Granada potato is a medium-ripening table variety developed by the German company Solana GmbH & Co. KG in 2014. The vegetation period ranges from 70 to 100 days, during which evenly shaped, oval-shaped tubers weighing up to 250 grams form. The tuber skin has a yellowish hue with a smooth surface and barely noticeable eyes, while the flesh is light yellow with a tender flavor and aroma. This variety is distinguished by high yield and attractive appearance, making it popular among gardeners and farmers.
Granada is versatile in culinary use: tubers are suitable for boiling, frying, making purée and salads, especially excelling when prepared for barbecuing. The flesh is moderately firm, does not break down easily, and retains its color during thermal processing. Thanks to its high heat tolerance and drought resistance, the variety thrives on various soil types, including regions with hot and dry climates.
One of the key advantages of this variety is its high resistance to a wide range of diseases and pests, such as potato blight, late blight, phytophthora, rizoctonia, golden potato cyst nematode, striped mosaic, and leaf curl virus. Additionally, Granada has excellent storage capacity — up to 94% — with low sprouting tendency, ensuring long-term storage without loss of quality or appearance.
