The Big Rossa potato is a popular variety known for its large size and smooth, reddish skin. It's often praised for its creamy texture and excellent flavor, making it suitable for a variety of culinary uses, including baking, mashing, and frying.

Caledonian Rose is a new variety producing attractive oval tubers with strong red skin and yellow flesh. This versatile variety has excellent all round cooking qualities.

Maincrop maturity, with high yields and early bulking. Medium dry matter, firm cooked texture, good boiling, fresh French fry, and mashing quality. High resistance to drought and good resistance to potato virus Yo and powdery scab. Susceptible to potato cyst nematode Globodera rostochiensis Ro1 and Globodera pallida Pa2/3,1, and mis-shapes on heavy soils. Moderately susceptible to spraying and mild mosaic viruses.

Early valley is a great general use potato, it is a round, slightly flat, white skin, white flesh Variety. It is the earliest maturing variety that have ever delt with.

Middle maturing export variety with a good crisping quality. It is a high-yielding variety, strong against scab, heath, and drought.

Middle maturing exporting variety with a good crisping quality. Produces very uniform and round tubers. Little sensitive to heat and drought. Is popular in Europe in the Mediterranean area and in the Middle East. Resistant against PCN AF and wart disease 1.

The Magistral potato variety is known for its high yield and adaptability to various growing conditions. It has smooth, yellow skin and creamy flesh, making it versatile for culinary uses like boiling, baking, and frying.

Oxania is a round oval big size variety.

Saturna is a standard variety for crisp production in Northern Europe.

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.