The Kennebec potato is sold as a fresh market potato and is widely distributed for processing as frozen fries and potato chips. Today there are a variety of different chipping potatoes sold under the Kennebec name such as Chipetas, Atlantics and Pikes.

The Kennebec is a hefty potato with an ovate to oblong shape and stouted ends. Its thin skin is layered with tones of creamy white and tan with a soft ivory flesh. The skin's texture is semi-rough and speckled with shallow eyes. Its flesh is firm and moist, yet starchy, making it a versatile potato for culinary use. Kennebec potatoes have a rich, earthy and nutty flavor when cooked.

Serving Ideas

Kennebec potatoes are widely used for the dual culinary purposes of producing potato chips and french fries. Though their best virtues are displayed through frying methods, Kennebec potatoes are a universal potato. They can be baked, mashed, scalloped and made into hash browns. Maintaining their shape well when cooked they work perfectly in potato salads, curries and soups. Companion ingredients include bacon, salt, cream, butter, creamy and sharp cheeses, garlic, caramelized onions, savory herbs such as thyme, parsley and sage, spices such as paprika and dill and even the zest and juice of a lemon.

Geography/History

The Kennebec potato is a hybrid variety first created in the greenhouses of the Plant Industry Station at Beltsville, Md in 1941. From there it was sent to the Maine Agricultural Experiment Station for further testing and was designated B70-5. In 1948 it was released to the commercial market by the USDA and named Kennebec, after a famous river in Maine. In the 1980’s the name Kennebec became more of a broad term for a variety of different chipping potatoes. These new varieties came about as a result of increased demand for potatoes better suited for use as a chipping potato and as a way to provide chipping potatoes year round.

Seasons/Availability

Kennebec potatoes are available year round, with a peak season from summer into winter.