Potatoes

You'll be digging for treasure this season with this beautiful amethyst-colored potato! The Adirondack Blue is a mid-season maturing, high-yielding variety developed at Cornell University. This vibrant beauty is purple throughout, from skin to flesh, and will stay bold and bright even after cooking. The creamy, waxy texture of this antioxidant-rich variety lends itself beautifully to roasting, boiling, and mashing.

A Dutch potato that has become a favorite the world over. The Bintje potato is a mid-late season maturing yellow potato that is widely adapted to a wide growing range and extremely popular. A long shelf life, high yields, and creamy texture make it a top choice. The tubers are mid-sized and can be baked, boiled, roasted, chipped…have your bintjes any way you’d like!

Huckleberry Gold is not your basic lumper! This variety was carefully selected by a team of avid potato researchers and has earned rave reviews from the food section of the New York Times! This purple-skinned, yellow-fleshed variety is lower on the glycemic index than other potatoes (developed with diabetics in mind) and is perfect for those looking to reduce sugar intake. It is often compared to Yukon Gold; however, its sucrose levels are lower and antioxidant levels higher! This mid-season maturing, medium-sized oval variety has some resistance to hollowheart, scab and Verticilium wilt. Home gardeners and chefs will love this winning new heirloom.

This royal tuber was selected for its deep purple color, high yield, and delicious flavor, and the results are exceptional! Colorado State University breeders crossed this variety, and the result is a potato with bright violet skin and flesh and plants that are quite hearty and disease resistant. An early- to mid-season maturing variety, it is perfect for new potatoes and should be consumed fairly promptly, as the shelf life is not long!

If you find yourself on a quest to grow the perfect French fry potato... or you're just looking for a great all-purpose tuber, look no further than this rough and ready classic! The Russet Burbank is a household name in America for great reason. The variety traces its lineage to the legendary plant breeder Luther Burbank, and it has remained the most popular American potato variety. While a Russet Burbank looks quite humble with its scaly skin and oblong shape, you will be rewarded with the absolute crispiest chips and fries, and it is also the quintessential baked potato! Heavy yields come on late with this reliable old favorite, and it is noted to be resistant to scab!

An early- to mid-season producer, these tasty tubers have blood-red skin and snow-white flesh, and they are exceptionally well suited to boiling and baking. Released by Colorado State University, Sangre has long storage life and relative disease resistance to hollowheart, blackspot and drought. Please be patient, as this variety is slower to emerge. 

Grow the famously gourmet potato from Europe that has captured the hearts of culinarians for decades! This mid-season maturing, yellow-fleshed variety is said to have been brought to America from Finland in the 1950s. Legend has it that farmer Carl Gustav Riipinen smuggled some tubers into the lining of his coat and began growing them. Once folks got a taste of the creamy, waxy texture and buttery flavor, the Yellow Finn became a household name and favorite of spud lovers the world over. Growing this scab-resistant variety is a snap. Be aware that the tubers are most delicious when harvested smaller. Gardeners will want to note that this is a slightly lower-yielding variety. For a traditional take on the Yellow Finn, try making Finnish potato rieskas (flatbread)!

The Yukon Gold is a beloved classic! This yellow-fleshed, mid-season maturing variety has thin, smooth skin and a mouthwatering waxy/creamy texture. With its impeccable storage ability, long shelf life, and amazing flavor, Yukon Gold is a favorite for all-purpose cooking. Garnet "Gary" Johnston spent decades developing this scrumptious variety at the University of Guelph in Ontario, Canada. It is said that one of the graduate students in Johnston's lab was from Peru and introduced him to a highly sought-after yellow potato from the Peruvian Andes. Johnston aimed to select for a larger commercial type with a similar taste and texture. Yukon Gold is an especially good choice for making Peruvian-inspired potato dishes, as it is similar to papa amarilla of the Andes.