Old MacDonald's Potato Box Recipes
All About Potatoes Ingredients Degree offering : MBB ( Mashed, Boiled, Baked) Directions See below NUTRITION and HEALTH One serving-a 5.3 ounce, medium potato-provides: 45 percent of the Daily Value for vitamin C 21 percent of the Daily Value for potassium Three grams of fiber Only 100 calories Carbohydrates in your diet: Carbohydrates are the primary macronutrient fuel source for the body. While protein and fat can be utilized as fuel, carbohydrates are most readily converted into glucose in the blood. For a balanced diet, carbohydrates should supply slightly over half of one's calories for the day. Carbohydrates often are referred to as "simple" or "complex". Simple carbohydrates are sugars, for example: fructose (in fruit), sucrose (table sugar), and lactose (in milk). Complex carbohydrates are starches, found in foods like potatoes and other vegetables, breads, and cereals. Whole grain foods, fruits, vegetables, and legumes (dried beans and peas) should be the source of most of the carbohydrates in the diet. POTATO VARIETIES Russet Potatoes: 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 ideal for baking and mashing. They are also wonderful for frying and roasting. Round White Potatoes: Round whites are medium in starch level and have smooth, light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and can be used in most potato preparations. Long White Potatoes: Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. These all-purpose potatoes are very versatile and can be used in most potato preparations. Round Red Potatoes: These potatoes are characterized by their rosy red skin and white flesh. Red potatoes 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, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity. Yellow Flesh Potatoes: Yellow flesh potatoes are available in late summer and early fall. These potatoes have a dense, creamy texture. With their golden color, you can be fooled into thinking that they are buttered. Blue and Purple Potatoes: Blue and purple potatoes are most 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. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation. Waxy Potatoes: A term sometimes used to describe potatoes that are lower in starch. The term waxy refers to the smooth, creamy and moist texture of the potatoes when cooked. The cells in these potatoes have greater tendency to adhere, helping them to hold their shape well. This quality makes these potatoes ideal for boiling and steaming for such dishes as potato salad, soups, stews and scalloped potatoes. Waxy potatoes are also well suited for roasting. Red-skinned potatoes are often described as waxy, due to their smooth, moist quality. Boiling potatoes - These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch. They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy. You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent. Now, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers. Starchy/Mealy Potatoes: Terms used to describe potatoes that are higher in starch. The potato cells in starchy potatoes separate more easily upon cooking. When cooked, they have a glistening appearance and a dry, fluffy texture. These qualities make starchy potatoes particularly desirable for baking or mashing. These potatoes also have a lower sugar content making them desirable for deep frying since they will not brown excessively during cooking. Russet variety potatoes are usually described as being starchy/mealy. Baking potatoes - These are also called starchy potatoes. They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked. They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and frankly, the only potato worth frying. Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho New potatoes: Freshly dug potatoes that have not reached their maturity. True new potatoes are sold from late winter or early spring through midsummer. Sprouts With prolonged storage, potatoes will grow sprouts. To prevent them from developing, store potatoes in a cool, dark place. Always trim off sprouts before using potatoes. Fingerling Potatoes: Fingerlings grow differently. Most have rampantly-aggressive vines and a long, long setting season. Usually the potatoes don’t bulk up until the very end of the season. They seem to have more natural resistance to late blight and other diseases, too. Their yields also run big, but it takes fewer pounds of seed to plant the same number of row feet. French Fingerling: This fingerling is gourmet quality with smooth skin and yellow flesh. There is usually a little pink/red ring just under the skin. It produces medium to large tubers. Purple Peruvian: This is the only purple fingerling. The medium- to large-sized tubers need really rich soil and lots of water to prosper. This is a very popular variety. Rose Finn Apple: One of the best tasting of the fingerlings. It has rosy-buff skin with deep yellow flesh (blushed with red). Excellent for potato salad. Produces lots of medium-sized, well-clustered potatoes. Very good roasted over the coals. The tubers are long-keeping and the vines are very vigorous. Butterfinger/Peanut: Nutty-tasting yellow flesh is wrapped in a lightly russetted thin skin. It tends to have an attractive crescent shape. Butterfinger is very firm when cooked; the pieces hold their shape in potato salads. Also flavorful when first lightly steamed or boiled and then sautéed into stir fries. Relatively high starch content for a fingerling. WHITE ROUNDS: Allegany CHARACTERISTICS: The vine maturity of Allegany is very late. When grown to full maturity, its yield potential is very high. It is primarily grown as a tablestock variety but can be used for chip processing in certain production areas. Atlantic CHARACTERISTICS: A mid season cultivar widely grown for chipping. Marketable yields are moderately high.Plants are moderately large, with thick, upright stems, and slightly swollen, sparsely pubescent nodes. Leaves are bright, medium green, smooth, and moderately pubescent with prominent wings, large asymmetrical primary leaflets and numerous secondary and tertiary leaflets. Flowers are profuse with green, awl-shaped, pubescent calyx lobes, pale lavender corolla, orange anthers and abundant pollen. Tubers are oval to round with light to-heavy scaly netted skin, moderately shallow eyes, and white flesh. Tuber dormancy is medium-long. CalWhite CHARACTERISTICS: CalWhite is medium maturing and produces an exceptionally high yield of oblong, white-skinned tubers. It is suitable for the long-white tablestock market and has potential for use in the frozen processing trade. Tubers have a smooth, white to buff colored skin that may take on a slight pink color when exposed to low intensity light. They have an oblong, slightly flattened shape. Eyes are shallow, moderate in number and widely spaced near the stem end. Dormancy is short. Cascade CHARACTERISTICS: Plants are medium sized and spreading. Stems are green, medium thick with slight wings. Leaves are green, slightly pubescent and open. There are four pairs of primary leaflets and secondary and tertiary leaflets are abundant. Maturity is main season. Flowers are light lavender fading to white and pollen is abundant and 50% viable. Tubers are oblong with shallow eyes and bright white, smooth skin that shows occasional slight cracking. Although the initial intent for Cascade was the processing market, its attractive appearance and good internal qualities make it a good tablestock variety. Castile CHARACTERISTICS: The vine maturity of Castile is main season. Plants are medium to large, initially upright and later spreading and dense. Stems are green with slight purple pigmentation mostly at the nodes. Wings are prominent, straight to slightly waved. Leaves are medium to dark green with four pairs of primary leaflets. Flowers are violet with white tips. Tubers are oblong, slightly flattened with shallow eyes. Skin is smooth and white. Tubers are suitable for tablestock, chip and French fry processing. Yield potential is good and specific gravity is considered in the medium range. Chipeta CHARACTERISTICS: Chipeta is late maturing and produces a high yield of tubers with good quality. It is marketed primarily for chip stock. Plants are very large with upright growth habit. Stems are large, unpigmented with conspicuous wings and slightly swollen nodes. Leaves are large, medium green and slightly rugose. Flowers are abundant. Buds are green and open to expose large red to reddish purple corollas and large yellow anthers. Tubers are round to oval with white skin and white flesh. The skin is commonly covered with small, russeted areas. Eyes are moderately deep with apical eyes indented most. Eyes are moderate in number and concentrated on the apical end. Dormancy is medium. Gemchip CHARACTERISTICS: Gemchip is medium to late in maturity with above average yields. Primarily grown in the northwestern U.S. for chip processing. Plants are medium large, moderately upright to spreading. Stems are moderately thick and uniformly green. Leaves are large, broad, and dark green and have short pubescence on upper surface of midrib. Petioles are green and sparsely pubescent. Buds are green with slight red-purple at base. Flowers are few with medium large, white corolla and yellow-orange anthers. Tubers are round to short oblong, smooth with a shallow to moderately deep bud-end. Skin is smooth but may have small scaly patches. Irish Cobbler CHARACTERISTICS: Irish Cobbler is a very early maturing variety that was widely grown. Eating quality is reputed to be very good. Plants are medium in size, erect to spreading. Stems are thick to medium and are prominently angled. Nodes are slightly swollen and green, the internodes have a slight reddish-purple pigmentation. Wings are green, straight or occasionally slightly waved and are frequently double at the base of stems. Leaves have four pairs of primary leaflets which are medium in size and ovate. Flower color is lilac with white tips. Anthers are orange yellow and pollen is medium in abundance but of poor quality. Tubers are round, medium to large in size with deep stem and apical ends. Lateral eye depth ranges from shallow to deep. Skin color is creamy white and texture is smooth. Flesh color is white. Itasca CHARACTERISTICS: Itasca is a mid-season variety with superior yields. It is well suited as a processing variety for dryland conditions. Plants are very vigorous, semi-upright with leaves close and compact. The leaves are long, rigid and shiny both top and bottom with essentially no pubescence. Buds are reddish and flowers medium pink with small yellow anthers. Flower petals and anthers show a tendency to be irregular. The pollen is largely sterile. Tubers are smooth, round to blocky and oblong with shallow eyes. The tubers elongate as they increase in size. Kanona CHARACTERISTICS: Kanona is a mid season variety grown primarily for chipping. Plants are slow emerging, moderate in size and spreading in habit. Leaves are open with small secondary leaflets. Flowers are lavender with white tips extending to center of petal. Fruiting occurs sparsely in the field though the clone can be used as a male or a female in the greenhouse. Few tubers are produced per plant. They tend to be large and are produced on short stolons. They are spherical with medium deep eyes. Tubers have a white and slightly netted skin. Katahdin CHARACTERISTICS: The variety has main season maturity. Yielding ability is medium to high. This variety first gained prominence in the forties and maintained its position of major importance through the 1970's. During this time, it was the major white-skinned variety in the Northeast because of its consistent performance. Katahdin is used primarily for tablestock. Plants are medium in size, growing slowly at first, then developing rapidly with a somewhat open canopy. Stems, leaves, and petioles are dark green with slight purple pigmentation in the stems and petioles. Flowers are lilac with white tips. Pollen is abundant and fertile. For this reason and for its desirable characteristic, Katahdin appears in the pedigrees of many North American varieties. Tubers are round to oblong with buff, smooth skin and creamy white flesh. Lateral eyes are shallow and apical eyes are moderately deep. Specific gravity and cooking quality are medium. Dormancy is medium. Kennebec CHARACTERTICS: Kennebec is widely adapted and is grown in many parts of the world. At one time it was the primary variety used for potato chip processing in the U.S. and Canada. It was also important in french fry processing. On the table stock market its reputation for good culinary quality was well known. The variety produces a high yield of large tubers. Plants are main season in maturity. They are large, developing a dense canopy shortly after emergence. The plant is generally light green in color with no purple pigmentation. Leaflets are long and narrow. Flowers are white and often abort before opening. Tubers are oblong, slightly flattened with shallow eyes. Tubers of this variety are characterized by a thin, smooth white skin. Under some conditions tubers are misshapen. Tuber conformation is best in cool growing conditions. Specific gravity is medium high and cooking quality is good. Dormancy is medium. La Chipper CHARACTERISTICS: La Chipper is a midseason variety with moderate to high tuber yield and moderate specific gravity. It is well-suited for chipping. Plants are medium and spreading with very slightly pigmented stems, slightly swollen nodes, and prominent, single, green wings. Leaves are open, light green and slightly pubescent. Flower buds are light green. Flower calyx lobes are curved at tips, slightly pigmented and heavily pubescent. Corolla is cream in color when fully expanded. Anthers are orange with fair quantity and quality of pollen. Tubers are more elongated than round, somewhat flattened. Skin is smooth and white with medium to deep, cream colored eyes that are fairly evenly distributed. Tuber flesh is very white. Tubers separate easily from stolons. Dormancy is shorter than La Rouge and Red La Soda. Monona CHARACTERISTICS: A mid-season maturity variety with medium yields and widely used for chip processing from the field and from extended storage. Monona is widely grown in the North Central and Northeastern areas of the U.S. and in Canada. Plants are small to medium size with spreading growth habit. Stems are medium thick and round with green and slightly swollen nodes. Leaflets are large with pointed tips, medium green and roll when under stress. Flowers are large and white with abundant pubescence. Tubers are oblong to ovate, somewhat irregular, flattened with smooth, light-cream buff skin and white fleshed. Eyes are shallow to medium deep. Norchip CHARACTERISTICS: Norchip has a determinate growth habit, medium-early maturity, medium-large plant size and tends to be upright. Stems are green without other pigmentation. Nodes are green, straight and not swollen. Leaves are medium in size, light green (pale at maturity) and closed. The terminal leaflets are large, lanceolate with truncate bases and asymmetrical lobes. Primary leaflets are large and tend to cup when plants are under stress. Petioles are green, flowers are white, anthers are orange and pollen is abundant and of fair quality. Norwis CHARACTERISTICS: Norwis maturity is main season. It is slow in the initial development, but later growth results in medium to large, full vines. The stems are thick, mostly green with very light pubescence. Wings are slight to moderate and leaves are dark green and lightly pubescent. White flowers are moderately abundant. Tubers are blocky to oval, slightly flattened with a relatively smooth white to tan skin color. Lateral eyes are relatively shallow while apical eyes are moderately deep. Flesh color is a pale yellow to cream color. Onaway CHARACTERISTICS: Onaway is an early maturing variety with low specific gravity and is used primarily for the out-of-the-field fresh market. It is high yielding and is grown primarily in Michigan with some production in the Northeast. Plants are medium to large and upright. Stems are large, thick and prominently angled. Nodes are somewhat swollen and reddish. Internodes are reddish, wings are prominent and extremely waved. Leaves are medium sized and green. Inflorescence is branched and flowers are pink. Corolla is small sized and pink to reddish. Anthers are orange yellow and pollen is medium to abundant. Tubers are short and rounded. Skin is smooth and slightly flaked when mature. Eyes are medium deep and may be very deep on apical end when oversized or when grown under stress. Flesh is white. Ontario CHARACTERISTICS: Ontario is a very late maturing variety with high yields of medium specific gravity tubers. It is grown primarily in Maine, Wisconsin and Michigan. Plants are medium to large, erect and spreading. Stems are medium size and slightly angled. Nodes are slightly swollen and green; internodes slightly pigmented and wings are straight and green. Leaves are long and broad, scantly pubescent and have a green midrib. Calyx lobe tips are long, slender and very slightly pigmented. Corolla is small, pale lilac, or pale lobelia violet in center of each petal and white at edges. Anthers are empire yellow with pollen medium to poor. Tubers are oblong with a creamy buff smooth skin. Eyes are shallow except at apical end which is sometimes sunken. Flesh color is white. Pike CHARACTERISTICS: Plants of Pike are mid to main season maturity. Early vine growth is vigorous and plant canopy is relatively dense. Leaves are relatively open with four pairs of primary leaflets. Main stems are thick with straight single wings and moderate purple pigmentation. Petioles are green without anthocyanin pigmentation. Flowers are white. Pollen is abundant and fertile. Pike is also a good female parent. Tubers of Pike are medium sized, spherical with shallow lateral eyes and moderately deep apical eyes. The skin is buff colored and slightly netted. Tuber dormancy is considerably longer than Monona or Atlantic. Sebago CHARACTERISTICS: In the Great Lakes and Northeast Regions, Sebago is a very late maturing variety. It has medium to high yield potential, and was released primarily for its moderate field resistance to late blight. In addition to its adaptation to the Northeast, it has been grown in southern production areas as a table and chipstock variety. Plants are large, erect or spreading. Stems are thick, prominently angled, nodes slightly swollen and green; internodes are reddish-purple. Leaves are medium in length, broad and open. Leaflets are broadly ovate, large and dark green. Corolla is medium sized, reddish purple (and white-flowered sports are common), anthers are orange-yellow with scant pollen with poor fertility. Tubers are elliptical to round, medium-thick with a smooth ivory skin. Specific gravity is medium to low. Tuber dormancy is short. Shepody CHARACTERISTICS: A medium-late maturing variety with above average yields and is grown primarily for frozen french fry processing. It is widely grown in eastern Canada and the northern potato areas of the U.S. Plants are medium sized and spreading with large medium green leaves. Leaflets are broadly ovate and overlapping. Flowers are numerous, light violet with white tips. Tubers are oblong to long, with a smooth to lightly netted white skin and a white flesh. Eyes are medium deep and are most prevalent on the apical end. It sets tubers late; however, they size quickly. Tubers are uniform in size and percentage over 10 ounces is high. Snowden CHARACTERISTICS: Snowden is a full season variety with a vigorous and full vine growth. Stems are green and upright with a slight pubescence on the stems and leaves. Leaf surfaces are smooth, leaf tips are pointed and foliage color is a light green. Secondary leaflets are small and few in number. Flower color is white with light yellow anthers. There are few flowers per cluster and under most conditions, no seed berries are produced. Stolons are long, prolific and tuber set is heavy. Tubers are round, slightly flattened and the skin is slightly netted. Eyes are medium depth and at the stem attachment and apical end are somewhat deeper. Superior CHARACTERISTICS: A medium-early maturing variety with moderately high yields. Plants are medium sized, erect to spreading. Stems are reddish purple at the base and internodes, green at the nodes, and have prominent wings. Plant size and growth habit are similar to those of Irish Cobbler. Plant maturity is slightly later than Irish Cobbler. Leaves are dull green and small with the terminal leaflet ovate to round. Primary leaflets are arched symmetrical at the base; secondary leaflets occur on the midrib between pairs of primary leaflets. Flowers are pale pink-lilac with white tips and margins which gives a striped effect. The variety sets open-pollinated fruit. Tubers are round to oblong, slightly irregular with medium deep eyes and white flesh. The skin is buff in color and has a tendency to form a light, flaky net. Tubers are set deep on short stolons and separate readily from the vines at early harvest dates. Tuber dormancy is similar to that of Irish Cobbler and shorter than Atlantic. White Rose CHARACTERISTICS: White Rose is a medium to high yielding variety. Plants are large and spreading with prominently angled, slightly reddish-purple medium-thick stems. Leaves are medium in length, open and have three pairs of small, medium-green leaflets. Flowers are small and white with yellow anthers. Tubers are large, long, elliptical, and flattened with smooth, white skin and deep eyes. Flesh is white. The variety is predominantly grown in California but is also produced in Washington and Oregon. Yukon Gold CHARACTERISTICS: Yukon Gold has medium-early maturity (late in the mid-Atlantic Region of the U.S.), moderate yields, moderate specific gravity and relatively attractive tuber type. Plants are medium-large to large and upright. Stems are purplish but are more green in the upper portion of the plant. Leaf petioles extend downward. Nodes are not swollen. Leaves have a distinct terminal leaflet with four pairs of primary leaflets which are largest near the terminal leaflet. Secondary leaflets vary from two on lower leaves to 6-8 on upper leaves, usually in pairs. The number of tertiary leaves also increases from lower to upper leaves. Flowers are violet to light-violet with yellow anthers. Tubers slightly oval, may be somewhat flattened with yellow-white skin and light yellow tuber flesh. Its shallow, pink eyes distinguish Yukon Gold from other yellow-skinned, yellow-fleshed cultivars. RED ROUNDS: Chieftain CHARACTERISTICS: Chieftain has medium maturity, high yield potential and attractive tuber type. It is widely adapted. Plants are medium to large and spreading. Stems are medium green without other pigmentation, having nodes the same diameter as the stem with prominent wings. Leaves are dark green, slightly pubescent with numerous secondary leaflets. Flowers are light violet, anthers are yellow, with a moderate amount of fertile pollen. Tubers are oblong to round, medium thick with a smooth, medium red skin and white flesh. Eyes are shallow and well distributed on tubers. Tubers separate easily from the stolons and have a medium dormancy. La Rouge CHARACTERISTICS: La Rouge is a medium maturing variety that has a high yield potential of tubers that size early. Primary growing areas are in the southeastern U.S. The variety is grown for the fresh market and is generally not stored. Plants are medium large and spreading. Stems are pigmented, leaves are dark green and slightly pubescent, petioles are slightly purple. The flowers are violet with white tips; pollen is scant and has low fertility. Tubers are medium in size, oblong, flattened and somewhat irregular in shape. Skin is smooth and has a bright red color when harvested with green vines, but color fades as tubers mature. Tubers separate readily from stolons, but there is a tendency toward skinning. Eyes are moderately deep and well distributed. Tuber flesh is medium white to cream. Specific gravity of tubers is low, resulting in good boiling characteristics. NorDonna CHARACTERISTICS: NorDonna is a medium maturing dark red-skinned cultivar grown for the fresh market. Plants are medium-large with a spreading growth habit and medium-sized, moderately pubescent leaves having a semi-open silhouette. Rachis and petiole are purple on the upper surface and green on the underside. Stems are green with areas of purple pigmentation especially pronounced at the nodes. Straight wings also are weakly present on the stem. Flowers are medium-sized, with a purple corolla and yellow-orange anthers with good pollen shed. Dark red tubers are oval to round-oblong with shallow and well distributed eyes; tuber flesh is white. Norland CHARACTERISTICS: Norland is widely adapted, early maturing and has a determinate type of growth. Plants are medium large and spreading with stems that are medium-thick and prominently angled. Nodes are slightly swollen and green with green internodes and waved wings. Leaves are medium to large, slightly closed and medium green. Leaflets are ovate, acute lobed and asymmetrical. Petioles are green. Flowers are purple with medium-large orange anthers with abundant pollen. Tubers are oblong, smooth, slightly flattened, medium red with shallow eyes. Specific gravity is low to intermediate and yields are low to intermediate. Red La Soda CHARACTERISTICS: Red La Soda is a main season cultivar that is primarily grown in the southeastern U.S. It is harvested in the winter months as a fresh market variety. Plants are medium in size and spreading in habit. Stems, leaves and petioles are green with light pubescence. Flowers are large and lavender in color; pollen is scant. Tubers are round to oblong, slightly flattened with medium deep eyes. Tubers have a tendency toward skinning. Skin texture is smooth and color is deep red which tends to fade with time. Flesh color is white. Specific gravity tends to be low, thereby making the tubers well suited for boiling. Dormancy is long. Red Pontiac CHARACTERISTICS: A late season variety with round to oblong tubers with a dark red skin which may sometimes be netted. Tubers have medium to deep eyes, white flesh and low specific gravity. The variety is widely adapted with high yield potential. Red Pontiac is grown primarily for fresh market use and, in eastern Canada for offshore seed export. Plants are large, slightly spreading with thick stems that are prominently angled. Nodes are slightly reddish purple, wings are prominent and double. Flowers are large, light purple with white tips. Red Ruby CHARACTERISTICS: Red Ruby is a mid-season red variety for the fresh market. It yields well and has excellent color. Plants are medium large, upright and compact. Leaves are medium long and shiny; both top and bottom. Terminal leaflets are medium large, slightly cupped and lobed and dark green with pronounced veins. Petioles are reddish along the top vein. Buds are reddish and the petals are medium pink. The anthers are bright yellow with abundant and highly fertile pollen. The styles are two-lobed and without grooves. Tubers are round to blocky and dark red. The skin is smooth but sometimes slightly netted. Sangre CHARACTERISTICS: Sangre is a medium maturing, fresh market red potato adapted to the irrigated areas of the West. Plants are slow to emerge, medium in size and spreading. Stems are medium in size, with red pigment at the nodes. Leaves are large, dark green, slightly closed, pubescent and ovate. Petioles have red pigmentation. Flowers are few, lavender in color with orange anthers. Tubers are oval to oblong and smooth with shallow eyes and a dark red, slightly netted to netted skin. Yields are medium to high with medium specific gravity. Viking CHARACTERISTICS: Viking has main season maturity but has early tuber set. Yielding ability is high. Plants are medium sized, upright and vigorous. Stems are green, thick, non-pigmented with inconspicuous wings. Leaves are green, slightly pubescent and open. Corolla is light pink, anthers are orange and the pollen is low in quantity and quality. Tubers are large, oblong to round, medium thick, with a smooth, medium to deep red skin. Eyes are shallow and well distributed. Culinary quality is excellent, and specific gravity is higher than most red cultivars. RUSSETS: BelRus CHARACTERISTICS: BelRus is adapted to the growing conditions in the northeastern United States and northern Florida. Although the total yield potential of BelRus is lower than that of Russet Burbank, the more consistently uniform, well-shaped, smooth tubers of BelRus result in a greater yield of marketable tubers when grown in most areas in the Eastern U.S. Specific gravity of BelRus is generally higher than either Russet Burbank or Norgold Russet. Plants of BelRus are of medium maturity, small and upright. Stems have medium, prominent wings and slightly swollen nodes. Leaves are small with numerous secondary leaflets, few tertiary leaflets and slightly pubescent midribs and petioles. Flowers have pink buds, dark pink corollas and orange anthers. Tubers are long and slightly flattened, with shallow, well-distributed eyes. Skin is heavily russeted except immediately adjacent to the eyes which may not be russeted. Tuber flesh is cream in color. Tuber dormancy is medium. Centennial Russet CHARACTERISTICS: Plants are determinate, medium large, upright, spreading and medium to late maturing. Stems are large, green (occasionally with reddish pigmentation at the nodes) and the wings are slightly wavy. Leaves are large, dark green, open and pubescent. Petioles are light green with red pigment at the base. The terminal leaflets are large, ovate and symmetrical. Primary leaflets are symmetrical, ovate and partly truncate. Flowers are many, large and lavender with white at the apex. The calyx has red pigmentation at the base. Anthers are large and orange with a moderate amount of pollen. Tubers are oblong, smooth,blocky and slightly flattened with a thick, dark netted skin. Eyes are shallow and sparse on the stem end. Tuber flesh is white. Century Russet CHARACTERISTICS: Century Russet has a late maturing vine although the tubers reach acceptable size early- to mid-season. It produces an exceptionally high yield of long, lightly russetted tubers. It is well suited for the fresh market. Plants are large with a decumbent growth habit. Stems are unpigmented with inconspicuous wings and slightly swollen nodes. Leaves are medium sized, dark green with a bluish cast and have abundant pubescence. Flowers are abundant early in the season. Buds are green, corollas medium-sized and white, anthers large and yellow. Tubers are long and cylindrical to slightly flattened. Skin is lightly and uniformly russeted. Eyes medium-shallow with a distinct eyebrow, moderate in number and evenly distributed. Dormancy is medium. Frontier Russet CHARACTERISTICS: Plants are medium-small, upright, moderately compact and of medium-early maturity. Stems are medium thick, green with light brownish-purple pigment and have swollen nodes. Wings are narrow, straight and inconspicuous. Leaves are long, narrow, medium green and open with three pairs of ovate leaflets with acuminate tips and round bases. Flowers are few, medium in size, white and have bright yellow anthers. Tubers are oblong to long, cylindrical with blocky ends and medium to light russet periderm. Flesh is white. Goldrush CHARACTERISTICS: Goldrush is a medium maturing russet cultivar grown primarily for the fresh market. The plant is medium-large with an upright growth habit, with medium-sized, moderately pubescent leaves having an open silhouette. Stems are green with purple pigmentation at the base with moderate-sized, waved wings. Flowering is sparse with the flower color being off-white to light lavender. Flowers are large with orange anthers that shed abundant pollen. Russeted tubers are oblong-blocky to long and average approximately 6-10 tubers per plant. Eyes are very shallow and well distributed; under some conditions they may show a reddish blush. Tuber flesh is very white and tuber dormancy is medium in duration. HiLite Russet CHARACTERISTICS: HiLite Russet is of medium to early maturity with medium to high yields and medium specific gravity. Plants are bushy and upright with large, dark-green and compact leaves with three pairs of large, ovate leaflets. Stems are green, winged, thick and slightly red pigmented. Flowers are white with pink pigment and orange-yellow anthers. Tubers are smooth, oblong to long, with a medium to heavy russet. Krantz CHARACTERISTICS: Krantz combines yield and specific gravity equal or exceeding that of Norgold Russet with exceptional boiling and baking qualities. Krantz processes well for fresh or frozen french fries. Total glycoalkaloid content is low (2.5 mg/100g fresh weight). Plants are medium-late maturity, tall, vigorous and upright. Stems are medium thick with a reddish tinge at the nodes. Wings are straight, single, but not prominent. Leaves are flat, medium sized, smooth and glossy, having decurrent (extending downward), irregular terminal leaflets and 3-5 pairs of asymmetrical, flat primary leaflets. Secondary leaflets are small, between primary leaflets. The inflorescence is on a long peduncle, with reddish buds, large white corollas and green anthers. Tubers are oblong to slightly blocky, russet-skinned, with shallow eyes, white flesh and short dormancy. Tuber bulking occurs early. Lemhi Russet CHARACTERISTICS: Plants are late, medium-large sized, moderately upright but becoming spreading at maturity. Stems are moderately thick, medium green and smooth. Leaves are of medium size, medium green, lightly pubescent with ovate leaflets that have obtuse to acute apices and are slightly rugose. Flowers are red-purple with white tips and yellow-orange anthers. Pollen is fertile and female fertility is good. Tubers are oblong to long with rounded ends and have tannish-brown, medium to heavy netted skin. Yields are medium to high. Nooksack CHARACTERISTICS: Nooksack is late maturing and produces a medium to high yield of tubers with good appearance and excellent quality. It is well suited for frozen French fry production but can also be used in the fresh market. Plants are large, upright to spreading. Stems are few and large with inconspicuous wings and slightly swollen nodes. Leaves are very large and dark green. Young leaves often have merged leaflets. Flowers are sparse and borne on very short peduncles. Buds are green, corollas medium-sized and white, anthers large and orange. Tubers are oblong to long and flattened. Skin is heavily and uniformly russeted. Eyes are shallow, few and unevenly distributed. Dormancy is exceptionally long. Norgold Russet CHARACTERISTICS: The plants are early maturing, determinate in growth habit, medium sized and compact. Stems are green, medium thick with conspicuous wings. Nodes and internodes are green. Leaves are medium to small, closed and dark green. The terminal leaflets are small and ovate with an asymmetrical base and an acute apex. Primary leaflets are small and tend to be cupped particularly when plants are under stress. Flowers are pink, medium in size with orange anthers; pollen is scant and of fair quality. NorKing Russet CHARACTERISTICS: NorKing Russet is a medium-maturing russet variety with excellent vigor and high yields of attractive tubers. It is best suited for fresh market and processing into frozen french fries. Plants are large and upright with pigmented nodes and internodes on large, thick stems that have waved, pigmented wings and medium, clasping stipules. Leaves are large, open, and slightly pubescent. Flower buds are slightly pigmented. NorKing Russet has recurrent, pubescent calyx lobes, and red-purple corolla, large orange-yellow anthers with fairly abundant pollen. Tubers are oblong and blocky, with medium to heavy russet skin, shallow eyes, and short, slightly curved eyebrows. Dormancy is quite long. Ranger Russet CHARACTERISTICS: Ranger Russet is a full season variety which produces high yields of high quality, long, russet-skinned tubers which are slightly flattened. It is well suited for frozen processing and fresh market. Russet Burbank CHARACTERISTICS: A late maturing variety that requires a 140 to 150 day growing season to produce maximum yields and quality. Yields are moderately high ranging from 250 to 600 cwt/A (28 to 67 t/ha). The cultivar is well adapted and primarily grown with irrigation in the northwestern states of Idaho, Washington, Oregon, Montana, and in Canada. It is also grown in several north-central and mid-western states. Plants are vigorous, spreading and have an indeterminate type of growth. Stems are thick, prominently angled and finely mottled. Leaflets are long, medium in width and light to medium green in color. The blossoms are few, white and not fertile. Tubers are large, long and cylindrical or slightly flattened with russeted skin. They eyes are shallow and the flesh is white. Russet Norkotah CHARACTERISTICS: Russet Norkotah is an early to medium maturity cultivar grown primarily for the fresh market. Russet Nugget CHARACTERISTICS: Russet Nugget is late maturing and produces a medium to high yield of high quality, russeted tubers. It is well suited for both the frozen processing and fresh markets. SELECTION, HANDLING and STORAGE Selecting Potatoes: Select potatoes that are firm, smooth and fairly clean. Avoid potatoes that are wrinkled or have wilted skins, soft dark areas, cut surfaces or a green appearance. Choose potatoes of uniform size for even cooking. Storing Potatoes: Store potatoes in a cool, dark place that is well ventilated. The ideal storage temperature is 45 to 50ºF. If your potatoes have developed sprouts or a green tinge, be sure to trim off any sprouts or green areas before using. Do not refrigerate potatoes. Potatoes stored below 40ºF will develop a sweet taste, due to the conversion of starch to sugar in the tubers. This increased sugar will cause potatoes to darken when cooked. Avoid prolonged exposure to light, which causes potatoes to turn green. This greening causes a bitter flavor and should be pared before the potato is used. Refrigerate any leftover potatoes within 2 hours after cooking. Prepping Potatoes: Cut potatoes can be stored in cold water before cooking to prevent discoloration. However, to prevent loss of some of the potatoes' water-soluble nutrients, potatoes should not sit in water for longer than two hours. Skin-on potatoes are easier to prepare and are healthier. Just wash thoroughly before using, scrubbing gently with a vegetable brush or clean sponge before using. Wash potatoes carefully, and scrub gently with a vegetable brush if cooking with skins on. Perfect Potato Salad: Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe! Though there are as many different kinds of potato salad as there are people who make them, most of these spud concoctions fit into one of two categories: creamy, or vinegar-based. Creamy potato salad almost always has a mayonnaise-based dressing, but it can also contain sour cream, yogurt, and creamy-style salad dressings. Creamy potato salad is served cold. Most vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm. Spud Safety You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun. Pick a Potato Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato , consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully. If you wish to add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly before you begin; 'gritty' is one texture that nobody likes in their food! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil. Depending on your definition of 'bite-size' the potatoes will take between 8 and 15 minutes to cook. Check them often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. If you're making a hot potato salad to be served immediately, have your dressing ready to mix with the potatoes right away. Otherwise, you should cool the potatoes by spreading them out on a baking sheet in a single layer. Potatoes are at their most absorbent when they're hot, so this is a good time to add some seasonings: salt, pepper, dried herbs, and a sprinkle of your favorite vinegar. When the potatoes are no longer steaming, transfer them to the refrigerator to chill. Now is the Time to Season While your potatoes are busy chilling, you can mix the rest of the salad ingredients together. You can make your potato salad as casual or as highbrow as you'd like depending on what you add to it. Some people prefer the simple route, with few additions, while others like as many treats and surprises as they can possibly pack into one bowl and still leave room for the potatoes! Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground, Dijon-style to extra spicy. Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary. Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from are: Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun!

Old MacDonald's Potato Box Recipes

All About Potatoes

Ingredients

Degree offering :
MBB ( Mashed, Boiled, Baked)

Directions

See below

NUTRITION and HEALTH

One serving-a 5.3 ounce, medium potato-provides:

45 percent of the Daily Value for vitamin C
21 percent of the Daily Value for potassium
Three grams of fiber
Only 100 calories

Carbohydrates in your diet:

Carbohydrates are the primary macronutrient fuel source for the body. While protein and fat can be utilized as fuel, carbohydrates are most readily converted into glucose in the blood. For a balanced diet, carbohydrates should supply slightly over half of one's calories for the day. Carbohydrates often are referred to as "simple" or "complex". Simple carbohydrates are sugars, for example: fructose (in fruit), sucrose (table sugar), and lactose (in milk). Complex carbohydrates are starches, found in foods like potatoes and other vegetables, breads, and cereals. Whole grain foods, fruits, vegetables, and legumes (dried beans and peas) should be the source of most of the carbohydrates in the diet.

POTATO VARIETIES

Russet Potatoes:

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 ideal for baking and mashing. They are also wonderful for frying and roasting.

Round White Potatoes:

Round whites are medium in starch level and have smooth, light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and can be used in most potato preparations.

Long White Potatoes:

Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. These all-purpose potatoes are very versatile and can be used in most potato preparations.

Round Red Potatoes:

These potatoes are characterized by their rosy red skin and white flesh. Red potatoes 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, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity.

Yellow Flesh Potatoes:

Yellow flesh potatoes are available in late summer and early fall. These potatoes have a dense, creamy texture. With their golden color, you can be fooled into thinking that they are buttered.

Blue and Purple Potatoes:

Blue and purple potatoes are most 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. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation.

Waxy Potatoes:

A term sometimes used to describe potatoes that are lower in starch. The term waxy refers to the smooth, creamy and moist texture of the potatoes when cooked. The cells in these potatoes have greater tendency to adhere, helping them to hold their shape well. This quality makes these potatoes ideal for boiling and steaming for such dishes as potato salad, soups, stews and scalloped potatoes. Waxy potatoes are also well suited for roasting. Red-skinned potatoes are often described as waxy, due to their smooth, moist quality.

Boiling potatoes -

These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch.

They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy.

You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.
Now, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers.

Starchy/Mealy Potatoes:

Terms used to describe potatoes that are higher in starch. The potato cells in starchy potatoes separate more easily upon cooking. When cooked, they have a glistening appearance and a dry, fluffy texture. These qualities make starchy potatoes particularly desirable for baking or mashing. These potatoes also have a lower sugar content making them desirable for deep frying since they will not brown excessively during cooking. Russet variety potatoes are usually described as being starchy/mealy.

Baking potatoes -

These are also called starchy potatoes. They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.

They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and frankly, the only potato worth frying.

Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho

New potatoes:

Freshly dug potatoes that have not reached their maturity. True new potatoes are sold from late winter or early spring through midsummer. Sprouts With prolonged storage, potatoes will grow sprouts. To prevent them from developing, store potatoes in a cool, dark place. Always trim off sprouts before using potatoes.

Fingerling Potatoes:

Fingerlings grow differently. Most have rampantly-aggressive vines and a long, long setting season. Usually the potatoes don’t bulk up until the very end of the season. They seem to have more natural resistance to late blight and other diseases, too. Their yields also run big, but it takes fewer pounds of seed to plant the same number of row feet.

French Fingerling:

This fingerling is gourmet quality with smooth skin and yellow flesh. There is usually a little pink/red ring just under the skin. It produces medium to large tubers.

Purple Peruvian:

This is the only purple fingerling. The medium- to large-sized tubers need really rich soil and lots of water to prosper. This is a very popular variety.

Rose Finn Apple:

One of the best tasting of the fingerlings. It has rosy-buff skin with deep yellow flesh (blushed with red). Excellent for potato salad. Produces lots of medium-sized, well-clustered potatoes. Very good roasted over the coals. The tubers are long-keeping and the vines are very vigorous.

Butterfinger/Peanut:

Nutty-tasting yellow flesh is wrapped in a lightly russetted thin skin. It tends to have an attractive crescent shape. Butterfinger is very firm when cooked; the pieces hold their shape in potato salads. Also flavorful when first lightly steamed or boiled and then sautéed into stir fries. Relatively high starch content for a fingerling.

WHITE ROUNDS:

Allegany

CHARACTERISTICS: The vine maturity of Allegany is very late. When grown to full maturity, its yield potential is very high. It is primarily grown as a tablestock variety but can be used for chip processing in certain production areas.

Atlantic

CHARACTERISTICS: A mid season cultivar widely grown for chipping. Marketable yields are moderately high.Plants are moderately large, with thick, upright stems, and slightly swollen, sparsely pubescent nodes. Leaves are bright, medium green, smooth, and moderately pubescent with prominent wings, large asymmetrical primary leaflets and numerous secondary and tertiary leaflets. Flowers are profuse with green, awl-shaped, pubescent calyx lobes, pale lavender corolla, orange anthers and abundant pollen. Tubers are oval to round with light to-heavy scaly netted skin, moderately shallow eyes, and white flesh. Tuber dormancy is medium-long.

CalWhite

CHARACTERISTICS: CalWhite is medium maturing and produces an exceptionally high yield of oblong, white-skinned tubers. It is suitable for the long-white tablestock market and has potential for use in the frozen processing trade.
Tubers have a smooth, white to buff colored skin that may take on a slight pink color when exposed to low intensity light. They have an oblong, slightly flattened shape. Eyes are shallow, moderate in number and widely spaced near the stem end. Dormancy is short.

Cascade

CHARACTERISTICS: Plants are medium sized and spreading. Stems are green, medium thick with slight wings. Leaves are green, slightly pubescent and open. There are four pairs of primary leaflets and secondary and tertiary leaflets are abundant. Maturity is main season. Flowers are light lavender fading to white and pollen is abundant and 50% viable. Tubers are oblong with shallow eyes and bright white, smooth skin that shows occasional slight cracking.
Although the initial intent for Cascade was the processing market, its attractive appearance and good internal qualities make it a good tablestock variety.

Castile

CHARACTERISTICS: The vine maturity of Castile is main season. Plants are medium to large, initially upright and later spreading and dense. Stems are green with slight purple pigmentation mostly at the nodes. Wings are prominent, straight to slightly waved. Leaves are medium to dark green with four pairs of primary leaflets. Flowers are violet with white tips. Tubers are oblong, slightly flattened with shallow eyes. Skin is smooth and white. Tubers are suitable for tablestock, chip and French fry processing. Yield potential is good and specific gravity is considered in the medium range.

Chipeta

CHARACTERISTICS: Chipeta is late maturing and produces a high yield of tubers with good quality. It is marketed primarily for chip stock.
Plants are very large with upright growth habit. Stems are large, unpigmented with conspicuous wings and slightly swollen nodes. Leaves are large, medium green and slightly rugose. Flowers are abundant. Buds are green and open to expose large red to reddish purple corollas and large yellow anthers.
Tubers are round to oval with white skin and white flesh. The skin is commonly covered with small, russeted areas. Eyes are moderately deep with apical eyes indented most. Eyes are moderate in number and concentrated on the apical end. Dormancy is medium.

Gemchip

CHARACTERISTICS: Gemchip is medium to late in maturity with above average yields. Primarily grown in the northwestern U.S. for chip processing.
Plants are medium large, moderately upright to spreading. Stems are moderately thick and uniformly green. Leaves are large, broad, and dark green and have short pubescence on upper surface of midrib. Petioles are green and sparsely pubescent. Buds are green with slight red-purple at base. Flowers are few with medium large, white corolla and yellow-orange anthers.
Tubers are round to short oblong, smooth with a shallow to moderately deep bud-end. Skin is smooth but may have small scaly patches.

Irish Cobbler

CHARACTERISTICS: Irish Cobbler is a very early maturing variety that was widely grown. Eating quality is reputed to be very good.
Plants are medium in size, erect to spreading. Stems are thick to medium and are prominently angled. Nodes are slightly swollen and green, the internodes have a slight reddish-purple pigmentation. Wings are green, straight or occasionally slightly waved and are frequently double at the base of stems. Leaves have four pairs of primary leaflets which are medium in size and ovate. Flower color is lilac with white tips. Anthers are orange yellow and pollen is medium in abundance but of poor quality.
Tubers are round, medium to large in size with deep stem and apical ends. Lateral eye depth ranges from shallow to deep. Skin color is creamy white and texture is smooth. Flesh color is white.

Itasca

CHARACTERISTICS: Itasca is a mid-season variety with superior yields. It is well suited as a processing variety for dryland conditions.
Plants are very vigorous, semi-upright with leaves close and compact. The leaves are long, rigid and shiny both top and bottom with essentially no pubescence. Buds are reddish and flowers medium pink with small yellow anthers. Flower petals and anthers show a tendency to be irregular. The pollen is largely sterile.
Tubers are smooth, round to blocky and oblong with shallow eyes. The tubers elongate as they increase in size.

Kanona

CHARACTERISTICS: Kanona is a mid season variety grown primarily for chipping.
Plants are slow emerging, moderate in size and spreading in habit. Leaves are open with small secondary leaflets. Flowers are lavender with white tips extending to center of petal. Fruiting occurs sparsely in the field though the clone can be used as a male or a female in the greenhouse.
Few tubers are produced per plant. They tend to be large and are produced on short stolons. They are spherical with medium deep eyes. Tubers have a white and slightly netted skin.

Katahdin

CHARACTERISTICS: The variety has main season maturity. Yielding ability is medium to high. This variety first gained prominence in the forties and maintained its position of major importance through the 1970's. During this time, it was the major white-skinned variety in the Northeast because of its consistent performance. Katahdin is used primarily for tablestock.
Plants are medium in size, growing slowly at first, then developing rapidly with a somewhat open canopy. Stems, leaves, and petioles are dark green with slight purple pigmentation in the stems and petioles. Flowers are lilac with white tips. Pollen is abundant and fertile. For this reason and for its desirable characteristic, Katahdin appears in the pedigrees of many North American varieties. Tubers are round to oblong with buff, smooth skin and creamy white flesh. Lateral eyes are shallow and apical eyes are moderately deep. Specific gravity and cooking quality are medium. Dormancy is medium.

Kennebec

CHARACTERTICS: Kennebec is widely adapted and is grown in many parts of the world. At one time it was the primary variety used for potato chip processing in the U.S. and Canada. It was also important in french fry processing. On the table stock market its reputation for good culinary quality was well known. The variety produces a high yield of large tubers.
Plants are main season in maturity. They are large, developing a dense canopy shortly after emergence. The plant is generally light green in color with no purple pigmentation. Leaflets are long and narrow. Flowers are white and often abort before opening. Tubers are oblong, slightly flattened with shallow eyes. Tubers of this variety are characterized by a thin, smooth white skin. Under some conditions tubers are misshapen. Tuber conformation is best in cool growing conditions. Specific gravity is medium high and cooking quality is good. Dormancy is medium.

La Chipper

CHARACTERISTICS: La Chipper is a midseason variety with moderate to high tuber yield and moderate specific gravity. It is well-suited for chipping.
Plants are medium and spreading with very slightly pigmented stems, slightly swollen nodes, and prominent, single, green wings. Leaves are open, light green and slightly pubescent. Flower buds are light green. Flower calyx lobes are curved at tips, slightly pigmented and heavily pubescent. Corolla is cream in color when fully expanded. Anthers are orange with fair quantity and quality of pollen.
Tubers are more elongated than round, somewhat flattened. Skin is smooth and white with medium to deep, cream colored eyes that are fairly evenly distributed. Tuber flesh is very white. Tubers separate easily from stolons. Dormancy is shorter than La Rouge and Red La Soda.

Monona

CHARACTERISTICS: A mid-season maturity variety with medium yields and widely used for chip processing from the field and from extended storage. Monona is widely grown in the North Central and Northeastern areas of the U.S. and in Canada.
Plants are small to medium size with spreading growth habit. Stems are medium thick and round with green and slightly swollen nodes. Leaflets are large with pointed tips, medium green and roll when under stress. Flowers are large and white with abundant pubescence. Tubers are oblong to ovate, somewhat irregular, flattened with smooth, light-cream buff skin and white fleshed. Eyes are shallow to medium deep.

Norchip

CHARACTERISTICS: Norchip has a determinate growth habit, medium-early maturity, medium-large plant size and tends to be upright. Stems are green without other pigmentation. Nodes are green, straight and not swollen. Leaves are medium in size, light green (pale at maturity) and closed. The terminal leaflets are large, lanceolate with truncate bases and asymmetrical lobes. Primary leaflets are large and tend to cup when plants are under stress. Petioles are green, flowers are white, anthers are orange and pollen is abundant and of fair quality.

Norwis

CHARACTERISTICS: Norwis maturity is main season. It is slow in the initial development, but later growth results in medium to large, full vines. The stems are thick, mostly green with very light pubescence. Wings are slight to moderate and leaves are dark green and lightly pubescent. White flowers are moderately abundant. Tubers are blocky to oval, slightly flattened with a relatively smooth white to tan skin color. Lateral eyes are relatively shallow while apical eyes are moderately deep. Flesh color is a pale yellow to cream color.

Onaway

CHARACTERISTICS: Onaway is an early maturing variety with low specific gravity and is used primarily for the out-of-the-field fresh market. It is high yielding and is grown primarily in Michigan with some production in the Northeast. Plants are medium to large and upright. Stems are large, thick and prominently angled. Nodes are somewhat swollen and reddish. Internodes are reddish, wings are prominent and extremely waved. Leaves are medium sized and green. Inflorescence is branched and flowers are pink. Corolla is small sized and pink to reddish. Anthers are orange yellow and pollen is medium to abundant.
Tubers are short and rounded. Skin is smooth and slightly flaked when mature. Eyes are medium deep and may be very deep on apical end when oversized or when grown under stress. Flesh is white.

Ontario

CHARACTERISTICS: Ontario is a very late maturing variety with high yields of medium specific gravity tubers. It is grown primarily in Maine, Wisconsin and Michigan.
Plants are medium to large, erect and spreading. Stems are medium size and slightly angled. Nodes are slightly swollen and green; internodes slightly pigmented and wings are straight and green. Leaves are long and broad, scantly pubescent and have a green midrib.
Calyx lobe tips are long, slender and very slightly pigmented. Corolla is small, pale lilac, or pale lobelia violet in center of each petal and white at edges. Anthers are empire yellow with pollen medium to poor.
Tubers are oblong with a creamy buff smooth skin. Eyes are shallow except at apical end which is sometimes sunken. Flesh color is white.

Pike

CHARACTERISTICS: Plants of Pike are mid to main season maturity. Early vine growth is vigorous and plant canopy is relatively dense. Leaves are relatively open with four pairs of primary leaflets. Main stems are thick with straight single wings and moderate purple pigmentation. Petioles are green without anthocyanin pigmentation. Flowers are white. Pollen is abundant and fertile. Pike is also a good female parent.
Tubers of Pike are medium sized, spherical with shallow lateral eyes and moderately deep apical eyes. The skin is buff colored and slightly netted. Tuber dormancy is considerably longer than Monona or Atlantic.

Sebago

CHARACTERISTICS: In the Great Lakes and Northeast Regions, Sebago is a very late maturing variety. It has medium to high yield potential, and was released primarily for its moderate field resistance to late blight. In addition to its adaptation to the Northeast, it has been grown in southern production areas as a table and chipstock variety. Plants are large, erect or spreading. Stems are thick, prominently angled, nodes slightly swollen and green; internodes are reddish-purple. Leaves are medium in length, broad and open. Leaflets are broadly ovate, large and dark green. Corolla is medium sized, reddish purple (and white-flowered sports are common), anthers are orange-yellow with scant pollen with poor fertility. Tubers are elliptical to round, medium-thick with a smooth ivory skin. Specific gravity is medium to low. Tuber dormancy is short.
Shepody

CHARACTERISTICS: A medium-late maturing variety with above average yields and is grown primarily for frozen french fry processing. It is widely grown in eastern Canada and the northern potato areas of the U.S.
Plants are medium sized and spreading with large medium green leaves. Leaflets are broadly ovate and overlapping. Flowers are numerous, light violet with white tips.
Tubers are oblong to long, with a smooth to lightly netted white skin and a white flesh. Eyes are medium deep and are most prevalent on the apical end. It sets tubers late; however, they size quickly. Tubers are uniform in size and percentage over 10 ounces is high.

Snowden

CHARACTERISTICS: Snowden is a full season variety with a vigorous and full vine growth. Stems are green and upright with a slight pubescence on the stems and leaves. Leaf surfaces are smooth, leaf tips are pointed and foliage color is a light green. Secondary leaflets are small and few in number.
Flower color is white with light yellow anthers. There are few flowers per cluster and under most conditions, no seed berries are produced. Stolons are long, prolific and tuber set is heavy.
Tubers are round, slightly flattened and the skin is slightly netted. Eyes are medium depth and at the stem attachment and apical end are somewhat deeper.

Superior

CHARACTERISTICS: A medium-early maturing variety with moderately high yields. Plants are medium sized, erect to spreading. Stems are reddish purple at the base and internodes, green at the nodes, and have prominent wings.
Plant size and growth habit are similar to those of Irish Cobbler. Plant maturity is slightly later than Irish Cobbler. Leaves are dull green and small with the terminal leaflet ovate to round. Primary leaflets are arched symmetrical at the base; secondary leaflets occur on the midrib between pairs of primary leaflets. Flowers are pale pink-lilac with white tips and margins which gives a striped effect. The variety sets open-pollinated fruit. Tubers are round to oblong, slightly irregular with medium deep eyes and white flesh. The skin is buff in color and has a tendency to form a light, flaky net. Tubers are set deep on short stolons and separate readily from the vines at early harvest dates. Tuber dormancy is similar to that of Irish Cobbler and shorter than Atlantic.

White Rose

CHARACTERISTICS: White Rose is a medium to high yielding variety. Plants are large and spreading with prominently angled, slightly reddish-purple medium-thick stems. Leaves are medium in length, open and have three pairs of small, medium-green leaflets. Flowers are small and white with yellow anthers.
Tubers are large, long, elliptical, and flattened with smooth, white skin and deep eyes. Flesh is white. The variety is predominantly grown in California but is also produced in Washington and Oregon.

Yukon Gold

CHARACTERISTICS: Yukon Gold has medium-early maturity (late in the mid-Atlantic Region of the U.S.), moderate yields, moderate specific gravity and relatively attractive tuber type. Plants are medium-large to large and upright. Stems are purplish but are more green in the upper portion of the plant. Leaf petioles extend downward. Nodes are not swollen. Leaves have a distinct terminal leaflet with four pairs of primary leaflets which are largest near the terminal leaflet. Secondary leaflets vary from two on lower leaves to 6-8 on upper leaves, usually in pairs. The number of tertiary leaves also increases from lower to upper leaves. Flowers are violet to light-violet with yellow anthers. Tubers slightly oval, may be somewhat flattened with yellow-white skin and light yellow tuber flesh. Its shallow, pink eyes distinguish Yukon Gold from other yellow-skinned, yellow-fleshed cultivars.

RED ROUNDS:

Chieftain

CHARACTERISTICS: Chieftain has medium maturity, high yield potential and attractive tuber type. It is widely adapted. Plants are medium to large and spreading. Stems are medium green without other pigmentation, having nodes the same diameter as the stem with prominent wings. Leaves are dark green, slightly pubescent with numerous secondary leaflets. Flowers are light violet, anthers are yellow, with a moderate amount of fertile pollen. Tubers are oblong to round, medium thick with a smooth, medium red skin and white flesh. Eyes are shallow and well distributed on tubers. Tubers separate easily from the stolons and have a medium dormancy.

La Rouge

CHARACTERISTICS: La Rouge is a medium maturing variety that has a high yield potential of tubers that size early. Primary growing areas are in the southeastern U.S. The variety is grown for the fresh market and is generally not stored.
Plants are medium large and spreading. Stems are pigmented, leaves are dark green and slightly pubescent, petioles are slightly purple. The flowers are violet with white tips; pollen is scant and has low fertility. Tubers are medium in size, oblong, flattened and somewhat irregular in shape. Skin is smooth and has a bright red color when harvested with green vines, but color fades as tubers mature. Tubers separate readily from stolons, but there is a tendency toward skinning. Eyes are moderately deep and well distributed. Tuber flesh is medium white to cream. Specific gravity of tubers is low, resulting in good boiling characteristics.

NorDonna

CHARACTERISTICS: NorDonna is a medium maturing dark red-skinned cultivar grown for the fresh market. Plants are medium-large with a spreading growth habit and medium-sized, moderately pubescent leaves having a semi-open silhouette. Rachis and petiole are purple on the upper surface and green on the underside. Stems are green with areas of purple pigmentation especially pronounced at the nodes. Straight wings also are weakly present on the stem. Flowers are medium-sized, with a purple corolla and yellow-orange anthers with good pollen shed. Dark red tubers are oval to round-oblong with shallow and well distributed eyes; tuber flesh is white.

Norland

CHARACTERISTICS: Norland is widely adapted, early maturing and has a determinate type of growth. Plants are medium large and spreading with stems that are medium-thick and prominently angled. Nodes are slightly swollen and green with green internodes and waved wings. Leaves are medium to large, slightly closed and medium green. Leaflets are ovate, acute lobed and asymmetrical. Petioles are green. Flowers are purple with medium-large orange anthers with abundant pollen.
Tubers are oblong, smooth, slightly flattened, medium red with shallow eyes. Specific gravity is low to intermediate and yields are low to intermediate.

Red La Soda

CHARACTERISTICS: Red La Soda is a main season cultivar that is primarily grown in the southeastern U.S. It is harvested in the winter months as a fresh market variety.
Plants are medium in size and spreading in habit. Stems, leaves and petioles are green with light pubescence. Flowers are large and lavender in color; pollen is scant. Tubers are round to oblong, slightly flattened with medium deep eyes. Tubers have a tendency toward skinning. Skin texture is smooth and color is deep red which tends to fade with time. Flesh color is white. Specific gravity tends to be low, thereby making the tubers well suited for boiling. Dormancy is long.

Red Pontiac

CHARACTERISTICS: A late season variety with round to oblong tubers with a dark red skin which may sometimes be netted. Tubers have medium to deep eyes, white flesh and low specific gravity. The variety is widely adapted with high yield potential. Red Pontiac is grown primarily for fresh market use and, in eastern Canada for offshore seed export.
Plants are large, slightly spreading with thick stems that are prominently angled. Nodes are slightly reddish purple, wings are prominent and double. Flowers are large, light purple with white tips.

Red Ruby

CHARACTERISTICS: Red Ruby is a mid-season red variety for the fresh market. It yields well and has excellent color.
Plants are medium large, upright and compact. Leaves are medium long and shiny; both top and bottom. Terminal leaflets are medium large, slightly cupped and lobed and dark green with pronounced veins. Petioles are reddish along the top vein. Buds are reddish and the petals are medium pink. The anthers are bright yellow with abundant and highly fertile pollen. The styles are two-lobed and without grooves.
Tubers are round to blocky and dark red. The skin is smooth but sometimes slightly netted.

Sangre

CHARACTERISTICS: Sangre is a medium maturing, fresh market red potato adapted to the irrigated areas of the West. Plants are slow to emerge, medium in size and spreading. Stems are medium in size, with red pigment at the nodes. Leaves are large, dark green, slightly closed, pubescent and ovate. Petioles have red pigmentation. Flowers are few, lavender in color with orange anthers. Tubers are oval to oblong and smooth with shallow eyes and a dark red, slightly netted to netted skin. Yields are medium to high with medium specific gravity.

Viking

CHARACTERISTICS: Viking has main season maturity but has early tuber set. Yielding ability is high. Plants are medium sized, upright and vigorous. Stems are green, thick, non-pigmented with inconspicuous wings. Leaves are green, slightly pubescent and open. Corolla is light pink, anthers are orange and the pollen is low in quantity and quality. Tubers are large, oblong to round, medium thick, with a smooth, medium to deep red skin. Eyes are shallow and well distributed. Culinary quality is excellent, and specific gravity is higher than most red cultivars.

RUSSETS:

BelRus

CHARACTERISTICS: BelRus is adapted to the growing conditions in the northeastern United States and northern Florida. Although the total yield potential of BelRus is lower than that of Russet Burbank, the more consistently uniform, well-shaped, smooth tubers of BelRus result in a greater yield of marketable tubers when grown in most areas in the Eastern U.S. Specific gravity of BelRus is generally higher than either Russet Burbank or Norgold Russet.
Plants of BelRus are of medium maturity, small and upright. Stems have medium, prominent wings and slightly swollen nodes. Leaves are small with numerous secondary leaflets, few tertiary leaflets and slightly pubescent midribs and petioles. Flowers have pink buds, dark pink corollas and orange anthers. Tubers are long and slightly flattened, with shallow, well-distributed eyes. Skin is heavily russeted except immediately adjacent to the eyes which may not be russeted. Tuber flesh is cream in color. Tuber dormancy is medium.

Centennial Russet

CHARACTERISTICS: Plants are determinate, medium large, upright, spreading and medium to late maturing. Stems are large, green (occasionally with reddish pigmentation at the nodes) and the wings are slightly wavy. Leaves are large, dark green, open and pubescent. Petioles are light green with red pigment at the base. The terminal leaflets are large, ovate and symmetrical. Primary leaflets are symmetrical, ovate and partly truncate. Flowers are many, large and lavender with white at the apex. The calyx has red pigmentation at the base. Anthers are large and orange with a moderate amount of pollen.
Tubers are oblong, smooth,blocky and slightly flattened with a thick, dark netted skin. Eyes are shallow and sparse on the stem end. Tuber flesh is white.

Century Russet

CHARACTERISTICS: Century Russet has a late maturing vine although the tubers reach acceptable size early- to mid-season. It produces an exceptionally high yield of long, lightly russetted tubers. It is well suited for the fresh market.
Plants are large with a decumbent growth habit. Stems are unpigmented with inconspicuous wings and slightly swollen nodes. Leaves are medium sized, dark green with a bluish cast and have abundant pubescence. Flowers are abundant early in the season. Buds are green, corollas medium-sized and white, anthers large and yellow.
Tubers are long and cylindrical to slightly flattened. Skin is lightly and uniformly russeted. Eyes medium-shallow with a distinct eyebrow, moderate in number and evenly distributed. Dormancy is medium.

Frontier Russet

CHARACTERISTICS: Plants are medium-small, upright, moderately compact and of medium-early maturity. Stems are medium thick, green with light brownish-purple pigment and have swollen nodes. Wings are narrow, straight and inconspicuous. Leaves are long, narrow, medium green and open with three pairs of ovate leaflets with acuminate tips and round bases. Flowers are few, medium in size, white and have bright yellow anthers. Tubers are oblong to long, cylindrical with blocky ends and medium to light russet periderm. Flesh is white.

Goldrush

CHARACTERISTICS: Goldrush is a medium maturing russet cultivar grown primarily for the fresh market. The plant is medium-large with an upright growth habit, with medium-sized, moderately pubescent leaves having an open silhouette. Stems are green with purple pigmentation at the base with moderate-sized, waved wings. Flowering is sparse with the flower color being off-white to light lavender. Flowers are large with orange anthers that shed abundant pollen. Russeted tubers are oblong-blocky to long and average approximately 6-10 tubers per plant. Eyes are very shallow and well distributed; under some conditions they may show a reddish blush. Tuber flesh is very white and tuber dormancy is medium in duration.

HiLite Russet

CHARACTERISTICS: HiLite Russet is of medium to early maturity with medium to high yields and medium specific gravity.
Plants are bushy and upright with large, dark-green and compact leaves with three pairs of large, ovate leaflets. Stems are green, winged, thick and slightly red pigmented. Flowers are white with pink pigment and orange-yellow anthers. Tubers are smooth, oblong to long, with a medium to heavy russet.

Krantz

CHARACTERISTICS: Krantz combines yield and specific gravity equal or exceeding that of Norgold Russet with exceptional boiling and baking qualities. Krantz processes well for fresh or frozen french fries. Total glycoalkaloid content is low (2.5 mg/100g fresh weight).

Plants are medium-late maturity, tall, vigorous and upright. Stems are medium thick with a reddish tinge at the nodes. Wings are straight, single, but not prominent. Leaves are flat, medium sized, smooth and glossy, having decurrent (extending downward), irregular terminal leaflets and 3-5 pairs of asymmetrical, flat primary leaflets. Secondary leaflets are small, between primary leaflets. The inflorescence is on a long peduncle, with reddish buds, large white corollas and green anthers. Tubers are oblong to slightly blocky, russet-skinned, with shallow eyes, white flesh and short dormancy. Tuber bulking occurs early.

Lemhi Russet

CHARACTERISTICS: Plants are late, medium-large sized, moderately upright but becoming spreading at maturity. Stems are moderately thick, medium green and smooth. Leaves are of medium size, medium green, lightly pubescent with ovate leaflets that have obtuse to acute apices and are slightly rugose. Flowers are red-purple with white tips and yellow-orange anthers. Pollen is fertile and female fertility is good. Tubers are oblong to long with rounded ends and have tannish-brown, medium to heavy netted skin. Yields are medium to high.

Nooksack

CHARACTERISTICS: Nooksack is late maturing and produces a medium to high yield of tubers with good appearance and excellent quality. It is well suited for frozen French fry production but can also be used in the fresh market.
Plants are large, upright to spreading. Stems are few and large with inconspicuous wings and slightly swollen nodes. Leaves are very large and dark green. Young leaves often have merged leaflets. Flowers are sparse and borne on very short peduncles. Buds are green, corollas medium-sized and white, anthers large and orange.
Tubers are oblong to long and flattened. Skin is heavily and uniformly russeted. Eyes are shallow, few and unevenly distributed. Dormancy is exceptionally long.

Norgold Russet

CHARACTERISTICS: The plants are early maturing, determinate in growth habit, medium sized and compact. Stems are green, medium thick with conspicuous wings. Nodes and internodes are green. Leaves are medium to small, closed and dark green. The terminal leaflets are small and ovate with an asymmetrical base and an acute apex. Primary leaflets are small and tend to be cupped particularly when plants are under stress. Flowers are pink, medium in size with orange anthers; pollen is scant and of fair quality.

NorKing Russet

CHARACTERISTICS: NorKing Russet is a medium-maturing russet variety with excellent vigor and high yields of attractive tubers. It is best suited for fresh market and processing into frozen french fries.
Plants are large and upright with pigmented nodes and internodes on large, thick stems that have waved, pigmented wings and medium, clasping stipules. Leaves are large, open, and slightly pubescent. Flower buds are slightly pigmented. NorKing Russet has recurrent, pubescent calyx lobes, and red-purple corolla, large orange-yellow anthers with fairly abundant pollen.
Tubers are oblong and blocky, with medium to heavy russet skin, shallow eyes, and short, slightly curved eyebrows. Dormancy is quite long.

Ranger Russet

CHARACTERISTICS: Ranger Russet is a full season variety which produces high yields of high quality, long, russet-skinned tubers which are slightly flattened. It is well suited for frozen processing and fresh market.

Russet Burbank

CHARACTERISTICS: A late maturing variety that requires a 140 to 150 day growing season to produce maximum yields and quality. Yields are moderately high ranging from 250 to 600 cwt/A (28 to 67 t/ha). The cultivar is well adapted and primarily grown with irrigation in the northwestern states of Idaho, Washington, Oregon, Montana, and in Canada. It is also grown in several north-central and mid-western states.
Plants are vigorous, spreading and have an indeterminate type of growth. Stems are thick, prominently angled and finely mottled. Leaflets are long, medium in width and light to medium green in color. The blossoms are few, white and not fertile. Tubers are large, long and cylindrical or slightly flattened with russeted skin. They eyes are shallow and the flesh is white.

Russet Norkotah

CHARACTERISTICS: Russet Norkotah is an early to medium maturity cultivar grown primarily for the fresh market.

Russet Nugget

CHARACTERISTICS: Russet Nugget is late maturing and produces a medium to high yield of high quality, russeted tubers. It is well suited for both the frozen processing and fresh markets.

SELECTION, HANDLING and STORAGE

Selecting Potatoes:

Select potatoes that are firm, smooth and fairly clean.

Avoid potatoes that are wrinkled or have wilted skins, soft dark areas, cut surfaces or a green appearance.

Choose potatoes of uniform size for even cooking.

Storing Potatoes:

Store potatoes in a cool, dark place that is well ventilated. The ideal storage temperature is 45 to 50ºF. If your potatoes have developed sprouts or a green tinge, be sure to trim off any sprouts or green areas before using.

Do not refrigerate potatoes. Potatoes stored below 40ºF will develop a sweet taste, due to the conversion of starch to sugar in the tubers. This increased sugar will cause potatoes to darken when cooked.

Avoid prolonged exposure to light, which causes potatoes to turn green. This greening causes a bitter flavor and should be pared before the potato is used.

Refrigerate any leftover potatoes within 2 hours after cooking.

Prepping Potatoes:

Cut potatoes can be stored in cold water before cooking to prevent discoloration. However, to prevent loss of some of the potatoes' water-soluble nutrients, potatoes should not sit in water for longer than two hours.

Skin-on potatoes are easier to prepare and are healthier. Just wash thoroughly before using, scrubbing gently with a vegetable brush or clean sponge before using.

Wash potatoes carefully, and scrub gently with a vegetable brush if cooking with skins on.

Perfect Potato Salad:

Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe!

Though there are as many different kinds of potato salad as there are people who make them, most of these spud concoctions fit into one of two categories: creamy, or vinegar-based. Creamy potato salad almost always has a mayonnaise-based dressing, but it can also contain sour cream, yogurt, and creamy-style salad dressings. Creamy potato salad is served cold. Most vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm.

Spud Safety
You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun.

Pick a Potato
Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato , consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully.

If you wish to add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly before you begin; 'gritty' is one texture that nobody likes in their food! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil. Depending on your definition of 'bite-size' the potatoes will take between 8 and 15 minutes to cook. Check them often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. If you're making a hot potato salad to be served immediately, have your dressing ready to mix with the potatoes right away. Otherwise, you should cool the potatoes by spreading them out on a baking sheet in a single layer. Potatoes are at their most absorbent when they're hot, so this is a good time to add some seasonings: salt, pepper, dried herbs, and a sprinkle of your favorite vinegar. When the potatoes are no longer steaming, transfer them to the refrigerator to chill.

Now is the Time to Season
While your potatoes are busy chilling, you can mix the rest of the salad ingredients together. You can make your potato salad as casual or as highbrow as you'd like depending on what you add to it. Some people prefer the simple route, with few additions, while others like as many treats and surprises as they can possibly pack into one bowl and still leave room for the potatoes! Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground, Dijon-style to extra spicy. Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.

Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from are:

Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts
Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress
Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun!