The Early Rose potato is a variety developed by Charles Blackmer and grown by Albert Bresee of Hubbardton, Vermont. After its introduction by Albert Bresee in 1861, the potato gained widespread popularity. By 1868, the potato was widely sold by B.K. Bliss and Sons of New York for $1 per pound. The Early Rose was prized for its resistance to blight, common pests, and its superior taste. It was one of the first commercially successful potatoes and contributed to the massive growth of the potato farming industry during the late 19th century. During the colonization of New England, potatoes sustained the people and were highly valued as a food source.
Information taken from Slow Food