Ikarus

The Ikarus potato variety belongs to the mid-early maturing types with a maturity period of about 55-56 days. The tubers have an elongated-oval shape, uniform, with surface eyes. The skin is smooth and yellow, and the flesh is also yellow. This variety contains approximately 16% starch, making it particularly suitable for processing into french fries. The variety is characterized by low susceptibility to black spot formation and resistance to leaf curl virus, which contributes to long-term storage of the harvest.