Organic Potato Vitabella


  • EUR: €5.06

Vitabella is a second early potato. Great flavour and stores well. Good blight resistance.
Sold in 1kg weights.

Out of stock

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Organic Potato Vitabella. Solanum tuberosum.

Vitabella has yellow skin and flesh. It has a great taste and is almost as blight resistant as Sarpo mira. It stores well.

How to grow:
Vitabella is a second early potato. Cropping can start from July and tubers last well in the ground.
In general:
Sow earlies and second earlies from March to April for harvesting from June and at a spacing of 14″ apart and 24″ between rows.
Sow maincrop in mid to late April for harvesting from August and at a spacing of 18″ and 30″ between rows.

Problem solving:
Crop rotation is essential for all potatoes with a space of 5 years between plantings. Feed your potatoes. You can spray the foliage with organic liquid seaweed every couple of weeks, you’ll be amazed at the difference in tuber size. You can also use an organic garlic foliar spray before blight starts, this helps the plant fight viruses. Spray the underside as well. You’ll want to reapply both the above after rain.
If you do see blighty leaves nip them out, if it’s gets bad take off the stems altogether, the tubers will continue to grow on a little and earth them up if necessary.
Potatoes love a rich fairly loose soil. Deep and well drained with plenty of organic matter. Grow potatoes in a different spot each year helps keep them healthy. Newly dug grassland can hold eel worm, so best to break new ground with something else. They dislike frost, so a warm sunny spot and keep the ground moist, preferably by watering from below.

Favourite ways to eat them:
Vitabella is good if you like your potatoes floury, see cooking instructions below. If you like them waxy for salads they can oblige, just keep them wet until they cool down (lid on the pot after draining).

Cooking Instructions:
To correctly cook your potatoes, put the pot back on the warm ring after draining and open back the skins thoroughly with a fork, this allows the steam to rise out of the potatoes and dries them up. This is the traditional Irish way to cook a spud! But you knew that ;). Remember to not overcook them, test the biggest with a fork (not a knife) after 17 minutes.

Cultural history:
A native of south America, cultivated as far as we know up to 10,000 years ago.

Weight: Approx. 16 – 20 tubers per kg.
For customers in ROI we are currently sourcing the best pricing options for delivery.
For postal orders over 9kgs please contact

Additional information

Weight 1.2 g
Dimensions 20 × 10 × 10 cm

1kg, 2kg, 3kg, 5kg, 10kg


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