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Butte is a potato cultivar that was released in 1977.cite-ref-1[1]

According to Charlie Nardozzi:cite-ref-2[2]

This late-season variety is the classic Idaho baking potato. It's a great russeted (has rough, brown-colored skin) baking variety that features 20 percent more protein and 58 percent more vitamin C than other varieties. It's also tolerant of scab disease and late blight.

The cultivar is resistant to the lesion-causing nematode species Pratylenchus neglectus and Pratylenchus penetrans, but is susceptible to wilt disease caused by the pathogenic fungus Verticillium dahliae.cite-ref-3[3]

• Bibliography

• References

• Charlie Nardozzi. Vegetable Gardening for Dummies. John Wiley, 2009.

cite-note-11. ↑ citerefpavek-j-corsini-d-douglas-d-ohms-r-1978Pavek, J.; Corsini, D.; Douglas, D.; Ohms, R.; Garner, J.; McKay, H.; Stanger, C.; Vogt, G.; Sparks, W.; Kunkel, R.; Davis, J.; Walz, A.; Dallimore, C.; Augustin, J. (1978). "Butte: A long Russet potato variety with excellent dehydrating quality". American Journal of Potato Research. 55 (12): 685–690. doi:10.1007/BF02852142. S2CID 11033147.

cite-note-22. ↑ Nardozzi, 2009. Page 79

cite-note-33. ↑ citerefdavis-j-r-hafezi-s-l-sorenson-l-h-1992Davis, J.R.; Hafezi, S.L.; Sorenson, L.H. (1992). "Lesion nematode suppression with the butte potato and relationships to verticillium wilt". American Journal of Potato Research. 69 (6): 371–383. doi:10.1007/BF02877488. S2CID 11382579.