Abnaki Potatoes are rounded, but a bit flatter at the end where the stem was. The skin is buff coloured, with some occasional netting; inside the flesh is white. Above ground, the plant has medium-sized medium-green leaves, close together, and produces many white flowers. The plant delivers high yields. Abnaki are mostly grown in northeastern…
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…
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.
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 Frostless Potatoes
Alaska Frostless are oval, floury potatoes. Above ground, they are frost hardy down to 28 F (-2C.) Once harvested, the skins acquire a pale purple hue within a few days. History Notes Alaska Frostless Potatoes were developed by the Agriculture and Forestry Experiment Station in the Matanuska Valley in 1970, from a cross between potatoes…
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 Russet Potatoes
Alaska Russet Potatoes are oblong, with brownish-red skin that has some russetting on it. Inside, they have white flesh. They are marketed for table use by consumers. History Notes Alaska Russet Potatoes were developed by the United States Department of Agriculture (USDA) at the University of Alaska in Dearborn, Alaska from a cross between Columbia…
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.
Allagash Russet Potatoes
Allagash Russet are oblong potatoes with russetted skin. It was developed to be completely all-purpose: table use, potato chips, French Fries. History Notes Allagash Russet Potatoes were developed by the United States Department of Agriculture (USDA) at the University of Maine from a cross between potatoes referred to as BR7093-56 and B6024-3.
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.)…
Allehanna Potatoes have white flesh with smooth light skin. History Notes Allehanna Potatoes were developed by the Pennsylvania Coop before 1960.
Alturas are oblong potatoes with slight russeting on their skin. The plant delivers high yields in a late harvest. They are intended for processing into dried potato products, but are also good for French Fries (aka chips in the UK) even direct from cold storage (45 F / 7 C.) History Notes Alturas Potatoes were…
Amey are oblong, all-purpose potatoes with smooth skin with some russeting, and white flesh. They are good for baking, French fries. Aimed at home use market. Late season harvest. History Notes Amey Potatoes were released 2001 by United States Department of Agriculture (USDA).
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…
The tough skin on Antigo Potatoes make them good for harvesting by machines. History Notes Antigo Potatoes were developed from a cross between Menominee potato and a potato referred to as Wisconsin Seedling 302.44-6. Released 1955. Language Notes Named after Antigo, Wisconsin.
Arenac are light-skinned, round potatoes that were promoted for table use and potato chips. They are not grown anymore commercially. History Notes Arenac Potatoes were developed in a joint effort by Iowa State University, Michigan State University, and the United States Department of Agriculture (USDA). Released before 1962. Language Notes Named after Arenac, a county…
Atlantic are round potatoes with white skin, with some netting. Inside, they have off-white flesh. The potatoes can grow up to over 3 pounds (1.4 kg) each. The plant does well in northern climates. Atlantic has become one of the standard potatoes to be used commercially for potato chips (aka crisps) in North America, but…
Bake-King are oblong potatoes with thick white skin. These are floury potatoes directed at the consumer market. They are particularly good for baking. History Notes Developed by an R. Plaisted at Cornell University from a cross between Merrimack and Green Mountain potatoes. Released 1967.
Beauty of Hebron Potatoes
Beauty of Hebron are attractive, oval potatoes with rosy or pinkish-white skin and white flesh. They are directed at the consumer market, and have very good flavour. Early harvest. Storage Hints Stores well. History Notes Beauty of Hebron Potatoes were developed from “Garnet Chili” potato in New York State before 1946.
Belchip Potatoes are round with white flesh. They are good for potato chips, and for commercial French Fries. They make light-coloured French Fries. The plant tolerates fluctuating temperatures well. History Notes Belchip Potatoes were developed jointly by the United States Department of Agriculture, the University of Maine and the University of Florida, from a cross…
Belrus are long potatoes with russetted skin. These are floury potatoes, and very good for making into potato chips (aka crisps in the UK.) They have a dark thick skin, which is satisfyingly crunchy when baked. The plant delivers a late harvest. History Notes Belrus Potatoes were developed jointly by the University of Florida, University…
Bison Potatoes are round, with dark red skin and white flesh. They have a smooth, creamy firm texture and good flavour. They are waxy potatoes, marketed for table use. History Notes Bison Potatoes were developed by Robert H. Johansen at North Dakota State University in Fargo, North Dakota from a cross between two potatoes referred…