Sometimes a trendy vegetable comes along that everyone is talking about but often when you try it you are left a little bemused as to what all the fuss is about. This is not the case with Mayan Gold potatoes. These potatoes are a recent introduction bred from the Peruvian Phureja potatoes.
Mayan Gold have a golden, tasty flesh which makes the crunchiest and delicious chips and roasting potatoes I’ve ever tried. My only slight complaint about them is that the tubers, when grown here are a bit on the small side for roasties.
These are an early main crop potato, planted in April, harvested August to October and will store for several months.
As a main crop they don’t need chitting but I’ve never had much success in not persuading potatoes to chit so when your seed potatoes arrive, remove them from the packaging and lay eye side up in egg boxes or on paper in a light, cool but frost free place.
In April dig a narrow trench about 10cm deep. To improve yield you can line with compost. Space the seed potatoes 40cm apart in rows 30cm apart. Cover the potatoes with the soil from the trench. When the halms appear above the surface you will need to cover them with earth if there is sign of a frost coming. When they are about 20cm high you will want to draw soil about 15cm up the stems in to a flat topped ridge. This will reduce the likelihood of getting green potatoes due to light exposure as these are toxic.
In the kitchen
Great flavour. Floury potato designed for roasting or chips which will be golden and amazingly crunchy. If you want to precook before roasting it is better to steam rather boil as they do disintegrate quickly. You could mash them but again steam, rather than boil.
Yields and plant health
These do not generate a massive yield. Tuber size can be a bit erratic, most will be a duck egg sized.
Plants did die back fairly quickly but no sign of blight this year. Tubers have stored well for several months.
I will be growing more next year!