Greg A Lutovsky is passionate aboutpotatoes . After originally toying with turning an old sandpile into a raised bed in a play to growcorn , radishesandtomatoeswhen he was a Thomas Kid , Lutovsky ’s interest in seeds has turned into a role as farm manager atIrish Eyes , a seminal fluid purveyor based in Ellensburg , Washington , that ’s focused on Irish potato .
“ In my 20s , being ginger , Irish and loving potatoes , I gravitate toward seed potato farming , ” explain Lutovsky of his path . “ There is no other veggie that is so flexible you could arise it just about anywhere and turn back such with child yields for a humble space . ”
Taking a minute out from farm manager responsibility , we spoke to Lutovsky about the glory of Kennebecs and the changing demand of the potato seed market . We also got into a recommended way to grill potatoes .
Learning a Love for Seeds
A Wiley Post shared by Irish Eyes ( @irisheyesgardenseeds )
Lutovsky ’s love for seminal fluid was work during his other year growing up in Georgia . “ In the third grade when we would eat watermelon outside , we would spit the seeds between the cementum launchpad and mobile home underpinning , ” he recalls .
“ Low and behold , after a week I detect the source had sprouted . Before you knew it I had flower and now small little watermelons . I would check the watermelon vine plants every daytime before school and right away afterwards . After a few weeks , I came home and found a watermelon so large I could n’t even nibble it up . I was hooked ! ”
It turn out , Lutovsky ’s import of wonder come with a little human help . “ Later on in living my dad came white , ” he says . “ He told me the day after I result for school he removed my little watermelon and replaced it with a 30 lb Citrullus vulgaris . Dad and I had a good jape when he say me in my 20 . ”
Potato Seed Trends
When it come to picking up on trend in the potato world , Lutovsky articulate that requirement has skyrocket since his early 24-hour interval at Irish eye .
“ gardener did not have much access to seed white potato vine other than a few quondam standards , ” he recalls , note the Red Pontiac , Kennebec and Russet variety . “ Doing research I found there were M of different varieties of spud , so I started offering Yellow Finn and a novel white potato call Yukon Gold . They became straight off democratic with garden centers and home nurseryman .
“ Now the garden market has developed into yellows and something fun or different like fingerlings . ”
Predicting 2024 Potato Preferences
Gazing toward next class , Lutovsky foreshadow that “ yellows like Yukon Gold , Yukon Gem and the high temperature - tolerant Jelly will prevail the top spots . ”
Lutovsky adds that two relatively newfangled variety — the empurpled - skinned Huckleberry Gold and the yellow - hued Montana — are also probable to become top five seed sellers . “ Both of these potatoes are low carb and friendly to diabetics . ”
Kennebecs, Caribes & Viking Purples
When it come to personal potato dearie , Lutovsky picks based on how they ’re going to be used . “ When I make French fries , I choose Kennebec hands down , ” he explains . “ For chunky mashed murphy , it ’s a tie between Caribe and Viking Purple . For a breakfast or parched potato , I would chose Arizona Gold , a Modern spill for 2024 . ”
However , tug to anoint one variety as victor , Lutovsky plump for the Huckleberry Gold . “ It ’s not the best for any one purpose , but it ’s the best for every purpose , ” he says , noting how its groovy yield and storehouse property make it a top choice for broil , fry , philander and using in haschisch browns .
Break Out the Grill
Lutovsky is a bounteous advocator for utilizing the grill when preparation potatoes . “ My favourite direction to fixate a potato is to barbecue it on your grillwork , ” he says . “ cut half - inch slabs , cover them with oil so the flavorer stick , season it with ail and your best-loved seasonings and grill it on medium low , ” he advises . “ When the first side is crispy , turn it over and toast the other side . It ’s like a crispy potato chip with a soft center — add a little dollop of off cream in the center of each slicing . ”
