Named after Pennsylvania’s Lehigh Valley where many field trials were run under Dr. B. Christ’s observation. A “blue-collar” variety with high yields and which grows well in many climates. “We’re unlikely to have a season where it bombs.” Dr. DeJong favors Lehigh for his own dinner table because of its texture, flavor and versatility. In Pennsylvania, growers request Lehigh potatoes by name. Lehigh was the only potato variety that survived the triple threats of Hurricane Irene and Tropical Storm Lee without injury from the flood waters, common scab and the dreaded golden nematode.