Rodriga

Rodriga potato is a medium-early table variety with a vegetation period of 70 to 85 days. Plants of this variety reach a height of 75-80 centimeters and consist of three to five stems with large leaves covered with fine wrinkles. Rodriga is distinguished by its attractive appearance: tubers have a round-oval shape, are evenly shaped, with smooth, dense skin of red or pink color and a weight of 70 to 150 grams. The flesh is light yellow or cream-colored, firm, and becomes brighter when heated, indicating a high content of beneficial carotenoids.

This variety is renowned for its high yield — up to 12 large tubers can be harvested from one plant. Rodriga has excellent taste qualities and belongs to the culinary type AV, making it versatile for various cooking methods. It is excellent for boiling, frying, making puree, salads, and soups, and also retains its properties well during canning.

One of the key advantages of this variety is its resistance to several common potato diseases, including late blight, scab, rust, and leaf curl. Rodriga tolerates mechanical harvesting and transportation well and also exhibits excellent storage quality, maintaining its appearance and taste during storage. To achieve maximum yield, regular watering is recommended, as the variety prefers moist conditions.