Marcy (potato)

Marcy is a late maturing white potato variety. It was originally bred in 1990 at Cornell University from a cross between the Atlantic variety and Q155-3 variety.[1] It is mostly used for chipping but can be used for baking and boiling. It has good storability; chip color is good even after short to medium storage. Marcy has a high yielding crop.

Botanical Features

Agricultural Features


  1. De Jong, W.S. et al. (2006). "Marcy: A Chipping Variety with Resistance to Common Scab and the Golden Nematode". American Journal of Potato Research 83:189-193
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