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.

The AC Glacier Chip potato variety, developed by Agriculture and Agri-Food Canada and released in the 1990s, is a mid-season potato renowned for its excellent chipping qualities. These round to oval tubers have smooth, light yellow to tan skin and white to creamy white flesh.

The AC Novachip potato is a high-yielding variety specifically bred for chip processing, known for producing high-quality chips with excellent texture and taste. It boasts good disease resistance and strong storage properties, making it a reliable choice for both growers and processors.

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.

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.

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.

The Cherokee potato is a versatile, high-quality variety known for its smooth red skin and white to light yellow flesh. It has moderate resistance to common diseases and maintains good culinary qualities, making it suitable for boiling, baking, and frying. With consistent size and shape, it offers excellent storage properties and is a reliable choice for both fresh market and processing.

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.

Coastal Russet are oblong potatoes with russetted skin and white flesh.

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.

Red Norland is a red, early-maturing potato. Smaller tubers are commonly sold as "baby reds" and this variety is often served boiled or in potato salads.

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.

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

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

Hilite russet medium to high yielding variety. Tubers are uniform in size and are highly resistant to internal brown spot and second growth; they have good resistance to net necrosis and hollow heart. Susceptible to drought. Medium dormancy period; good storability; low to medium specific gravity.

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.

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

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.

Norvalley is a white-skinned, white flesh round-oval potato variety specifically suited to chip processing, but may e used for other processing uses such as fries and flakes. It is also suitable for table stock usage.

Onaway potatoes are medium to large in size and are round to oblong in shape. The skin is semi-smooth and a light burlap brown with a few, medium set eyes.

The Penta potato is a high-yielding, adaptable variety with smooth, light yellow to tan skin and 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.

The Ranger Russet is a mid-season potato variety known for its high yield, long oblong tubers, and russet-colored skin. It features white, starchy flesh that is ideal for baking, frying, and mashing.

Reba is a high yielding and early sizing variety; tubers are well shaped and have an attractive appearance, a good resistance to internal necrosis and a moderate resistance to hollow heart.

Red La Soda is a very early variety that has high tolerance of heat, plants do not wither during heat and drought. Beautiful smooth red skin with pure white flesh. Tubers are oblong and slightly flattened with medium deep eyes.

Red Pontiac Potato produces solid tubers with thin red skins, shallow eyes and a crisp white flesh. They're also very attractive and flavourful at the new potato stage, so you may want to harvest a few then.

Rocket is a very heavy cropping variety with pure white flesh, which is waxy and soft at first digging. Many customers have been delighted by the earliness, ease of culture and size of crop.

The Rural Russet potato is a high-yielding variety with russeted skin and white flesh. It is well-suited for baking, frying, and mashing, and offers excellent processing qualities. With good storage properties and moderate disease resistance, it is ideal for both fresh market and processing applications

Russet Burbank is used for Fresh, frozen, or dehydrated, this variety is ideal for all preparation styles. The exterior skin is relatively thin and light brown in color. The exterior shape is oval and slightly flattened, with few shallow eyes. The interior is off-white to ivory and moderately dense.

Russet Norkotah is an early to medium maturing (95-110 days from planting), determinate potato variety. Some key management characteristics are: medium-sized upright vine resulting in about 85% row closure.

Sangre is one of the finest quality red-skinned potatoes. The appealing, oval, white-fleshed tubers have smooth, thick, deep red skins and shallow eyes. With exquisite creamy texture they are unmatched baked or boiled.

Sebago potatoes have a relatively uniform size and are elliptical to oval in shape with a broad center that slightly tapers to rounded ends.

Shepody (F69016) is a determinate variety whose vine is early to medium maturing and is medium-sized. Due to its good frying quality and early maturity, usually ready for harvest in August.

The Sierra potato is a versatile variety with smooth, light yellow to cream skin and white flesh. It offers excellent quality for boiling, baking, mashing, and frying, with good storage properties and moderate disease resistance, making it suitable for both fresh market and processing.

Snowden is oval, slightly-flattened potatoes with smooth, light-buff skin with some netting, and white flesh. Late harvest. Snowden is a crisping potato.

Excellent mashed, baked and chipped. Some consider Superior a standard for baked potatoes. Also good scalloped, steamed, fried, roasted.

Umatilla Russet is a moderately late maturing variety of potato especially suitable for frozen french fries processing.

Featuring smooth skin, pink eyes, deep yellow flesh, and rich taste, the Yukon Gold continues to experience a steady increase and popularity domestically and internationally. Potato breeders pursue the standard that Yukon Gold has set for developing improved yellow-fleshed varieties.