University Park, Pa. -- The release of a new potato variety for use by commercial growers is not necessarily an unusual event. But for producers and others in Pennsylvania's Lehigh Valley, a newly released variety is a source of regional pride.

Since 1994, Barbara Christ, professor and head of plant pathology in Penn State's College of Agricultural Sciences, and Walter De Jong, a potato breeder from Cornell University, have been developing and testing a spud originally known as NY-126. A cross between a female Keuka Gold and a male Pike potato, the variety has yellow flesh, netted skin and a nice, round shape.

After several years of field testing at Penn State Cooperative Extension's Lehigh County location and elsewhere, county extension director Robert Leiby successfully lobbied the researchers to name the new potato "Lehigh."

"The potato's name," explained Leiby, "represents the historical connection potatoes have had in the Lehigh Valley throughout Pennsylvania's history."

According to Leiby, there once were more than 14,000 acres of land in Lehigh County dedicated to potato farming, but only about 400 acres remain today. Despite the decrease in potato-growing acreage, potato production remains an important industry in Pennsylvania.

In addition to commemorating the Lehigh Valley's potato-growing heritage, the new potato got its name because Lehigh farmers expressed avid interest in the development of the variety, which they hoped would become a new table-stock variety for commercial use. For several years, Penn State's extension program worked with Lehigh farmers to conduct field trials to determine how well the potato would do outside of the lab.

"What we found was that this variety of potato is consistently high-yielding across very diverse growing regions, which makes it a very desirable breed for farmers," explained Christ.

Not only does the Lehigh potato grow well in various climates, it also has many qualities that satisfy general consumer needs, making it an ideal table-stock potato, according to Leiby. "The Lehigh is good for boiling because it doesn't fall apart like some varieties. It also bakes and fries well and has a good taste and texture."

While the prospects of the new breed are looking rather optimistic, the Lehigh has yet to be grown commercially in large-scale quantities. "It's going to be years until we know for sure if this potato does well for commercial use," said Christ, "but for now, it looks like it will."

The earliest these new potatoes will be available to consumers is in late August. The Lehigh's developers have just begun releasing the new potato's seed to commercial producers and hope to release seed to home growers for the 2008 season.