Potato Luck: variety description, photos, reviews

It's worth taking a closer look at the "Udacha" potato, including a description of the variety, photos, and reviews from fans and gardeners. Is it really that tasty or just looks pretty? What are its special features? Are there really several varieties, and is anyone actually breeding them?

Variety of varieties

Growing healthy, tasty potatoes is not easy, because many people love their leaves. diseases and pests, especially the Colorado potato beetle, and the tubers come out differently. Previously, potato fields were treated with special pesticides to control pests, but then biologists decided to help and began breeding potatoes. The Udacha variety was the result of many years of effort. What makes it so good?

It's worth understanding why people choose certain varieties for home-grown vegetables. What's easier to grow and what's less demanding on the soil, as changing the soil in a garden is extremely difficult, although possible. You'd have to buy soil and transport it, and few people want to do that.

It's easier to find plant species that can grow in the land a gardener has been given. Some soils are hard, others sandy. Vegetables also need to be tolerant of climate change, including sudden temperature changes, frosts, and unexpected droughts. Of course, the owner tends to their garden plants, watering them regularly, but most people only come home on weekends; the rest of the time, the garden is left to the mercy of the weather.

What are the most common plants? Vegetables, herbs. Of course, markets are full of choices, but it's so nice to create something with your own hands, then harvest it, and enjoy it all winter long, especially potatoes. They're planted in larger quantities, stored, and eaten all winter long. Therefore, a hardy variety capable of withstanding long storage is essential.

Potatoes were originally brought to Russia by sailors, then quickly spread, and now it's hard to imagine life without them. Mashed, fried, stewed, baked, in their jackets, or grilled. A favorite mashed potato and an undoubted part of many a feast. Breeding has allowed for the development of dozens of varieties with a wide variety of properties. Even at the market, you can see just how diverse the potato varieties are.

Variety Luck

The characteristics of a variety, its appearance alone, speak volumes. For example, the Udacha potato is resistant to many diseases and is also avoided by pests. Of course, not all of them, but many, which is also good. Furthermore, its bushes require less treatment to protect them from Colorado beetles and other pests. The potato can withstand long journeys, storage, and low temperatures.

An important, and in the opinion of ordinary people, the most important, feature of the Udacha variety is its flavor – delicate, rich, and cooks well. With proper care, the harvest will be good, up to a kilogram per plant. It produces an excellent supply, and a good harvest can be obtained even from a couple of rows in a small garden. However, most gardeners, of course, plant potatoes for 70% of their garden. The remaining 30% is devoted to tomatoes, zucchini, and other gardening essentials.

The outside looks beautiful, the tubers are smooth, and rotten or diseased sides are rare. The skin is thin and easy to scrape off and wash, making it extremely economical. Some varieties have thick skins, and peeling requires removing parts of the tuber.

Description of the variety

The roots have thin, light skin, usually light cream or beige, though some are yellowish. The tubers are pleasantly smooth to the touch, with small, neat eyes that stand out clearly against the light skin. They can be dark brown or grayish, or even have reddish hues. They are beautiful and immediately noticeable. The Udacha variety is often purchased for resale, as it withstands long storage well and looks great.

The color is light. These are beige shades, sometimes even light brown.

The tubers are round or more elongated, oval-shaped. However, the main part is round. There are no noticeable irregularities or cuts. Peeling is easy, and there is very little waste. The thin skin peels off quickly.

Starch – somewhere up to 14% if you look at the total weight.

The inside of a raw potato has white flesh, sometimes light yellow like Gala potatoesWhen cooked, it turns yellow, acquiring a pleasant, warm hue. It doesn't take long to cook, and although it's hard, it's easily heat-sensitive.

Weight and size – mostly medium or large tubers. Truly huge ones are rare. Typically 120 to 250 grams. People also buy smaller tubers, as they are easier to portion out. So, the majority are medium and oval.

They look beautiful, smooth and quite clean even without washing.

The shoots are medium-height, dense bushes with abundant leaves. The flowers are small, white, with noticeably curved petals. The leaves have a dark green, matte finish. The harvest is good, with each bush producing a good amount.

General characteristics

Udacha truly seems like a lucky choice, as it's a unique variety that thrives in a variety of soils and thrives easily. The harvest depends more on the environment—climate, favorable weather, and watering—than the soil itself. With proper care and timely attention, a single plant can produce about a kilogram of tubers!

The yields are quite stable, with pleasingly high yields. Experts note the beautiful appearance and, most importantly, the excellent taste.

Interestingly, potatoes planted as usual in May begin to yield a harvest by late June or early July, which is truly early for potatoes. The average ripening period is 60 days, counted from the emergence and growth of the seedlings.

To taste the soft, tender first potatoes, you can dig them up as early as the 45th day. They have a distinctive flavor. Otherwise, the Udachi variety's crumbly flesh allows even inexperienced cooks to make excellent, lump-free, tender mashed potatoes. When fried, the potatoes hold their shape well, cook quickly, and are extremely tasty; they look appetizing even without any added ingredients.

Biologists note an important property: even if mechanically damaged, the tuber will not change color or develop lesions. This makes potatoes extremely convenient for transportation and subsequent marketing. After all, tubers that retain their freshness and attractive appearance are easier to sell.

Drought doesn't pose a significant threat to the Udacha variety. The potato is quite resilient and can tolerate heat and low water levels. It will produce a good harvest, regardless of whether the soil is dense or sandy. When planting for the first time, it's important to remember what plants were previously in the chosen location.

1. The soil is dense – it is better to plant after perennial grasses, various legume varieties and winter crops.
2. Sandy, crumbly soil – just right after lupine.
3. Udacha is extremely resistant to diseases such as viral diseases and rhizoctonia.

Its natural resistance to late blight is considered relative.

Average resistance to other diseases common among vegetable crops:

• Wrinkled mosaic;
• Black leg;
• Wet rot;
• Common scab.

It's no surprise that many gardeners prefer the Udacha variety when considering which potatoes to plant. They often grow their own vegetables, as they have a plot of land and fertile soil, so why not treat themselves to a home-grown harvest? Moreover, Udacha potatoes survive the winter well and have a long shelf life. They are quite resilient, easily withstanding rot, overwatering, and dryness. They can be stored for a long time without sprouting or rotting, retaining all their flavor and appearance. This is why they are often chosen for home growing and subsequent storage.

Yields can reach up to 43 tons of good, select potatoes per hectare of planted land, which is very good. A full harvest from early, tender potatoes can be harvested as early as 45 days after the green shoots emerge. This yields 18 to 20 tons.

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Regarding its taste, Udacha didn't win first place in the tasting, but perhaps that's just the personal opinion of the invited experts. It doesn't affect its popularity or love among ordinary people.

Reviews

I wonder what summer residents and ordinary people who buy vegetables at the market think of the Udacha variety. After all, it's easier for them to identify the variety by its appearance.

Nina

"I really like Udacha. It's strange that some experts haven't appreciated it. Maybe other varieties have a sweeter edge or something? It's supposed to be a good potato. I first encountered this variety seven years ago, when I bought it from a woman at the market. She was selling Udacha and raved about it, recommending I try it. Then she frequently renewed it, buying from the company. Time has passed, and I want to try it again; the flavor has simply deteriorated and the yield has decreased. But it's not available in local stores yet, only online, and delivery there costs as much as the potatoes themselves. Expensive. I'd rather wait until it appears here."

Tatiana

"You can renew your own potatoes by collecting seeds. But if you do, it's best to first find out what kind of reproduction you're choosing. If they're selling at a high price, it's probably some kind of super-mega-elite. Luck grows differently, depending on the location, soil, climate, and how it's cared for. It's worth trying, but it hasn't shown any promise here yet."

Sergey

"I don't know how everyone else stored it; it wilted quickly, before it even made it to New Year's. But yes, it tastes good. It cooks quickly, is soft, and fries beautifully. And it looks good too—the tubers are beautiful and even."

Tatiana

"That's weird. I don't know how you stored it, but I've been planting it for years, and it stays standing until spring! The seeds are renewed every three years."

Olga

"I decided to give it a try, but our soil is heavy and damp. I was afraid it would rot, but it turned out okay. It grew and yielded a good harvest. I think it really is tolerant of different soils. In terms of taste, it's an excellent potato, just the right balance. It cooks well, too. It doesn't turn into mush right away, and it doesn't turn soapy."

Irina

"A good variety. I chose it when we decided to plant our own potatoes. The plants really did grow lushly, and the harvest was also impressive. And it stores well. I keep mine in the pantry, where it's dark and fairly dry. It lasted the winter without sprouting or rotting. Good luck, good luck. I don't know why the experts didn't like it. The taste is just right. I personally don't like overly sweet potatoes. We once bought some potatoes, though at the market, and they turned out sweet. We had to add more salt. Although, some people prefer sweet potatoes."

Katerina

"I liked it for my dacha. I planted two hectares, and then we harvested it. It really ripens early. And the tender potatoes are a real treat. Last year's weren't the same. But this one! The skin is thin, the flesh has an incomparable flavor. We immediately baked some over the coals and tried them. We really liked it. We've been planting only Udacha for a couple of years now."

Konstantin

"For me, it's an ordinary variety, nothing special. Yes, it grows well, and it looks good. And the taste is fine. I probably prefer red potatoes; white ones don't inspire me. Sometimes we use them for variety. The puree is really good, without lumps, and it doesn't take long to cook."

Valentina

"Growing potatoes is quite difficult. I planted them before, then spent the entire summer battling beetles and other pests. I had to tend to them and keep an eye on the plants. With Udacha, either I was lucky and the pests didn't multiply, or they're truly more resilient. The plants turned out spreading and small. But there are plenty of tubers under each one—medium-sized, round, and oval. I'm quite pleased. It sat until spring without sprouting and retained its flavor. Now I'm going to try Udacha again. The yield was also impressive; we even shared some with the neighbors."

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Yana

"I don't grow my own potatoes; I buy them. I like the taste and appearance of Udacha. The tubers are neat, beautiful, firm, and free of wounds. I buy them often. They cook well, and they're great for soups and mashed potatoes. I used to think they were like that because of pesticides, but it seems like everything is locally sourced, natural. And the sellers have praised them."