(Caribe Potato, Early Potato, Potato, Purple Potato)

Although having several problems in diseases, the attractive tubers of the Caribe potato are excellent for chipping and quite good when boiled. 'Caribe' is a hybrid potato bred in 1969 by Agriculture Canada selected at the Fredericton Research Station, New Brunswick. The tubers are stout oblong ovals with either smooth red-violet skin or tan skin littered with purple stippling. The starchy flesh is creamy white. Tubers are ready for harvest 70 to 90 days after planting.

Potatoes are tender...

(Carola Potato, Potato)

It's for good reason that the Carola potato is highly regarded in European home kitchens. The buttery and earthy flavors (some say "nutty sweetness") of this variety's creamy pale yellow flesh make it exceptional for use in a wide array of preparations. This hybrid with obscure origins in Germany abundantly produces medium-size tubers. The skin is waxy and tan-yellow with a starchy, white to palest yellow flesh. Tubers are ready for harvest 80 to 95 days after planting.

Potatoes are tender...

(Dark Red Norland Potato, Late Potato, Potato, Red Potato)

An early-maturing potato selection, the deep red skin and nearly snow-white flesh of 'Dark Red Norland' is visually appealing. This hybrid potato resulted as a clonal mutation off of 'Red Norland' in 1989. It's a medium to large early potato that may be used as small-size new potatoes or allowed to fully mature into round or slightly oval tubers. The disease-resistant 'Dark Red Norland' may be harvested as new potatoes about 45 days after planting. Fully mature tubers are ready 70 to 80 days after...

(Katahdin Potato, Late Potato, Potato)

In the United States, the Katahdin potato was wildly popular both commercially and in home gardens from the 1940s to the 1970s. 'Katahdin' is a hybrid potato bred in 1923 by the U.S. Department of Agriculture in Maine. It was released in 1932. The tubers are nearly round - looking like an Asian pear - and boast smooth buff-colored skins with few eyes. The starchy flesh is white and best eaten boiled or baked, but usable for numerous culinary applications. Tubers are ready for a late harvest 110 to...

(Kennebec Potato, Mid-Season Potato, Potato)

At one time, Kennebec potatoes were the primary source for potato chips in North America and widely used for making French fries. Today, this variety is a popular all-purpose, large-size eating potato. The large-growing and vigorous 'Kennebec' is a hybrid potato jointly released in 1948 by the U.S. Department of Agriculture and the Maine Agricultural Experiment Station. The tubers are elongated ovals with buff-colored skin that bruises easily and yellow-white, moderately dry flesh. Tubers are ready...

(Onaway Potato, Potato)

Among the earliest seasonal potatoes to yield an abundant tuber crop, Onaway potatoes are best utilized fresh, because they store very poorly. 'Onaway' is a hybrid potato released jointly by Michigan State University and the U.S. Department of Agriculture in 1956. The tubers are rounded with white skin (which looks more golden yellow) that may flake. The overgrown, largest tubers often are misshaped and have deeply set, irregular eyes. The starchy flesh is creamy white. Tubers are ready for harvest...

(Late Potato, Potato, Red Cloud Potato, Red Potato)

The disease resistant, red-skinned potato, 'Red Cloud', is high-performing and has flavorful smooth white flesh. This vigorous 1993 introduction was bred at the University of Nebraska by Alexander D. Pavlista and Robert B. O'Keefe and developed primarily as a fresh table potato for boiling, mashing and baking. They named it for a great Sioux chief who lived in Nebraska and South Dakota. It is an early to mid-season potato with a spreading habit and tubers that are ready for harvest 70 to 90 days...

(Late Potato, Potato, Red Pontiac Potato, Red Potato)

An late-maturing potato selection, the attractive russet-red skin and nearly snow-white porous flesh of 'Red Pontiac' - also known as 'Dakota Chief' - works well in a wide array of culinary preparations. This hybrid potato was bred by the U.S. Department of Agriculture and then selected at the Potato Experimental Farm, Lake City, Michigan in the 1930s. It develops oblong tubers with thin, bruising skins. However, once cooked, the skin and starchy flesh resist darkening. Fully mature tubers are ready...

(Early Potato, Russet Norkotah Potato, Russet Potato)

Bred in North Dakota and first released in 1987, 'Russet Norkotah' is a large, white-fleshed russet potato grown for the fresh market. It is a medium early variety that's resistant to common scab and silver scurf but very susceptible to Verticillium wilt and early blight. Tubers are ready for harvest 65 days after planting.

Potatoes are tender perennials widely cultivated as seasonal annual crops. They are bushy and have crinkled compound green foliage. Their small, star-shaped, light pinkish...

(Potato, Yellow Finn Potato, Yellow Potato)

Naturally sweet and deliciously buttery in flavor, 'Yellow Finn' is renowned across Europe as a gourmet potato. It is a scab-resistant, midseason-maturing potato that produces stubby pear-shaped tubers with yellowish tan skins and light yellow flesh. Tubers are ready for harvest 80 to 100 days after planting. Compared to other potato varieties, 'Yellow Finn' plants spread their stems out over a much broader area.

Potatoes are tender perennials widely cultivated as seasonal annual crops. They...