6 kgs seed potatoes. 3 kgs of pontaic and 3kgs of sebago plus 12 ruby lou seed potatoes.
Added some organic pelletized chook poo plus some extra potash (I'm told potatoes like potash so I'll see if it makes a difference to add some) and still to come is some cow manure that we'll use when we hill them up. Done, dusted and watered.
The information provided below comes from theDPI website.
Origin:Bred from a cross between Katahdin and Chippewa in the U.S.A., imported into Victoria in 1940.
Maturity:Mid-season variety with a growing period of about 130 days.
Description:Plants - Upright bush, pigmented flower buds with lilac flowers. Often produces berries. Tubers – Bright white smooth skin, white flesh, shallow eyed, regular shape, thick, oval tubers. Lenticels are often prominent, especially when grown under wet conditions and detract form skin appearance.
Cooking quality:Good for all household purposes with produce from some districts suitable for processing into crisps and French fries. It usually has a medium to high specific gravity and reconditions moderately well.
Disease resistance:Susceptible to leaf roll virus and very susceptible to blackleg, Verticillium wilt and Fusarium wilt. It has a useful degree of resistance to late blight and takes virus X only slowly in the field. The tubers are less prone to powdery scab compared with Sequoia grown in early districts. Tubers are more susceptible to "brown fleck" than other varieties - especially when grown in lighter soils.
Features:Sebago consistently produces a good sample of marketable tubers and is a major variety for both the washed and brushed markets in Australia. It has a short dormant period making it suitable for double cropping systems/ kept seed areas. It is recommended for growing under irrigation because of the greater number of tubers produced per plant. Seed potatoes and those for table use need to be handled carefully as it is quite susceptible to storage rots.
Red Pontiac Origin:Pontiac was bred from a cross between Triumph and Katahdin and was originally released in the USA in 1938 and to Australia in 1940. Red Pontiac, a selection with a brighter skin colour, was released in the USA in 1949. Certified seed of Red Pontiac was released in 1975.
Maturity:Early maturing variety with a growing period of about 110 days.
Description:Plants - Large, spreading, dark green leaves, pigmented buds with light purple flowers. Very poor berry formation. Tubers - Many round tubers with attractive red skin and white flesh. Deep eyes.
Cooking quality:Pontiac has a low specific gravity and is not suitable for fry processing. It has good flavour when boiled or baked and is a good salad potato in that it holds its shape after cooking, and rarely shows after-cooking darkening. A good potato for pre-packing and is at its best when fresh.
Disease resistance:Pontiac is susceptible to late blight, virus X, and leaf roll virus. It is also susceptible to common scab and powdery scab.
Features:An important variety for the red skin fresh market. It produces high yields, establishing quickly and bulking early. Prone to oversize and distorted tubers if irrigation and fertiliser is excessive. Skin colour can often be poor and may fade totally with eyes only remaining red. Tubers are susceptible to shatter crack particularly when dug form cold soils. Pontiac tubers have a short dormant period. Seed which is cool-stored should be kept at a slightly lower temperature than other varieties.
Everything you wanted to know about ruby lou and then someclick here.