Medium to high yielding variety; early tuber set. Tubers have an attractive appearance and excellent washing quality. Short dormancy period; storage not recommended. Medium specific gravity.

AC Chaleur is a Canadian potato variety known for its high yield potential, disease resistance, and adaptability to various growing conditions. With smooth, tan to golden skin and creamy-white flesh, it's versatile in the kitchen, suitable for boiling, baking, frying, and mashing.

Adirondack Blue potato variety is a unique and visually striking type of potato known for its vibrant blue-purple skin and flesh.

Adirondack Red is a potato variety with red flesh and skin. The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants.

The Adora potato is an early to mid-season variety from the Netherlands, known for its smooth, pale yellow skin and bright yellow flesh. It offers a buttery, creamy flavor with a firm yet tender texture, making it versatile for boiling, baking, roasting, and mashing.

All Blue is a late season variety with fairly compact plants. Yields are usually high. Tubers are uniform and often in the 5 to 6 inch range. The flesh color is usually blue throughout at cooler soil temperatures, washing out a bit in warmer soils.

The All Red potato variety, also known as Cranberry Red, features vibrant red skin and red to pink flesh. Known for its mild, slightly sweet flavor and moist, waxy texture, it's ideal for boiling, steaming, roasting, and making colorful salads. This mid-season variety offers moderate to high yields and is rich in antioxidants, vitamins, and dietary fiber, making it a visually appealing and nutritious choice for various dishes.

The Alpine Russet is a high-yielding potato variety with a rough, russet skin and creamy white flesh. It is known for its resistance to common diseases like late blight and common scab. This mid to late-season potato matures in about 100 to 120 days and is versatile in the kitchen, making it ideal for baking, mashing, and frying.

Andover is an early maturing chipping variety developed by Cornell University. Andover produces round tubers with a medium size profile.

Atlantic is a determinate variety, is mid-season in maturity and has a medium to large vine. Due to its high yield and high specific gravity, measures dry matter content mostly starch, it is the major chip potato variety in North America.

Banana is a late-maturing fingerling variety with generally small banana-shaped tubers. These fingerlings are covered with light yellow skin containing pale yellow flesh.

Bintje is a potato variety originating from the Netherlands. The tubers are small to medium in size and round in shape, with golden skin and yellow flesh underneath. The skin also has a silk-like finish, while the flavor is often described as light, unique, and nutty. It's recommended to serve Bintjes roasted or as french fries.

Blazer Russet is an early-maturing, dual-purpose variety. Its attractive appearance and excellent culinary qualities also make it a good candidate for fresh pack.

The Bristol Pride is a high-yielding potato variety with smooth, bright skin and white to light yellow flesh. It matures mid-season (90-110 days) and is resistant to diseases like late blight and common scab. Ideal for boiling, baking, and making chips, this versatile potato thrives in temperate climates with well-drained, fertile soils.

Very high yielding variety with few tubers per plant. Spacing between plants should be very close to avoid oversize tubers. Performs well in hot climates; may form heat sprouts under high soil temperatures.

Caribe is a high-yielding oblong potato with purple skin and white flesh. These potatoes are an early maturing variety that can grow quite large if planted early and left until the end of the season for harvest. Excellent storage qualities and great for boiling, baking, steaming, and frying.

Chieftain is a high yielding variety, attractive appearance, widely adapted. Undersizing can be a problem if soil moisture becomes limiting. Well suited for washing at maturity. Good storability. Medium specific gravity.

The Chopin potato is a high-yielding, mid-season variety with smooth yellow skin and creamy yellow flesh. Known for its disease resistance, it matures in 100-120 days. This versatile potato is excellent for boiling, baking, and frying, thriving in temperate climates with well-drained, fertile soils.

Classic Russet is an early-maturing, russeted clone that produces a high percentage of U.S. No. 1 tubers. Its attractive tubers make it very suitable for use by the fresh-pack industry and could also be used as an early processor.

Clearwater Russet potato is a high-yielding, medium to late-season variety with dark, netted russet skin and white to cream-colored flesh. It boasts good resistance to common scab, nematodes, and some strains of late blight. Known for its firm texture and mild flavor, Clearwater Russet is ideal for baking, frying, and processing into products like french fries.

The Dakota Pearl has a smooth, white skin and a white flesh. It has medium-sized round tubers with shallow eyes. Although originally intended for potato chip processing because it has excellent chipping qualities.

Defender potato is a high-yielding, mid to late-season variety with smooth light brown skin and creamy white flesh. It is renowned for its strong resistance to late blight and other common diseases. Versatile in the kitchen, it is ideal for boiling, baking, and frying, and thrives in temperate climates with well-drained, fertile soils.

Dione potatoes are oval-shaped tubers with smooth, thin skin and light yellow flesh. Known for their creamy texture and mild, buttery flavor, they're versatile for cooking methods like boiling, roasting, or mashing.

The Dundrod potato variety is prized for its round to oval, slightly rough light-yellow skin and versatility in cooking. Named after the village of Dundrod in County Antrim, Northern Ireland, it features a golden skin and creamy flesh, making it ideal for mashing, roasting, and frying.

Eramosa is a high yielding variety; very good resistance to skinning and hollow heart; good storability; medium dormancy period and medium specific gravity.

The Frontier Russet is a type of russet potato, characterized by its russet-colored skin and white flesh. It is a relatively new variety, bred for its robustness and adaptability.

The GemStar Russet is a high-yielding, medium to late-season potato variety with russet-brown skin and white flesh.

Goldrush is a medium maturing russet cultivar grown primarily for the fresh market.

Granola is a robust maincrop table potato that is well established in very different climates all over the world. The round oval tubers come along with cooking type B, yellow flesh and a low susceptibility to mechanical damage, common scab and Rhizoctonia.

The Green Mountain potato is a mid to late-season heirloom variety with light brown, slightly rough skin and white, fluffy flesh.

The Highland Russet potato is a high-yielding, medium to late-season variety with dark, rough russet skin and white to cream-colored flesh. It offers good resistance to common scab and moderate resistance to late blight and Verticillium wilt.

This tasty russet skin cultivar with medium maturity is the first russet skin cultivar from HZPC. While already popular in
Europe is gaining popularity in North America as a premium baking and frying potato. Innovator has a high resistance
to hollow heart and over time has consistently shown minimal problems with other internal quality defects.
Utilization: Excellent for boiling, baking, and french frying.

The Irish Cobbler is a well-known heirloom potato variety, originally developed in the 1870s and still celebrated for its exceptional culinary quality, particularly for mashed potatoes.

The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers have smooth, light yellow to tan skin and white to creamy white flesh.

Medium to high yielding variety; slow development early in season then rapidly; widely adapted; tolerant to drought; washes well at maturity; excellent storability, grades well with few culls; medium dormancy period; medium specific gravity.

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.

Lamoka is a chipping variety that produces attractive, round tubers with slightly to moderately textured skin. Tubers exhibit few external defects, but have shown internal necrosis in a few trials.

The 'Marcy' potato is a white-skinned, white-fleshed cultivar developed by Cornell University in 1990, resulting from a cross between the 'Atlantic' and Q155-3 varieties. It is primarily cultivated for chipping but is also suitable for baking and boiling.

Mazama Russet is a mid-season maturing russet variety known for its high yield, excellent fry quality, and good disease resistance.

Modoc is an early maturing, red-skinned, white-fleshed potato cultivar for fresh market use. It was derived from a 1989 cross of ND1196-2R and ND2225-1R and was jointly released by the Agricultural Experiment Stations of Oregon, North Dakota, California, Idaho, and Washington in 2003. Modoc has red skin and white-colored flesh and is very high yielding.

The Niska potato is a high-quality, adaptable variety with smooth, light tan skin and white flesh. It offers excellent culinary qualities for boiling, baking, and frying, with good storage properties and moderate disease resistance, making it an ideal choice for both fresh market and processing.

The Nordonna potato is a high-yielding, adaptable variety with smooth red skin and white to light yellow flesh. It offers excellent culinary qualities for boiling, baking, mashing, and frying, with good storage properties and moderate disease resistance, making it an ideal choice for both fresh market and processing.

Norland is a red-skinned, white-fleshed cultivar with a primary use for salads, very good for boiling. However, it can also be good for making french fries and potato chips, but is not good for baking.