Adirondack Red are oblong, slightly flat potatoes with purply-red skin.
The flesh is mottled pink and red.
The skin colour fades when boiled.
They are marketed as all-purpose.
Adirondack Red Potatoes were developed by a Walter de Jong at Cornell University in Ithaca, New York from a cross between two potatoes referred to as “N40-2” and “Q155-3.” During development, the potato was referred to as “T17-2.”