Kennebec is a versatile white potato developed by the USDA and released in 1948, named for the Kennebec River in Maine. Bred for disease resistance and reliability, it became a staple for both commercial growers and home gardeners across a wide range of climates. Tubers are large, oval to oblong with smooth thin tan skin and white flesh of medium starch content, making them excellent for frying, mashing, and general kitchen use; it is a favorite for homemade chips and fries. The plants are vigorous and high-yielding with good tolerance of heat and drought, and the variety shows notable resistance to late blight and some viruses. Kennebec stores well and produces heavily even in less-than-ideal soils.
Flavor Profile
Clean, mild, slightly earthy flavor with firm white flesh that fries and mashes well.
Visual Characteristics
Large oblong tubers with smooth thin tan skin and bright white flesh.
Growing Tips
Vigorous and forgiving; tolerates heat and drought better than many potatoes. Hill well as tubers form near the surface.
Resistance Information
Disease Resistance
Field resistance to late blight and some mosaic viruses
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.