Idaho Russet Burbank Potatoes
The most loved and used potato in America and have carried the famous “Grown in Idaho” seal for over 100 years. The Burbank is outstanding fried, baked, mashed, roasted, even dehydrated–these potatoes do it all. The Burbank bakes lighter and fluffier than other varieties and. Stores very well.
Red Pontiac Potatoes
Everyone’s favorite red for roasting, boiling, steaming, mixing into salads and a top notch mashing potato! A late season variety produces solid tubers with thin, red skin and shallow eyes. One of the better performing potatoes in heavy soils, and also stores well.
Yukon Gold Potatoes
The Yukon Gold potato was developed in Canada and released in 1981. It contains nearly twice as much vitamin C as regular baking potatoes. Use mashed, grilled, fried, sautéed or boiled. It is a mid-season potato 90-100 days. Stores approximately 2 weeks after harvest.
The first low glycemic potato. That means anyone watching their carbohydrates can have their potatoes and actually eat them too! This potato does not cause rapid spikes in blood sugar like most starchy foods. A great tasting potato with purple skin and yellow flesh. It bakes, boils or roasts at a high heat until crispy on the outside and a creamy inside. It is less susceptible to hollow heart than Yukon Golds.
They have two to three times more antioxidant activity than white or yellow potatoes. Typically, the taste of blue potatoes has been described as rich and nutty. There is enough starch in blue potatoes to make them good for mashing but they’re also moist and waxy enough to hold together in potato salad.