Aardappel Prada Den Hartigh Gesneden Knol
Very early yellow flesh variety
Smooth and bright yellow skin
Suitable for home fries production
Good resistance to Virus Y
PCN (Ro1) and Wart (f1) resistance

Potato variety Prada

Prada is a very early table variety with a light yellow flesh and yellow skin colour. The variety is also suitable for the early growing areas. The oval long tubers have a smooth, attractive and clear skin. Prada is resistant to nematode Ro1 and wart F1 and is suitable for making home fries.

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The planting distance for Prada size 28/35 is 23 to 25 centimeters. For size 35/50 this is 28 to 30 centimeters. We also recommend this planting distance for 50/60 cut seed potatoes. Always count the tubers and keep a closer planting distance in heavier soils.

Avoid soils with scab problems and free-living nematodes. When in doubt, use granulate for nematode control. Do not use K-chloride as a source of potassium in the spring and planting in the white sprouts stage gives the best results. Prada is sensitive to Metribuzin. Only use this immediately after building ridges and not shortly before emergence.

Application of magnesium and manganese fertilizers early in the season has a positive effect on Prada. At 80% emergence, we recommend spraying against Phytophthora. The second N fertilizer application is adviced around tuberization. Start in time with preventive spraying against alternaria. Prada does not cause any problems with haulm killing.

Avoid damage during harvesting and be careful with mother tubers. Wait until the skin has matured before harvesting. Prada is susceptible to Fusarium and silver scurf. After harvest, provide good ventilation during storage until the potatoes are dry. Warm up gradually before transport.



Skin colour Light yellow
Flesh colour Yellow
Tuber shape Oval to long oval
Tuber shape uniformity 7
% 35/65 79%
Tuber per plant 9
Eye depth 8
Maturity 8,4
Dormancy 8
Storability 6
Bruising index (0-50) 3
Mechanical damage 7
Hollow hearts 9

Yield – Quality


Relative yield 89
Dry matter content (UWW) 18,1% (328)
Cooking type AB
After cooking discoloration 7
Frying colour after harvest 6
Frying colour after storage 3



Foliage blight 3,1
Tuber blight 6
Common scab 6,5
Powdery scab 6
Globodera Ro 1 (A) 8
Wart disease f1 (D1) 10
Spraing (TRV) 4,1
Virus Y 9
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