Varieties

Variety Suitability Chart: 5 stars is best.
Click on the variety name for more information.

Picture

Variety Name

Characteristics

Baking

Boiling

Mashing

Fries

Russet
Burbank

Long Type

Russet Skin

White Flesh

Goldrush
Russet

Long Type

Russet Skin

White Flesh

Hilite
Russet

Long Type

Russet Skin

White Flesh

Russet
Norkotah

Long Type

Russet Skin

White Flesh

Saxon

Round Type

Smooth Skin

White Flesh

Superior

Round Type

Smooth Skin

White Flesh

Kennebec

Round Type

Smooth Skin

White Flesh

Cherokee

Round Type

Smooth Skin

White Flesh

Yukon
Gold

Round Type

Smooth Skin

Yellow Flesh

(Dark Red) Norland

Round Type

Red Skin

White Flesh

Sangre

Round Type

Red Skin

White Flesh

Chieftian

Round Type

Red Skin

White Flesh

Atlantic (Round White)

Utilization: Suitable for chipping and french frying; good for boiling and baking.

Cherokee (Round White)

Utilization: Suitable for baking and boiling; suitable for chipping and starch.

Chieftian (Red)

Utilization: Suitable for boiling and french frying; good for chipping at harvest.

Goldrush Russet

Utilization: Suitable for baking, frying, mashing and boiling.

One of our favorite of the new russet type potatoes, this variety has terriffic eating and flavor characteristics.

Hilite Russet

Utilization: Suitable for baking and boiling.

Kennebec (Round White)

Utilization: Suitable for boiling, baking, and mashing.

Norland (Red)

Utilization: Suitable for roasting, mashing, and boiling.

Red Pontiac (Red)

Utilization: Suitable for boiling, baking, chipping, and french frying.

Russet Burbank

Utilization: Suitable for baking, boiling, mashing, and frying.

Russet Norkotah

Utilization: Suitable for baking and mashing.

Saxon

Utilization: Rather firm flesh; particularly noted for its excellent flavour.

Superior (Round White)

Utilization: Suitable for boiling and mashing.

Yukon Gold (Yellow)

Utilization: Suitable for boiling, mashing, scalloping and baking.

Sangre

Utilization: Suitable for roasting, mashing and boiling.