AC Chaleur Potatoes can be round or oval. They have smooth, buff skin with white flesh. They are marketed as an all-purpose potato for both boiling and baking. History Notes AC Chaleur Potatoes were developed by the Government of Canada at its Agriculture Canada Research Station in Fredericton, New Brunswick from a cross between 2…
AC Dubuc Potatoes
AC Dubuc Potatoes are more long than they are round, though they are sometimes curved a bit. They have smooth buff skin and white white flesh. Cooking Tips Good for chipping and baking. Storage Hints Stores well. History Notes AC Dubuc Potatoes were developed by the Government of Canada at its Agriculture Canada Research Station…
AC Peregrine Red Potatoes
AC Peregrine Red Potatoes are oval, with red skin. They have off-white flesh. They are marketed for general table use. Storage Hints AC Peregrine Red Potatoes store well. History Notes AC Peregrine Red Potatoes were developed in 1985 jointly by the North Dakota State University and the Government of Canada through its Agriculture Canada Research…
AC Ptarmigan Potatoes
AC Ptarmigan are oval potatoes with buff-coloured skin that is mostly smooth except for some russetting. They have off-white coloured flesh. They are good for processing into potato chips, and for table use such as boiling. History Notes AC Ptarmigan Potatoes were developed in 1972 by the Government of Canada at its Agriculture Canada Research…
AC Saguenor Potatoes
AC Saguenor are oval potatoes, with smooth, buff-yellow coloured skin. The potato has light yellow flesh. It was designed to be an all-purpose table potato, for both boiling and baking. Storage Hints Stores well. History Notes AC Saguenor Potatoes were developed by the Government of Canada at its Agriculture Canada Research Centre in La Pocatière,…
Adirondack Red Potatoes
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. History Notes 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…
Agassiz Potatoes are oblong with russetted skin. They are marketed as being good for general table use and potato chips. History Notes Agassiz Potatoes were bred at the University of Minnesota from two potatoes referred to as MN321.64-11 and MN305.64-10 sometime before 1983. Referred to as MN8586 during development.
Aida are oblong potatoes with yellowish-brown skin, and pale yellow flesh. They are marketed as table potatoes for use by consumers. History Notes Aida Potatoes were developed by Germicopa, France, from a cross between Spunta and Vivaks potatoes.
Alamo Potatoes are oblong with white skin. They are marketed for table use by consumers. History Notes Alamo Potatoes were developed at Texas A and M University by the United States Department of Agriculture (USDA) from a cross between Kennebec and Merrimack potatoes.
Alasclear are oblong potatoes with light skin. They are marketed for table use by consumers. History Notes Alasclear Potatoes were developed by the United States Department of Agriculture (USDA) at the University of Alaska in Dearborn from a cross between a potato variety called Ontario, and one referred to as AK1-62-90-64. Released 1981.
Alaska Red Potatoes
Alaska Red Potatoes are oval with red skin. They are marketed for general table use by consumers. The plant is frost hardy above ground. History Notes Alaska Red Potatoes were developed by the United States Department of Agriculture (USDA) at the University of Alaska in Dearborn, Alaska from a cross between Red Beauty potatoes and…
Alaska Red-Eye Potatoes
Alaska Red-Eye Potatoes have smooth, yellow skin with reddish skin around the eyes. Inside, they have cream-coloured flesh. Storage Hints They store well.
Alaska Sweetheart Potatoes
Alaska Sweetheart Potatoes have red skin and pinkish flesh. Late harvest. Marketed for table use by consumers. History Notes Alaska Sweetheart Potatoes were developed in Alaska, USA.
Alcmaria are oblong potatoes with white skin, and yellow, waxy flesh. They are marketed as all-purpose. History Notes Alcmaria Potatoes were developed in the Netherlands. Released 1969.
All-Purpose Potatoes are those whose starch content is “medium” — 15-17% starch. The main feature promoted about them is that, in theory, with them you can have just one potato on hand for multiple uses. Some people say that while they’re safe to use for anything — nothing disastrous will happen — that nothing spectacular…
Allegany are round potatoes with buff, smooth skin with occasional netting on them. The plant blooms above ground with pale lavendar flowers mottled with mauve, and delivers high yields in a late harvest. The potato is promoted as all-purpose for direct to consumer sales and for processing into potato chips (aka crisps in the UK.)…
Allegheny Mountain Potatoes
Allegheny Mountain Potatoes were developed by Pennsylvania State University before 1939 from a cross between Russet Rural and McCormick potatoes. Now considered obsolete, and not really grown much anymore.
Allehanna Potatoes have white flesh with smooth light skin. History Notes Allehanna Potatoes were developed by the Pennsylvania Coop before 1960.
Ambo are long, oval potatoes with red-flushed white skin, and creamy-white, waxy flesh. The plant delivers an early harvest and high yield. Though waxy, they are marketed as all-purpose for boiling and baking, mash and roast. History Notes Ambo Potatoes were developed by Teagasc, Oak Park Research Centre, Carlow, Ireland in 1996 from a cross…
Aminca are oval potatoes with shallow eyes, and yellow skin and flesh. The potatoes are halfway between floury and waxy. They are promoted as all-purpose for direct to consumer sales. The plant has purplish red flowers, and delivers an early harvest. Cooking Tips Slight blackening can occur after cooking. History Notes Aminca Potatoes were from…
Amorosa are long, pink-skinned potatoes with creamy, firm flesh. They are ready for harvest early.
Andover are round potatoes with buff skin and white flesh. They are meant for commercial processing market for making potato chips from, but are also acceptable as an all-purpose table potato. History Notes Andover Potatoes were developed by R.L. Plaisted for the Cornell Foundation Seed Potato Program at Cornell University in 1981 from a cross…
Anita are round, light red skinned potatoes with white flesh. The plant is very productive. History Notes Anita Potatoes were developed by the Rockefeller Foundation in Mexico City, Mexico, from a cross between potatoes referred to as USDA Ace 25953 and USDA seedling B2131-3.
Anson Potatoes are round, sometimes a bit oval, with white skin and off-white flesh. They are marketed as all-purpose potatoes for the Newfoundland market. Storage Hints Stores well. History Notes Anson Potatoes were bred in 1965 by Belfast, Ireland native Kenneth G. Proudfoot for the Government of Canada at their Agriculture Canada Research Centre in…