Kennebec potatoes are hybrids developed by the USDA in the 1940s. They are named for the Kennebec River in Maine. They are most commonly used for french fries and potato chips commercially, but are suitable for any common culinary endeavors one would normally indulge in with a spud.
Its flesh is a standard white. The plant itself is a thick stemmed and erect as oppossed to sprawling. It produces few flowers and what it does produce are generally sterile, reproduction is via tubers.
Kennebec Russet is resistant to tuber net necrosis, and somewhat resistant to fusarium dry rot, late blight, black leg,and seed-piece decay. It is highly susceptible to Verticillium wilt.
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