Grow Picasso Potatoes: A Resilient, Tasty, and Productive Variety

Picasso potatoes have a unique charm, not just for their vibrant appearance but also for their exceptional qualities in the kitchen and garden. This article dives into everything you need to know about growing Picasso potatoes, from their growth habits to their unique plant characteristics. Whether you’re a home gardener or a commercial grower, these insights will help you get the best yield from this late-maturing potato variety.

Picasso Potato Characteristics

1. Maturity and Growth Stage

• Maturity: Picasso potatoes are generally classified as late-maturing, taking a longer growing period to reach full size. Depending on conditions, they may also fall into an intermediate-to-late maturity range.
• Growth Habit: The Picasso potato plant has an erect to semi-erect growth habit. This means it grows upright and doesn’t typically spread too much, making it manageable in both small and large garden spaces.

2. Foliage Cover and Flowering

• Foliage Cover: The Picasso variety boasts a good to dense foliage cover, helping to protect the tubers from sun exposure and soil temperature fluctuations. This dense foliage can contribute to a more productive yield by shielding the potatoes from potential environmental stresses.
• Flower Color: When Picasso potatoes flower, they produce white blossoms, adding a lovely visual element to your garden.
• Flower Frequency: Interestingly, Picasso potatoes have a very rare flowering frequency and often do not produce flowers at all. When flowers do appear, they’re typically sparse.
• Berries: For gardeners interested in seed saving, it’s important to note that Picasso potatoes do not produce berries, a common characteristic among many potato varieties.

3. Sprout Color

• Picasso potatoes’ light sprout color is a delicate pink. This distinctive color can help identify the tubers during early growth stages and is a unique characteristic of the variety.

Growing Picasso Potatoes: Key Tips for a Bountiful Harvest

To get the best from Picasso potatoes, keep the following growing tips in mind:

1. Soil Preparation: Picasso potatoes thrive in rich, well-draining soil. Adding organic compost or well-rotted manure before planting can significantly improve soil fertility and structure.
2. Planting Time: As a late-maturing variety, Picasso potatoes should ideally be planted in early to mid-spring, allowing them ample time to mature before the first frost. Depending on your climate, you may need to adjust the planting period to give them a full growing season.
3. Watering Requirements: Given their dense foliage, Picasso potatoes benefit from regular watering, especially during dry spells. Be mindful not to overwater, as potatoes are susceptible to rot in overly wet soil. Aim for consistent moisture but avoid soggy soil.
4. Weeding and Mulching: Regular weeding is essential for healthy growth. Applying mulch around the base of the plants can help retain soil moisture and reduce weed growth. Mulch also helps maintain soil temperature, providing a more stable environment for tuber development.
5. Harvesting: Picasso potatoes are late-maturing potatoes, typically ready for harvest in late summer to early autumn. When the foliage starts to die back, it’s usually a sign that the potatoes are ready for harvesting.

Key Tuber Characteristics of Picasso Potatoes

Picasso potatoes are well-regarded not only for their growth and resilience but also for their unique tuber characteristics. These potatoes are a delight for both home cooks and gardeners who appreciate beautiful, distinctive-looking potatoes with excellent culinary qualities. Below, we’ll explore the tuber characteristics of Picasso potatoes, covering everything from skin and flesh color to texture and shape.

1. Tuber Skin Color

• Part Red: Picasso potatoes have a distinctive skin that is partially red, creating a beautiful contrast on each tuber. This feature gives the Picasso potato an eye-catching look that sets it apart from many common potato varieties.

2. Tuber Eye Color and Depth

• Eye Color: The eyes of Picasso potatoes have a red hue, complementing the red tones of the skin.
• Eye Depth: The eyes are shallow to medium in depth, making them easy to peel. This shallow eye depth can be a helpful characteristic for both home cooks and chefs, as less flesh is lost during peeling.

3. Tuber Flesh Color

• Primary Flesh Color: The flesh of Picasso potatoes ranges from a light yellow to a yellow shade. This creamy yellow color is often associated with a rich, buttery flavor, making them ideal for a variety of culinary uses.

4. Tuber Shape

• Oval Shape: Picasso potatoes are oval-shaped, a versatile form that suits many cooking methods, from roasting to slicing for casseroles. Oval potatoes also tend to have a consistent cook time, making them easier to use in recipes.

5. Tuber Skin Texture

• Intermediate to Smooth Texture: The skin texture of Picasso potatoes is typically intermediate to smooth. This makes them easier to wash and prepare, and the smoother skin contributes to a more delicate mouthfeel when cooked. Additionally, the intermediate texture helps provide some natural protection during growth without being overly thick.

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Key Tubering Characteristics of Picasso Potatoes

Picasso potatoes are known for their robust growth and excellent tuber characteristics, making them a favorite among both commercial growers and home gardeners. With a very high yield potential and large tuber size, Picasso potatoes are not only attractive but also productive. Below, we’ll cover the essential tubering characteristics that make this variety a top choice, from yield to dormancy period.

1. Yield Potential

• Very High: Picasso potatoes have an impressive yield potential, which makes them highly desirable for both small-scale and large-scale cultivation. With proper care, you can expect a bountiful harvest from this variety, making it a rewarding choice for gardeners looking to maximize productivity.

2. Tuber Size

• Large to Very Large: One of the standout features of Picasso potatoes is their tuber size, which ranges from large to very large. This size range makes them particularly versatile for cooking, as larger potatoes are ideal for slicing, mashing, and baking.

3. Tuber Shape Uniformity

• Variable to Medium Uniformity: Picasso potatoes exhibit a variable to medium uniformity in tuber shape. While many of the potatoes will be consistently shaped, some may vary slightly in form. This characteristic can add a unique, rustic appeal to the harvest, and is unlikely to affect their cooking quality or use.

4. Resistance to External Damage

• Moderate Resistance: Picasso potatoes have a moderate resistance to external damage. This means that while they can handle some bumps and scrapes during harvesting and handling, they still require gentle care to prevent excessive skin damage, especially for storage purposes.

5. Resistance to Internal Bruising

• Medium to Very High Resistance: Picasso potatoes have a high resistance to internal bruising, which is a major advantage for storage and transport. This high bruising resistance helps ensure that the potatoes maintain their quality over time, even if they’re stored or transported over long distances.

6. Dormancy Period

• Medium Dormancy: Picasso potatoes have a medium dormancy period, which means they will start sprouting after several months of storage. For gardeners and growers, this dormancy period provides a decent shelf life, allowing for flexibility in consumption or selling.

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Key Utilization Characteristics of Picasso Potatoes

Picasso potatoes are well-loved not only for their attractive appearance and high yield but also for their versatility in the kitchen. These potatoes offer a variety of uses thanks to their firm, multi-purpose texture and minimal after-cooking discoloration. From boiling to making French fries, Picasso potatoes hold up well in several culinary applications. Here’s a closer look at their utilization characteristics and how they perform across different cooking methods.

1. Cooking Type and Texture

• Fairly Firm to Firm: Picasso potatoes are classified as a multi-purpose type, with a cooking texture that ranges from fairly firm to firm. This makes them suitable for a range of uses, from salads to main dishes, where a firm texture is desirable. Their structure holds well in cooking, providing a pleasant bite.

2. After-Cooking Blackening

• Trace to Little (None to Trace): Picasso potatoes exhibit very little to no after-cooking blackening, meaning they retain their color even after being cooked. This is a great feature for presentation-focused dishes, as there’s minimal discoloration, even if prepared ahead of time.

3. Crisp and French Fry Suitability

• Crisp Suitability: Picasso potatoes have a very poor suitability for crisps. Their low starch content and texture do not lend well to the crisp-making process, where high starch content is preferred for that perfect crunch.
• French Fry Suitability: However, they have a moderate to good suitability for French fries. While they may not yield the crispiest fries, their firm texture and moderate fry color make them suitable for French fry preparation, especially if you enjoy a softer interior.

4. Frying Color

• Dark: When fried, Picasso potatoes can produce a dark color. This makes them ideal for dishes where a deep, golden tone is desired, though they may need careful monitoring to avoid over-browning.

5. Dry Matter and Starch Content

• Dry Matter Content: Picasso potatoes have a low to medium dry matter content, meaning they retain some moisture. This low dry matter content adds to their versatility, making them perfect for boiling, roasting, and mashing.
• Starch Content: With very low to low starch content, Picasso potatoes have a slightly waxy texture. This gives them a creamy consistency, which works well for salads, mashing, and boiling, though it may result in softer French fries compared to high-starch varieties.

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Best Cooking Methods for Picasso Potatoes

Thanks to their multi-purpose texture and low starch content, Picasso potatoes are ideal for a variety of cooking methods. Here’s how they perform with different culinary applications:

1. Mashing

• Texture: Picasso potatoes produce a creamy, slightly firm mash, thanks to their low starch content and medium dry matter. They mash easily into a smooth consistency without becoming overly fluffy, making them perfect for a rich, buttery mash that’s versatile for many dishes.

2. Boiling

• Firmness: Their fairly firm texture means Picasso potatoes hold their shape well when boiled. They are ideal for potato salads, soups, or any dish where you need tender but intact potato pieces. Their minimal after-cooking blackening ensures that the potatoes look appealing even after boiling.

3. Roasting

• Golden Brown Finish: Picasso potatoes roast well due to their firm texture, providing a golden-brown finish on the outside while remaining creamy on the inside. They develop a satisfying crust and maintain their shape, making them a great option for oven roasting.

4. Cooking in Stews and Casseroles

• Consistent Shape: With their multi-purpose texture, Picasso potatoes work excellently in stews, casseroles, and slow-cooked dishes. They hold up well under long cooking times, absorbing flavors while keeping their structure.

5. French Fries

• Moderate Quality: While Picasso potatoes are not the best for French fries, they can still make moderately good fries. The low to medium dry matter content gives them a slightly softer interior, which may be preferred by those who like less crunchy fries.

6. Crisps

• Not Recommended: Due to their very low suitability for crisps, Picasso potatoes are not ideal for making homemade chips or crisps. Their low starch content doesn’t yield the crisp, airy texture typically desired in crisps.

Fungal Disease Resistances of Picasso Potatoes

Picasso potatoes are not only known for their high yield and versatile culinary applications but also for their notable resistance to certain fungal diseases. Understanding the disease resistance profile of Picasso potatoes can help gardeners and farmers protect their crops, particularly against late blight and wart. Below, we’ll break down Picasso potatoes’ resistance to key fungal threats, highlighting where this variety excels and areas that may require extra care.

1. Late Blight Resistance

• On Foliage: Picasso potatoes show medium to high resistance to late blight on their foliage under typical growing conditions, making them somewhat resilient in the face of this common fungal threat. However, when tested under controlled conditions with artificial inoculum, their resistance can vary from low to medium, emphasizing that foliar blight can still be a risk in high-pressure environments.
• On Tubers: Picasso potatoes have a high resistance to late blight on their tubers, both in field tests with artificial inoculum and in laboratory settings. This strong tuber resistance is a valuable trait, as it protects the edible portion of the plant even if the foliage becomes infected, ultimately safeguarding the yield.

2. Wart (Synchytrium endobioticum)

• Field Immune: Picasso potatoes are field immune to wart disease, a serious and soil-borne fungal disease that can devastate potato crops. Field immunity means that this variety is highly resistant under field conditions, making it a secure choice for regions where wart may be present. This strong resistance adds an extra layer of protection for growers concerned about wart outbreaks in their soil.

3. Resistance to Gangrene (Phoma foveata)

• Low to Medium: Picasso potatoes have low to medium resistance to gangrene, a fungal disease caused by Phoma foveata that primarily affects stored potatoes, leading to dark lesions and decay in the tubers. This relatively lower resistance level means that careful handling and proper storage conditions (such as cool, dry, and well-ventilated storage) are essential to prevent gangrene in Picasso potatoes.

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Picasso Potatoes – Resistance to Bacterial Diseases

Picasso potatoes are known for their robust resistance to certain bacterial diseases, making them a resilient choice for gardeners and commercial growers. Their strong resistance to common scab and moderate protection against blacklegs offer added security in various growing environments. Understanding the bacterial disease resistance of Picasso potatoes can help you make informed decisions about crop care and disease prevention.

1. Resistance to Common Scab (Streptomyces scabies)

• High to Very High: Picasso potatoes exhibit high to very high resistance to common scab, a common bacterial disease that causes rough, cork-like lesions on potato skins. This strong resistance makes Picasso potatoes an excellent choice for growers concerned about scab, as it reduces the risk of surface blemishes that can affect appearance and marketability. This resistance is particularly beneficial in soils prone to scab, especially those with higher pH levels.

2. Resistance to Blackleg (Erwinia spp.)

Medium to High: Picasso potatoes show medium to high resistance to blackleg, a bacterial disease that can cause wilting and stem rot, particularly in damp and warm conditions. While this resistance level means Picasso potatoes are less likely to be severely affected by blackleg, maintaining well-drained soil and avoiding overwatering can further reduce the risk. Blackleg resistance is advantageous in minimizing yield losses and protecting plant health throughout the growing season.

Picasso Potatoes – Resistance to Viral Diseases

Picasso potatoes offer a strong resistance profile against several common potato viruses, which helps protect both yield and tuber quality. This variety’s resilience against viruses like Potato Virus Y (PVY) and Potato Virus A (PVA) is a great asset for growers who want to reduce the risks of viral infections in their crops. Here’s a closer look at the resistance levels Picasso potatoes have against key viral diseases.

1. Resistance to Potato Virus A (PVA)

• Medium to High: Picasso potatoes exhibit medium to high resistance to Potato Virus A. This level of resistance provides some protection but may still require vigilance, especially in regions where PVA is prevalent. PVA resistance helps ensure healthy foliage and tubers, minimizing the risk of stunted growth and reduced yield.

2. Resistance to Potato Virus X (PVX)

• Varied Resistance (Low to Very High): Picasso potatoes have a variable resistance to Potato Virus X (ranging from low to very high), depending on the specific conditions. This range indicates that, under some conditions, Picasso potatoes can fend off PVX effectively, but they may be susceptible in other environments. Close monitoring for PVX symptoms, such as mottling or leaf crinkling, can help identify any outbreaks early.

3. Resistance to Potato Virus Y (PVY)

• High to Very High: Picasso potatoes are well-defended against Potato Virus Y, with a high to very high resistance level. PVY is one of the most destructive potato viruses, known for causing significant yield losses. The high resistance in Picasso potatoes greatly reduces the likelihood of PVY infection, helping maintain both the health and productivity of the crop.

4. Resistance to Potato Virus YN (PVYN)

• Very High: Picasso potatoes have very high resistance to the PVYN strain of Potato Virus Y. This resistance is particularly valuable as PVYN is known to cause severe symptoms, including necrotic lesions and tuber defects. With very high resistance, Picasso potatoes can withstand this strain with minimal risk, making them an ideal choice for virus-prone regions.

5. Resistance to Potato Leaf Roll Virus (PLRV)

Low to Medium: Resistance to Potato Leaf Roll Virus in Picasso potatoes is low to medium, meaning the crop can be somewhat vulnerable to PLRV, which is typically spread by aphids. The virus can cause stunted growth and curled leaves, leading to decreased yield. In areas where PLRV is common, using aphid management practices, like planting trap crops or applying insecticidal soaps, can help protect Picasso potatoes from infection.

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Picasso Potatoes – Resistance to Pests

Picasso potatoes are resilient in the face of some common potato pests, particularly with strong resistance to specific nematode threats. This natural resistance to certain pests helps protect the crop from yield losses and damage, offering growers more peace of mind. Below is a closer look at Picasso potatoes’ pest resistance profile and tips for managing vulnerabilities.

1. Resistance to Globodera rostochiensis (Potato Cyst Nematode) Race 1

• High to Very High: Picasso potatoes exhibit high to very high resistance to Globodera rostochiensis race 1, a common potato cyst nematode. This level of resistance makes them well-suited for areas where this particular nematode strain is present. G. rostochiensis race 1 can cause stunted growth and reduced yields, so having strong resistance in Picasso potatoes helps safeguard the crop from these potential losses.

2. Resistance to Globodera pallida (Potato Cyst Nematode) Races 1 and 2

Very Low to Low: Picasso potatoes have very low to low resistance to Globodera pallida races 1 and 2, another type of potato cyst nematode that is commonly found in potato-growing regions. Due to this low resistance, Picasso potatoes are more susceptible to damage from G. pallida infestations, which can lead to reduced plant health and compromised yields. In areas with known infestations of G. pallida, growers may need to implement additional pest management strategies to protect their crops.

Conclusion

Picasso potatoes are a fantastic choice for gardeners and farmers alike, offering impressive yield potential, strong resistance to many diseases, and excellent versatility in the kitchen. With high resistance to certain pests and diseases like Globodera rostochiensis and Potato Virus Y, this variety requires minimal intervention for a successful harvest. Ideal for boiling, mashing, and roasting, Picasso potatoes deliver firm texture and a mild flavor. For anyone looking to grow a reliable, multi-purpose potato variety, Picasso is an excellent option.