Potato and sweet potato varieties.
Potato and sweet potato varieties.
Early Potatoes (60 to 75 days after planting)
Caribe
Time to Maturity: 60 to 75 days
Uses: baking, boiling, roasting
Comments: Oblong tubers with purple skin and white waxy flesh. Resistant to scab and storage rot.
Red Norland
Time to Maturity: 60 to 75 days
Uses: boiling, roasting, steaming
Comments: Red skin, white flesh.
Russet Norkotah
Time to Maturity: 60 to 75 days
Uses: baking, frying, mashing
Comments: Long tubers with medium russet skin. Medium yield potential. Susceptible to heat and water stress.
Mid-Season Potatoes (70 to 100 days after planting)
All Blue
Time to Maturity: 70 to 90 days
Uses: baking, boiling, steaming
Comments: Deep blue/purple skin with purple, moist flesh. Excellent storage. Resistant to scab.
Desiree
Time to Maturity: 70 to 100 days
Uses: baking, boiling, roasting
Comments: Pink skin and creamy-yellow flesh.
Huckleberry
Time to Maturity: 70 to 90 days
Uses: baking, boiling, roasting
Comments: Oblong with beet-red skin and lighter-red flesh marbled with white. Good storage. Resistant to scab.
Kerr’s Pink
Time to Maturity: 70 to 90 days
Uses: baking, roasting
Comments: Resistant to scab; occasional growth cracks.
Peter Wilcox
Time to Maturity: 90 days
Uses: baking, roasting
Comments: Purple skin, dark yellow flesh.
Purple Viking
Time to Maturity: 70 to 90 days
Uses: baking, boiling, roasting, salad
Comments: Purple skin splashed with pink; moist, firm, white flesh. Stores well.
Red Cloud
Time to Maturity: 70 to 90 days
Uses: mashing, roasting, soup
Comments: Rose-red skin, yellow flesh. Scab-resistant. Good storage.
Rose Gold
Time to Maturity: 70 to 90 days
Uses: baking, boiling, roasting
Comments: Resistant to scab; occasional growth cracks.
Late Potatoes (100+ days after planting)
Carola
Time to Maturity: 90 to 120 days
Uses: baking, boiling, roasting
Comments: Yellow skin and flesh. Resistant to scab; susceptible to decay.
Nicola
Time to Maturity: 90 to 120 days
Uses: baking, roasting
Comments: Yellow skin with yellow, waxy flesh. Good storage. Scab-resistant.
Prince Hairy
Time to Maturity: 110 to 135 days
Uses: baking, boiling, roasting
Comments: White skin and flesh. Resistant to potato beetles, potato leafhoppers, and flea beetles.
Sweet Potatoes
Carver
Time to Maturity: 100 days
Uses: roasting, mashing, frying
Comments: Semi-bush; pinkish-red skin and light orange flesh.
Centennial
Time to Maturity: 90 to 100 days
Uses: roasting, mashing, frying
Comments: Most-textured roots with orange skin and flesh.
Georgia Red
Time to Maturity: 105 days
Uses: roasting, mashing, frying
Comments: Tan/orange skin, deep orange flesh.
Oklahoma Red
Time to Maturity: 105 days
Uses: roasting, mashing, frying
Comments: Red skin, orange flesh.
Oakleaf
Time to Maturity: 105 days
Uses: roasting, mashing, frying
Comments: Semi-bush vines. Pink skin, light orange flesh.
Triumph
Time to Maturity: 120 days
Uses: roasting, mashing, frying
Comments: White skin and flesh. Also known as Southern Queen and Poplar Root.
White Jewel
Time to Maturity: 105 days
Uses: roasting, mashing, frying
Comments: Cream skin and flesh.
Violetta
Time to Maturity: 90 days
Uses: roasting, mashing, frying
Comments: Purple skin, white flesh.
Have you ever grown potatoes or sweet potatoes? Please tell us about your experiences with potatoes.
