Food Gardening Network

Growing Good Food at Home

Additional Potato and Sweet Potato Plant Profiles

Potato and sweet potato varieties.

Potato and sweet potato varieties.

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.

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