Potato Varieties

Early varieties 65 + days to maturity; midseason 80+ days; late season 100+ days.

MINI TUBER VARIETIES (pre-packaged, in store)

Adirondack Blue Blue. Dark purple skin, purple and white flesh (lightens in color if boiled). Round to oblong tubers; higher yield than All Blue. A favorite in taste tests—good for baking, boiling, or fries. Blue flesh is high in antioxidants. Midseason. Van Bloem (conventional).

AmaRosa Fingerling Smooth red skin, red/white marbled flesh. Sweet and creamy. Retains color well when fried—wonderful colorful chips and fries. High in antioxidants. Late season. Van Bloem (organic).

Austrian Crescent Fingerling Yellow-tan skin, light yellow flesh. Nutty-tasting flesh holds shape well. Perfect boiled or in salads. Late season. Van Bloem (conventional and organic).

Cerisa Fingerling Smooth red skin, creamy yellow flesh; elongated tubers. Gourmet variety from Europe with a firm texture, slightly nutty flavor. Great all around cooking potato. Prolific producer. Midseason. Van Bloem (organic).

French Fingerling Tender, rosy skin and creamy yellow flesh with a tinge of pink. Excellent flavor; very versatile. Best unpeeled. Midseason. Van Bloem (organic).

Goldrush Russet Long, russet-skinned potato with bright white flesh. Great for baking— good boiled or fried too! High yields, good resistance to hollow heart, scar, verticillium wilt, and drought. Midseason. Van Bloem (organic).

Kennebec White Maine variety; block shaped; one of the best for frying and hash browns. Stores fairly well. Resistant to scab and late blight. Midseason. Van Bloem (conventional).

Minnesota Brown skin, white flesh. Rounded form. Good for frying. Stores extremely well. Midseason. Van Bloem (organic).

Queen Anne Smooth yellow skin, yellow flesh, uniform oval tubers. Tasty baked or mashed. Good scab resistance; high yields. Early season. Van Bloem (organic).

Red Norland Red skin, white flesh. Medium to large tubers with flavorful flesh. High yielding variety with moderate scab resistance. Stores well. Great for boiling or baking. Midseason. Van Bloem (conventional and organic).

Russet Norkotah Excellent russet potato for baking, boiling, frying. Good, very uniform producer. Scab resistant; stores well. Midseason. Van Bloem (organic).

18528 Aurora Ave. N., Shoreline, WA • skynursery.com • 206-546-4851 • Rev. 1/24/21 Potato Varieties

Smilin’ Eyes Yellow skin and flesh with lipstick pink “smiles” around the eyes. Large, oval tubers. Very high in antioxidants; excellent flavor and texture. Good baked, boiled, or fried. Late season. Van Bloem (organic).

Violetta Fingerling Smooth dark purple skin, purple/white marbled flesh. Small elongated tubers. Decorative and flavorful in soups and potato salad. Late season. Van Bloem (organic).

Yukon Gold Classic yellow variety; light tan skin with light yellow flesh, versatile and easy to grow. Productive variety, stores well. Early season. Van Bloem (conventional).

BULK POTATO VARIETIES (in the greenhouse, sold by the pound)

CONVENTIONALLY GROWN IN EASTERN WASHINGTON

California (Cal) White Very large long tubers with buff skin, white flesh. Good baker or boiler. Stores well. Midseason.

Chieftain Red skin, white flesh. Medium-sized oval tubers with smooth skin. Scab resistant. High yielding. Great for boiling and potato salad. Stores well. Midseason.

Clearwater Russet. Medium-sized oblong tubers are firm, heavy, and uniform. Excellent for either baking or frying. Superior flavor. Stores well. Scab and verticillium resistant. Mid to late season.

Elfe Oval tubers with golden yellow flesh and skin. Excellent flavor; stays firm when cooked. Resistant to scab, late blight and nematodes. Early season.

Red Lasoda Red skin, white flesh. Good red round potato. Great for boiling and potato salad. Stores well. Midseason.

Yukon Gold Classic yellow variety; light tan skin with light yellow flesh, versatile and easy to grow. Productive variety, stores well. Early season.

18528 Aurora Ave. N., Shoreline, WA • skynursery.com • 206-546-4851 • Rev. 1/24/21 • Page 2