in doubt, use granulate to control nematodes. For best results, plant Miranda in the white sprouts stage. We recommend weed control before emergence. Plant the tubers slightly below ground level. Excessive use of fertilizer can cause too low dry matter content for the French fries industry.

At 80% emergence you start spraying against Phytophthora. Application of magnesium and manganese early in the season has a positive effect on the tubers of Miranda. This French fries and table variety is susceptible to Alternaria, so start preventive treatment. Haulm killing is important in Miranda to prevent a decrease in dry matter content, even if the leaves are already largely dead.

Wait until the skin has matured before harvesting. Be careful with mother tubers and avoid damage during harvesting. After harvest, provide good ventilation during storage, until the potatoes are dry. During long-term storage, ventilate Miranda regularly and cool it slowly down to 6-7°C. Warm up gradually before transport up to 12-15°C.



Skin colour Yellow
Flesh colour Yellow
Tuber shape Oval to long oval
Tuber shape uniformity 7
% 50+ 76%
Tuber per plant 13
Eye depth 8
Maturity 7,5
Dormancy 7
Storability 5
Bruising index (0-50) 8
Mechanical damage 7
Hollow hearts 9

Yield – Quality


Relative yield 90
Dry matter content (UWW) 21,2% (390)
Cooking type BC
After cooking discoloration 8
Frying colour after harvest 7
Frying colour after storage 7



Foliage blight 2,1
Tuber blight 9
Common scab 5,6
Powdery scab 4
Globodera Ro 1 (A) 9
Wart disease f1 (D1) 10
Spraing (TRV) 6,3
Virus Y 7
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