Red Pontiac Potatoes have thin, red skin with deep eyes and white flesh. The skin is occasionally russeted.
The plant does well in clay and muck soils.
They are promoted to home gardeners.
High yields. Harvest a week or two after vines die back to allow skim to firm.
Cooking Tips
Good for baking, boiling, mashing, French Fries (aka chips in the UK), potato chips (aka crisps in the UK.) Not good as a baked potato.
Storage Hints
Stores well.
History Notes
Red Pontiac Potatoes were developed from a Pontiac Potato sport discovered by a J.W. Weston in Florida; developed at the Potato Experimental Farm, Lake City, Michigan, in 1931, then by H.D. Long and Son of Park River, North Dakota in 1941 / 42.
Released 1947.