Alegria is a high yielding, dual-purpose yellow fleshed variety. Its combination of early main crop maturity, a proven fresh cut french fry record, and the ability to fresh pack as well, makes this a very flexible option for growers.

Alegria is a high yielding, dual-purpose yellow fleshed variety. Its combination of early main crop maturity, a proven fresh cut french fry record, and the ability to fresh pack as well, makes this a very flexible option for growers.

Alegria is a high yielding, dual-purpose yellow fleshed variety. Its combination of early main crop maturity, a proven fresh cut french fry record, and the ability to fresh pack as well, makes this a very flexible option for growers.

Alegria is a high yielding, dual-purpose yellow fleshed variety. Its combination of early main crop maturity, a proven fresh cut french fry record, and the ability to fresh pack as well, makes this a very flexible option for growers.

Cherry is the variety of early consumption, characterized by small tubers, red skin and excellent flavor.

Cherry is the variety of early consumption, characterized by small tubers, red skin and excellent flavor.

Cherry is the variety of early consumption, characterized by small tubers, red skin and excellent flavor.

Cherry is the variety of early consumption, characterized by small tubers, red skin and excellent flavor.

The Colorado Rose potato variety, released in 1996 by Colorado State University, is a mid-season potato known for its deep red skin and white to light yellow flesh. These oval to oblong tubers has a smooth, firm, and slightly waxy texture, making them ideal for boiling, roasting, baking, mashing, and steaming.

The Colorado Rose potato variety, released in 1996 by Colorado State University, is a mid-season potato known for its deep red skin and white to light yellow flesh. These oval to oblong tubers has a smooth, firm, and slightly waxy texture, making them ideal for boiling, roasting, baking, mashing, and steaming.

The Colorado Rose potato variety, released in 1996 by Colorado State University, is a mid-season potato known for its deep red skin and white to light yellow flesh. These oval to oblong tubers has a smooth, firm, and slightly waxy texture, making them ideal for boiling, roasting, baking, mashing, and steaming.

The Colorado Rose potato variety, released in 1996 by Colorado State University, is a mid-season potato known for its deep red skin and white to light yellow flesh. These oval to oblong tubers has a smooth, firm, and slightly waxy texture, making them ideal for boiling, roasting, baking, mashing, and steaming.