Kestrel [solanum x cara] is arguably the most identifiable potato variety in the Australian fresh market, famous for its light cream skin with purple eyes and cream flesh.
A quick maturing variety for commercial growers, with high yields of oblong shaped potatoes, Kestrel is well suited to the general and gourmet market with a great flavour and versatile cooking uses.
Grower information
Pest and disease resistance
Common Scab: Slightly susceptible
Powdery Scab: Slightly susceptible
Gangrene: n/a
Black Leg: Good resistance
Foliage Blight: Slightly susceptible
Silver Scurf: Moderate resistance
Dry Rot: Moderate resistance
Tuber Blight: Moderately susceptible
Potato Leaf Roll Virus: Moderately susceptible
Potato Virus Y: Moderate resistance
PCN RO1: Partial resistance
PCN pallida (2,3): Partial resistance
Black Dot: Moderate resistance
Rhizoctonia: n/a
Agronomic attributes
Dormancy: Medium
Damage resistance: Moderate resistance
Bruising resistance: Good resistance
Maturity: Early
Yield: High
Consumer information
Quality attributes
Skin Colour: Cream with purple eyes
Skin Texture: Smooth
Flesh Colour: Cream
Dry Matter: 19 per cent
Tuber Shape: Oblong
Uniformity of Shape: Good
Eye Depth: Shallow
Specific Gravity: 1.080
Cooking attributes
Kestrel is a firm cooking type potato with pleasing taste and texture.
An allrounder, Kestrel very good for dry baking, roasting, boiling or microwave and makes great mash.
Ready to place an order?
Contact Elders' Potato Manager, Sharon Elphinstone.
