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Variety
Information
Russet Burbank
Harvested in the fall, this full season fresh
market and processing russet has been popular for decades. Its long shape,
medium russet skin and white flesh make it an excellent potato for baking
and frozen french fries.
Russet Norkotah
This is a very early fresh market russet
harvested in mid-summer. Its attractive long or oblong shape boasts heavy
russet skin with white flesh and is a great choice for boiling or baking.
Shepody
This early season processing potato is marked by
white to light buff skin and white flesh. Its oblong shape lends itself
perfectly to processing into french fries or other frozen potato products.
Ranger Russet
This is one of the newest russet varieties for
processing. Its long, slightly flat shape has medium russet skin and white
flesh. Its harvest begins in the fall.
Atlantic
A strikingly round shape, netted buff skin
and white flesh tells you it's an Atlantic. Used mainly for processing into
potato chips, this potato is harvested in late summer.
La Soda
If this fresh market potato is harvested in late
summer you have "new potatoes." But it's also harvested at full
maturity in the fall. Characterized by light red skin, white flesh and a
round to oval shape, you'll find it good for boiling and other table uses.
Yukon Gold
This mid-season fresh market potato has buff
skin with light yellow flesh and an oval to round shape. Harvested in the
fall, its rich buttery flavor is perfect for boiling and baking.
Dark Red Norland
This is the most widely grown early season fresh
market red variety in Oregon. Its medium oblong shape is marked by
smooth, red to dark red skin with white flesh. It's great for boiling and
steaming, with excellent color after cooking. |
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