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.

Alturas is used primarily for processing, with its light russeting limiting its use for fresh pack; however, it has been rated highly for its culinary quality. It is notable for its high yields and solids, and cold sweetening resistance.

Amarosa is a mid-season fingerling variety with smooth bright red skin and deep red/pink flesh. These creamy nutritious fingerlings are great for baking, roasting, and grilling.

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.

Castle Russet is a medium to late russet with an excellent set of disease resistances, including potato virus Y. It’s suitable for fresh and processing. Castle Russet can be susceptible to hollow heart and has moderate glycoalkaloid levels.

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.

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.

The Echo Russet is a potato variety known for its high yield, excellent processing qualities, and disease resistance. It is commonly grown for fresh consumption and processing into French fries and chips.

Gem Russet (A8495-1) is a medium to late maturing, medium to high yielding variety with long tuber type and medium russet skin. It is useful for both the fresh and processing markets with high specific gravity, excellent fry color from 45° storage, and will often fry acceptably following 40°F storage.

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

The Huckleberry Gold is a unique and highly prized potato variety, known for its distinctive appearance and excellent flavor. It combines the benefits of both red and yellow potato characteristics, making it a popular choice for specialty markets.

Ivory Crisp is a specialty chipping variety known for its high dry matter content, low sugar accumulation, and excellent chip color both fresh and after storage.

La Belle Russet potatoes are a variety known for their russeted skin and excellent culinary qualities.

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 Mountain Gem Russet, known as A03158-2TE prior to release, is a medium- to late-maturing variety having both high early and full-season yields.

The Owyhee Russet is a mid- to late-season russet potato variety, released in 2009 by Oregon State University in collaboration with the USDA-ARS and the Agricultural Experiment Stations of Idaho and Washington.

The Palisade Russet is a medium-late maturing potato cultivar, released in 2011 by the USDA-ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington, as part of the Pacific Northwest Potato Variety (Tri-State) Development Program.

Payette Russet is a full-season, high-yielding variety producing oblong, medium-russeted tubers. It has cold-sweetening resistance, low reducing sugars, and consistently lighter fry color, making it ideal for processing with low acrylamide levels.

Brown-russet skin fresh market potato variety.

Premier Russet is a dual-purpose potato variety released in 2006. It is notable for its high yield, high specific gravity, and excellent fry color from cold storage.

Purple Pelisse is a fingerling-type specialty potato known for its deep purple skin and flesh, excellent culinary quality, and high antioxidant content.

Red Sunset is a red-skinned potato variety, developed by the Northwest (Tri-State) Potato Variety Development Program and released in 2009. It is known for its high yield, smooth red skin, and excellent fresh market quality.

Sage Russet is a medium-early maturing variety producing long, somewhat flattened tubers with medium russeting. It offers high yield with U.S. No. 1 yields. Its fry color is lighter and internal defects are minimal.

Targhee Russet is a dual-purpose variety with vine maturity similar to Russet Burbank. It produces high yields of attractive, long tubers with brown-russeted skin, offering higher marketable yields and merit.

​TerraRossa is a mid-season specialty potato variety notable for its vibrant red skin and matching red flesh. Developed by the Northwest Potato Variety Development Program and released by Oregon State University in 2012.

Teton Russet (A0008-1TE), is a cross between Blazer Russet and Classic Russet. The tubers are oblong with moderate russet, good skin and shallow eyes.

The Willamette potato is a variety developed for commercial production, known for its high yield and quality.

Yukon Gem is a mid-season selection with light-yellow flesh and higher yield potential than Yukon Gold (its paternal parent). It is also notable for its PVY and tuber blight resistances that are derived from its Scottish parent, Brodick.

Yukon Nugget produces round tubers with nice yellow flesh, waxy yellow skin, with pink eyes. The eyes are intermediate in depth and number well distributed. Tuber shape is uniform.