Red King Edward are oval, large-sized potatoes with dark reddish-purple skin, with occasional white patches, and off-white flesh. The skin stays red when cooked. These are floury potatoes. They are marketed as all-purpose for direct to consumer sales, but they are even more floury than regular King Edward Potatoes and won’t hold their shape particularly…
Floury Potatoes
Red Rascal Potatoes
Red Rascal Potatoes have red skin and yellow flesh. These are floury potatoes. Popular in New Zealand.
Redsen Potatoes
Redsen Potatoes are round, with smooth, thin dark-red skin, and white flesh. They are marketed as all-purpose for direct to consumer sales. Despite that, these are actually floury potatoes, okay for serving as a boiled potato, but not great. Storage Hints Doesn’t store very long, but for that short time, will maintain its colour. History…
Redskin Potatoes
There are two different potatoes called Redskin Potatoes. One was developed in 1934 by a William Pollack in Renfrewshire, Scotland. It is round, with pink skin, and pale yellow flesh. It is a floury potato, from a plant that delivers high yields. The other cultivar of potatoes called “Redskin” was developed by the United States…
Richters Jubel Potatoes
Richters Jubel are medium-sized potatoes with light yellow, rough skin, and white flesh. These are floury potatoes with good taste. History Notes Richters Jubel Potatoes were bred by a W. Richter in Germany in 1908 from a cross between Victoria Augusta Potatoes and a potato referred to as “78/92.” Introduced into Canada in the late…
Roasted Chips Recipe
If you would love to make chips at home, but can’t be asked to deal with the hassle of deep-frying, you’ll love these.
Rooster Potatoes
Rooster Potatoes are oval, with red skin and pale yellow flesh. The plant bears high yields. These are floury potatoes, but waxy enough to be used as a boiling potato if you don’t overcook them. History Notes Rooster Potatoes were developed at the Oak Park Research Centre, Carlow, Ireland by the Irish Ministry of Agriculture…
Russet Potatoes
Russet Potato © Denzil Green Russets is a term used in North American to describe a family of floury potatoes. They tend to be oval and large, some weigh up to a 500 g (a pound) each. They have a rough brown skin. In North America, the best known variety in this family is the…
Saco Potatoes
Saco Potatoes are floury potatoes. The plant delivers heavy yields. History Notes Saco Potatoes were developed by the United States Department of Agriculture (USDA) in Beltsville, Maryland and at its Agricultural Experimental Station in Orono, Maine from two potatoes referred to as “41956” and “X96-56”. Released 1955.
Sharpe’s Express Potatoes
Sharpe’s Express are small, oblong, somewhat pear-shaped potatoes with white skin and very pale yellow flesh. These are floury potatoes, and can fall apart when boiled. Good flavour. Storage Hints Stores well. History Notes Sharpe’s Express Potatoes were developed in 1900 by a Charles Sharpe of Sleaford, Lincolnshire, England.
Sheridan Potatoes
Sheridan Potatoes have red skin. These are floury potatoes. Early harvest. History Notes Sheridan Potatoes were developed by the University of Nebraska in Lincoln, Nebraska from a cross between Triumph potatoes and a potato referred to as “Nebraska 49.40-3.” Released 1953.
Snowchip Potatoes
Snowchip Potatoes are oval, with light-buff skin and white flesh. These are floury potatoes, good for baking, frying and processing into potato chips (aka crisps in the UK.) Not grown commercially currently as of 2006. History Notes Snowchip Potatoes were developed at the University of Alaska from a cross between Ontario and Stately potatoes. During…
Snowflake Potatoes
Snowflake Potatoes were popular in County Donegal, Ireland. The floury potatoes have light-buff skin, white flesh, and store well. The plant bears heavy yields. [American] Snowflake Potatoes Another potato called Snowflake was later developed at the North Dakota State University from a cross between Kennebec potatoes and a potato referred to as “ND 457-1.” During…
Soleia Potatoes
Soleia Potatoes are oblong, with quite yellow skin, and yellow flesh. These are floury potatoes. The plant has white blossoms. Storage Hints Stores well. History Notes Soleia Potatoes were developed by Bretagne Plants in France. Released 2001.
Turbo Potatoes
Turbo Potatoes are oblong, with pale yellow skin and flesh. These are floury potatoes, promoted for consumer table use, and for commercial processing into French Fries (aka chips in the UK.) History Notes Turbo Potatoes were developed in the Netherlands from a cross between two potatoes referred to as “Smeenge 69-17” and “SVP Ve 7445.”
Ulster Chieftan Potatoes
Ulster Chieftan Potatoes are oval with light-buff skin. They have good flavour. These are floury potatoes, but some people swear by them for boiling and salads if they are harvested early. Early harvest. History Notes Ulster Chieftan Potatoes were developed by a John Clarke from Mosside, Ballymoney, County Antrim, Northern Ireland. Released 1938.
Valor Potatoes
Valor Potatoes are oval with light-buff skin and white flesh. These are floury potatoes. Early harvest. History Notes Valor Potatoes were developed in 1993 by a Jack Dunnett of Caithness Potatoes Ltd, Scotland; released 1994.
Verity Potatoes
Verity Potatoes are oval, with light-buff skin with red eyes, and off-white flesh. These are floury potatoes, even though they are marketed as general purpose. Late harvest. History Notes Verity Potatoes were developed in 1998 by a Jack Dunnett of Caithness Potatoes Ltd, Scotland.
Viking Purple Potatoes
Viking Purple are round, large-sized potatoes with purple skin with bright-pink patches, and white flesh. These are floury potatoes, with good flavour. Storage Hints Stores well. History Notes Viking Purple Potatoes were developed at North Dakota State University in 1962.
White Congo Potatoes
White Congo Potatoes are long and oval, with a knobbly surface. They have bright purple skin, darker at one end, and white flesh, with blue tinges under the skin where the deep eyes were. The potatoes range in size from 3 to 4.5 oz (90g to 125g.) These are floury potatoes. High yields.
Witch Hill Potatoes
Witch Hill Potatoes are oval with smooth, light-buff skin. These are floury potatoes with good flavour. Early harvest. Popular in Scotland. History Notes Witch Hill Potatoes were developed in Cornwall, England. Released 1881.
Yetholm Gypsy Potatoes
Yetholm Gypsy are oval potatoes with bluish-purple skin, sometimes with patches of red and white showing through. Their skin colour fades when cooked. They have off-white flesh. They are a floury potato. Cooking Tips Very good for roasted potatoes. When boiling or steaming, best with skins left on. History Notes Sometimes called “Mr Little’s Yetholm…