The Pompadour potato is renowned for its exceptional taste, and in fact, it has a red label in Picardy. Tender and melting, it leaves a delicate flavor of fresh butter. Vigorous and productive, it produces numerous medium-sized tubers with firm flesh and slightly coppery yellow skin.
It is a semi-late variety that can be harvested between 130 and 150 days.

Storing potatoes before planting:

Open the potato net and spread them out on newspaper. Place everything in a dark place where the temperature is around 4-5°C. They will have time to germinate slowly and you can then store them for about 2 months.

Sprouting potatoes

To sprout your potatoes, lay them flat in a well-ventilated area at 10-15°C with light but not direct sunlight (a back kitchen, for example). They should sprout in 4 to 6 weeks. As soon as sprouts appear, plant them in warmed soil and protect the plants if frost is still a risk.

Culture Council

Plant in April/May at a depth of 15 cm, spaced 40/50 cm apart in the row, in rows 60/70 cm apart. Exposure: sunny. Soil: deep, fertile and well-loosened.

Earthing up is essential as the stems emerge, to maintain the plants, encourage the development of the tubers and prevent them from turning green. Start earthing up the plants as soon as they reach 25 cm. This involves burying the bottom of the stems by bringing the soil back towards the plant using a hoe. Repeat this operation during the first month of the plant's development. Hoe occasionally between the plants to aerate the soil and eliminate weeds.

Potato harvest

Harvest after approximately 120 days of cultivation from July to September. Wait until the leaves have wilted and harvest the tubers with a garden fork.

Storing potatoes

Store in a cool, dry place away from light.