This year’s crop is most excellent! We have a large number of varieties to choose from, and a few more coming in. Here is your cheat sheet for varieties available right now:
Peter Wilcox: Purple skin/yellow flesh. Yep, that’s really its name. Who can resist a potato with both a first and last name? Moist and firm, bred to have a higher vitamin C content. A potato so awesome it even made the New York Times!
Carola: Yellow skin/yellow flesh. Moist yellow flesh with a creamy texture and fabulous flavor. Getting more recognition as food writers sing its praises! Not to be outdone, it got some love in NY Magazine in 2009.
Dark Red Norland: Red skin/white flesh. Moist and firm. Excellent for boiling. Its parentage stems from the Norland potato developed in North Dakota in the 1950’s.
Keuka Gold: Yellow skin/light yellow flesh. New release from Cornell, similar eating quality to Yukon Gold. Tasty! Great baking potato. The New York Times has a recipe for them too!
Chieftain: Red skin/white flesh. A bit drier than the other red varieties, this one is excellent for roasting and french fries! Developed in Iowa in the 1960’s this is one tasty spud!
Adirondack Blue: Purple skin/purple flesh. Moist and firm. Stores quite well. Perfect for purple mashed potatoes or roasting! Also developed at Cornell, it’s a colorful addition to any meal.
Adirondack Red: Red skin/pink flesh. Moist and firm. Good for storage. Delightful for boiling and mashing.
Kennebec: White-yellow skin/ white flesh. THE Maine Potato! Fine, all purpose spud. Excellent storage. They even got a shout out in Bon Appetit Magazine in 2008 for their killer frying skills.
Sangre: Red skin/white flesh. Good for boiling and mashing. Excellent for storage.
LaRatte Fingerling: Yellow skin/yellow flesh. A European fingerling, great flavor and texture- reminiscent of chestnuts. LaRattes got some love from Chef Robuchon in the Washington Post in 2009.
French Fingerling: Dark red skin/yellow flesh. Moist, excels in salads, roasted or boiled in soup.