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.

Chipeta is late maturing and produces a high yield of tubers with good quality. It is marketed primarily for chip stock.

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.

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 NY 115 potato variety is a cultivar developed through the collaborative efforts of Cornell University and the USDA. It is known for its excellent disease resistance, particularly against golden nematode and late blight, which makes it a valuable choice for farmers dealing with these common potato ailments.

The Pike potato is an early to mid-season, high-yielding variety known for its smooth, white skin and white flesh. It offers good resistance to common scab and moderate resistance to late blight. With a firm texture and mild flavor, Pike potatoes are versatile for boiling, baking, and making chips.