Russet Potatoes

This is the most widely consumed potato variety in Wisconsin and the United States. Russets are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh. Russets are light and fluffy when cooked, making them the ideal choice for baking and mashing. They are also wonderful for frying and roasting.

• Russet Potato Varieties
  • Century Russet

    Utilization: Full season fresh market Tuber Shape: Blocky to long Skin Color: Light Russet Flesh Color: White Consumer Quality: Good boiling and baking quality; does not process well for fries

    Frontier Russet

    Utilization: Early direct delivery or stored for fresh market, processing, or dehydrated products Tuber Shape: Oblong Skin Color: Medium Russet Flesh Color: White Consumer Quality: Medium specific gravity; medium sugar content after 45° F storage

    Goldrush

    Utilization: Fresh market; baking and boiling, as well as processing Tuber Shape: Oblong Skin Color: Russet Flesh Color: Golden Consumer Quality: Low to medium gravity; does not process well for fries

    Ranger Russet

    Utilization: Direct delivery or stored fresh market; processing french-fried or dehydrated product Tuber Shape: Long, slightly flattened Skin Color: Medium Russet Flesh Color: White Consumer Quality: High specific gravity; medium sugar content after storage at 45° F

    Russet Burbank

    Utilization: Direct delivery or stored for fresh market or processing into french-fried or dehydrated product Tuber Shape: Long, slightly flattened Skin Color: Medium Russet Flesh Color: White Consumer Quality: Medium specific gravity; medium sugar content after storage at 45° F

    Shepody

    Utilization: Early direct or stored for processing into french-fried product Tuber Shape: Long, flattened Skin Color: Buff to white Flesh Color: White Consumer Quality: Medium to low specific gravity (averaging 1.078); high sugar content after storage at 45° F

    Russet Norkotah

    Utilization: Early direct delivery or stored for fresh market Tuber Shape: Long, slightly flattened Skin Color: Medium Russet Flesh Color: White Consumer Quality: Low specific gravity (average 1.065); medium to high sugar content after storage at 45° F; strong flavor after storage

Round White Potatoes

Although Round Whites are grown and used most often in the Eastern United States, Wisconsin still grows a small amount of Round Whites each year. These potatoes are available year-round. Round Whites have a medium starch level and smooth, light tan skin with white flesh. They are creamy in texture and retain their shape well after cooking. Regarded as an all-purpose potato, Round Whites are versatile and can be used in most potato preparations. They are also ideal for scalloped potatoes, roasting, and for use in potato salads.

• Round White Potato Varieties
  • Atlantic

    Utilization: Dual purpose chipping and table variety Tuber Shape: Round to oval Skin Color: Buff Flesh Color: White Consumer Quality: High specific gravity; low sugar content after 50° F storage

    Norchip

    Utilization: Chipping - direct delivery or stored Tuber Shape: Round to oblong Skin Color: Smooth, white Flesh Color: White Consumer Quality: Medium specific gravity; low sugar content after storing 50° F

    Snowden

    Utilization: Chipping direct from field or from storage Tuber Shape: Round Skin Color: Tan to buff Flesh Color: White to cream Consumer Quality: Medium to low specific gravity (averaging 1.077)

    Superior

    Utilization: Chipping and fresh market Tuber Shape: Round Skin Color: Buff to white Flesh Color: White Consumer Quality: Medium to low specific gravity (averaging 1.073)

Round Red Potatoes

Round Red potatoes are available mostly in late summer and early fall. Round Reds are characterized by their rosy red skin and white flesh. These potatoes are generally round, though some may be more oblong. They have a firm, smooth, and moist texture, making them well suited for salads, roasting, boiling, and steaming. Round Reds are often referred to as "new potatoes;" however, "new" refers to any variety of potatoes that is harvested before reaching maturity.

• Round Red Potato Varieties
  • Cherry Red

    Utilization: Fresh market Tuber Shape: Round to oblong Skin Color: Red Flesh Color: White to cream Consumer Quality: Low specific gravity (averaging 1.069)

    Chieftin

    Utilization: Fresh market Tuber Shape: Round to oblong Skin Color: Pink to red Flesh Color: White Consumer Quality: Low specific gravity (averaging 1.066)

    LaRouge

    Utilization: Fresh market Tuber Shape: Round to oblong Skin Color: Red to pink Flesh Color: White Consumer Quality: Low specific gravity (averaging 1.067)

    Norland

    Utilization: Early direct delivery for fresh market Tuber Shape: Round to oval Skin Color: Light red (medium red for Red Norland) Flesh Color: White Consumer Quality: Low specific gravity (averaging 1.064); high sugar content after storage at 40°F to 45°F

    Pontiac

    Utilization: Fresh market Tuber Shape: Round Skin Color: Red to pink Flesh Color: White Consumer Quality: Low specific gravity (averaging 1.061)

    Red Bliss

    Utilization: Early summer harvest, fresh market (steamed, oven roasted) Tuber Shape: Small round, no larger than 1.5 inches in diameter Skin Color: Red Flesh Color: White

Yellow-Flesh Potatoes

These potatoes are very popular in Europe and are gaining popularity in the United States. Yellow-Flesh potatoes are grown mostly in Wisconsin and are available in late summer and early fall. These potatoes have a dense, creamy texture, which makes them a good baking, mashing, and roasting potato. With their golden color, you may be fooled into thinking that they are buttered. The most popular Yellow-Flesh variety is the Yukon Gold potato.

• Yellow-Flesh Potato Varieties
  • Ruby Crescent

    Utilization: Fresh market (salads, roasted, steamed) Tuber Shape: Slender fingerling Skin Color: Ruby Flesh Color: Yellow Flavor: Deep, earthy

    Yukon Gold

    Utilization: Early summer variety for fresh market (baking, mashing) and chipping Tuber Shape: Round to oblong Skin Color: Tan, buff to white with pink eyes Flesh Color: Light to medium yellow Consumer Quality: Medium to low specific gravity (averaging 1.073); stores fair Flavor: Buttery, smooth

    Yellow Finnish (a.k.a. Yellow Finn)

    Utilization: Available fall to spring, fresh market Tuber Shape: Small round Skin Color: Golden yellow Flesh Color: Light to medium yellow Flavor: Silky smooth, buttery

    Russian Banana Fingerling (a.k.a. Russian Fingerling)

    Utilization: Late summer to early winter availability, fresh market Tuber Shape: Long, crescent shape Skin Color: Yellow Flesh Color: Yellow Consumer Quality: Limited storage life

Blue and Purple Potatoes

These potatoes originated in South America and are not widely cultivated in the United States. Most Wisconsin Blue and Purple potatoes are available in the fall. These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwave cooking preserves their color the best, but steaming and baking are also favorable methods of preparation.

• Blue and Purple Potato Varieties
  • All Blue (a.k.a. Russian Blue)

    Utilization: Fresh market (makes great mashed potatoes, gnocchi, salads) and chipping Tuber Shape: Oblong Skin Color: Blue to purple Flesh Color: Mottled blue to beet purple Consumer Quality: Low specific gravity (averaging 1.062)

    Caribe

    Utilization: Harvested in mid-fall, fresh market (salads, home fries) Tuber Shape: Small round Skin Color: Deep purple Flesh Color: Purple Consumer Quality: Good storage quality

© 2008 Wisconsin Potato & Vegetable Growers Association P.O. Box 327 Antigo, WI 54409 Phone: (715) 623-7683 Fax: (715) 623-3176 E-mail: wpvga@wisconsinpotatoes.com

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