Envol is a very early white potato that hits the harvest window around 7-8 weeks after planting, making it one of the quickest routes to new potatoes. This bush-type cultivar produces small, tender tubers with thin skins that are perfect for boiling whole or steaming. If you're tired of waiting deep into summer for potato harvests, Envol delivers the delicate, waxy texture of true new potatoes while spring is still in the air.
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Moderate
3-10
?in H x ?in W
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Moderate
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Small, firm new potatoes ready in just 7-8 weeks from planting make Envol exceptionally fast by potato standards. The thin skins and tender flesh mean minimal prep work in the kitchen, and these young tubers taste nothing like storage potatoes. Plant in early spring, and you'll have your first harvest before most gardeners are even thinking about their main crop.
Envol shines as a new potato, best enjoyed boiled whole with butter and fresh herbs, or steamed with the tender skins left intact. The small size and quick maturity make it particularly suited to early-season meals when you want the delicate flavor and creamy texture that only fresh-dug new potatoes offer.
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Cut seed potatoes into pieces roughly 1.5-2 oz (1-1.25 inches in diameter) with at least one eye per piece. Plant directly in early to midspring 2-3 inches deep, 12 inches apart, in rows 30-36 inches apart. Plants will emerge in 2-3 weeks.
Begin harvesting new potatoes around 7-8 weeks after planting by gently digging around plants to lift small tubers while the plant is still actively growing. These tender, thin-skinned potatoes are ready to eat immediately. For main crop harvest, wait until foliage has died back completely, then leave tubers in the ground for an additional 2 weeks to set and toughen the skin before digging. Brush soil off carefully and allow skins to dry fully before storage.
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