Pentland Dell Seed Potatoes – Bred Outside Edinburgh in 1961
Pentland Dell came out of the Pentland field station south of Edinburgh, the second variety the station released, and it has been in commercial production ever since — processors still grow it in quantity, which says something about how consistent it is. The tubers are large and oval with white skin and creamy white flesh, firm and on the dry side. It crops heavily and evenly, and the floury texture suits every hot use a potato is put to.
Key Features:
- Scottish Bred: Developed at the Pentland field station near Edinburgh, introduced in 1961.
- Large Oval Tubers: White skin over creamy white flesh, firm and fairly dry.
- Floury Texture: Mashes smooth and bakes light.
- Heavy, Even Crop: Grown commercially at scale for its consistency.
Planting and Growing:
- Planting Time: Plant between April and May when the soil temperature reaches 8°C.
- Sowing Depth: Plant 15cm deep, with 40cm between tubers and 75cm between rows.
- Growing Tips: Earth up well as the haulm grows. Give it room — the tubers run large.
Harvesting:
- Harvest Time: Lift from September through October, around 18-20 weeks after planting.
Culinary Uses:
- Mash: Dry, floury flesh that mashes smooth without going gluey.
- Baking: Large tubers with a light interior.
- Chips: Fries well thanks to the low moisture content.
Why Choose Pentland Dell Seed Potatoes?
Pentland Dell is a workhorse maincrop with a local pedigree: bred a few miles from us, grown across the country for sixty years, and still the variety processors reach for when they want a dependable floury potato in quantity.
