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.

Huckleberry Gold Potatoes

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.

Banana Fingerling Potatoes

Originated in the Baltic region of Northeastern Europe. A thin skinned potato with a firm flesh.  They have a rich chestnut flavor and waxy texture which makes a perfect potato salad.  Can also be used to roast, steam or parboil for grilling.

French Fingerling Potatoes

A gourmet favorite with a rosy-pink skin and a creamy yellow flesh.  Larger and thicker than other fingerling types.  It has an outstanding nutty flavor.  The delicate skin doesn’t need to be peeled.  Use baked, boiled, fried, mashed or in salads.

Purple Majesty Potatoes

They have a much better flavor than other blue varieties and keep their rich color when cooked.  The deep purple/blue pigment is due to very high levels of Anthocyanin and carotenoids, and potent bioactive antioxidants.  Use baked, boiled, fried or in salads.