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.