Potato Vivaldi AGM (Second Early Seed Potato) AGM

The Vivaldi potato is easy to cook and has a light, creamy texture. Vivaldi potatoes are best for boiling, mashing, baking, salads, roasting, and chipping due to their versatile texture that holds shape when boiled yet becomes creamy for mash. It pairs well with chicken and fish. They have pale yellow skin and flesh and don’t need much butter to taste good when baked.

Vivaldi seed potatoes are best planted in March to early April in sunny spots with good, rich soil. First, let them sprout (chit) in a cool, light place for 4-6 weeks until shoots are 3cm long. We recommend you dig trenches 10cm deep with rows 45cm apart, and plant the potatoes 30cm apart, shoots up, before covering with soil and watering.

When the green leaves and stems start to turn yellow and die back, usually about 10-13 weeks after planting, it’s time to harvest. Carefully dig around the base of the plant with a fork or spade to lift your Vivaldi potatoes without damaging them. Let the potatoes dry for a few hours in a cool, shaded place before storing. Handle them gently to avoid bruises, and store them in a dark, cool, and dry place in paper or mesh bags to keep them fresh longer.