The Charlotte potato plant (Solanum tuberosum) is a highly regarded variety, celebrated globally for its superior qualities as a salad potato. It is widely recognized for its firm, waxy texture, which makes it particularly desirable in the kitchen. This cultivar has established a strong reputation among growers and consumers alike due to its reliable yield and excellent culinary characteristics. The Charlotte variety has earned recognition such as the Royal Horticultural Society’s Award of Garden Merit for its dependable performance.
The Breeding History and Classification
The Charlotte potato is a modern cultivar developed in the Brittany region of France by breeder Roger Salaun. It was introduced to the market in 1981, resulting from a cross between the parent varieties Danae and Hansa.
Scientifically, Charlotte is classified as a ‘second early’ variety, meaning the tubers are typically ready for harvest around 12 to 15 weeks after planting. It is categorized as a waxy or firm-fleshed potato, a designation linked to its internal chemistry. Waxy potatoes contain a lower concentration of starch compared to floury types, resulting in cells that remain intact when heated and providing a dense, moist texture.
Distinctive Botanical Features
The most recognizable feature of the Charlotte plant is its smooth, elongated tuber, often described as a long-oval or fingerling shape. The skin is a clean, bright yellow, thin, and smooth. Beneath the skin, the flesh exhibits a pale or creamy yellow color and maintains its firm, dense structure due to its low starch content.
The eyes, the small depressions where new sprouts emerge, are shallow across the tuber’s surface, making the potato easier to prepare as minimal peeling is required. Above ground, the plant is of medium height, typically growing to about 0.5 to 1 meter with a bushy habit. The maturation of the tubers underground is closely timed to the fading and dropping of the plant’s flowers.
Cultivation and Harvest Requirements
Optimal cultivation of the Charlotte potato begins with soil preparation. The soil should be deep, fertile, and capable of retaining moisture while draining well. This variety performs well across a range of soil types, provided ample organic matter like well-rotted manure is incorporated to improve structure and nutrient content. Planting should occur after the risk of the last frost has passed, generally from mid-March to mid-April, with the seed tubers placed approximately 10 to 15 centimeters deep.
The plants require consistent moisture, particularly during tuber formation, to ensure a high-quality yield and help prevent issues like potato scab. As the shoots emerge and reach a height of around 20 centimeters, growers must perform ‘earthing up,’ which involves mounding soil around the stems. This practice is necessary to exclude light from the developing tubers, preventing them from turning green and becoming unfit for consumption.
Charlotte is valued for its robust health profile, displaying good resistance against both foliage and tuber blight. As a second early variety, the tubers are ready for harvest approximately 12 to 17 weeks after planting, typically between June and July. The visual sign that the potatoes are ready to be lifted is the yellowing and dying back of the above-ground foliage.
Culinary Value and Nutritional Composition
The waxy texture defines the Charlotte potato’s superior culinary performance, making it a top choice for many specific dishes. Its low starch and high moisture content ensure that the potato holds its shape perfectly without disintegrating when boiled or steamed. This structural integrity makes it an excellent foundation for potato salads, where a firm texture is highly desirable.
The flavor profile is often described as slightly buttery and nutty, retained whether the potato is served hot or cold. Nutritionally, the Charlotte is a relatively low-calorie starch, with an average serving size containing approximately 71 to 115 calories. It provides a beneficial source of dietary fiber, typically offering between 2 to 3 grams per 100-gram serving, along with micronutrients, including Vitamin C and potassium.