AAC Canada Gold-Dorée' (experimental designations 'F10082' and '15777-02') originated from a controlled cross made in 2008, in Fredericton, New Brunswick.

AAC Canada Gold-Dorée' (experimental designations 'F10082' and '15777-02') originated from a controlled cross made in 2008, in Fredericton, New Brunswick.

AAC Canada Gold-Dorée' (experimental designations 'F10082' and '15777-02') originated from a controlled cross made in 2008, in Fredericton, New Brunswick.

AAC Canada Gold-Dorée' (experimental designations 'F10082' and '15777-02') originated from a controlled cross made in 2008, in Fredericton, New Brunswick.

AAC Valley Crisp is a potato variety developed by Agriculture and Agri-Food Canada (AAC). It's known for its crisp texture, making it ideal for potato chips and snacks. It's likely favored by farmers and processors for its yield, disease resistance, and suitability for processing.

AAC Valley Crisp is a potato variety developed by Agriculture and Agri-Food Canada (AAC). It's known for its crisp texture, making it ideal for potato chips and snacks. It's likely favored by farmers and processors for its yield, disease resistance, and suitability for processing.

AAC Valley Crisp is a potato variety developed by Agriculture and Agri-Food Canada (AAC). It's known for its crisp texture, making it ideal for potato chips and snacks. It's likely favored by farmers and processors for its yield, disease resistance, and suitability for processing.

AAC Valley Crisp is a potato variety developed by Agriculture and Agri-Food Canada (AAC). It's known for its crisp texture, making it ideal for potato chips and snacks. It's likely favored by farmers and processors for its yield, disease resistance, and suitability for processing.

Medium to high yielding variety; early tuber set. Tubers have an attractive appearance and excellent washing quality. Short dormancy period; storage not recommended. Medium specific gravity.

Medium to high yielding variety; early tuber set. Tubers have an attractive appearance and excellent washing quality. Short dormancy period; storage not recommended. Medium specific gravity.

Medium to high yielding variety; early tuber set. Tubers have an attractive appearance and excellent washing quality. Short dormancy period; storage not recommended. Medium specific gravity.

Medium to high yielding variety; early tuber set. Tubers have an attractive appearance and excellent washing quality. Short dormancy period; storage not recommended. Medium specific gravity.

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.

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.

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.

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.

The All Red potato variety, also known as Cranberry Red, features vibrant red skin and red to pink flesh. Known for its mild, slightly sweet flavor and moist, waxy texture, it's ideal for boiling, steaming, roasting, and making colorful salads. This mid-season variety offers moderate to high yields and is rich in antioxidants, vitamins, and dietary fiber, making it a visually appealing and nutritious choice for various dishes.

The All Red potato variety, also known as Cranberry Red, features vibrant red skin and red to pink flesh. Known for its mild, slightly sweet flavor and moist, waxy texture, it's ideal for boiling, steaming, roasting, and making colorful salads. This mid-season variety offers moderate to high yields and is rich in antioxidants, vitamins, and dietary fiber, making it a visually appealing and nutritious choice for various dishes.

The All Red potato variety, also known as Cranberry Red, features vibrant red skin and red to pink flesh. Known for its mild, slightly sweet flavor and moist, waxy texture, it's ideal for boiling, steaming, roasting, and making colorful salads. This mid-season variety offers moderate to high yields and is rich in antioxidants, vitamins, and dietary fiber, making it a visually appealing and nutritious choice for various dishes.

The All Red potato variety, also known as Cranberry Red, features vibrant red skin and red to pink flesh. Known for its mild, slightly sweet flavor and moist, waxy texture, it's ideal for boiling, steaming, roasting, and making colorful salads. This mid-season variety offers moderate to high yields and is rich in antioxidants, vitamins, and dietary fiber, making it a visually appealing and nutritious choice for various dishes.

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.

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.

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.

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.

The Canada Rose is a potato variety known for its smooth red skin and white flesh. It's popular for its good cooking qualities and versatility in the kitchen.

The Canada Rose is a potato variety known for its smooth red skin and white flesh. It's popular for its good cooking qualities and versatility in the kitchen.

The Canada Rose is a potato variety known for its smooth red skin and white flesh. It's popular for its good cooking qualities and versatility in the kitchen.

The Canada Rose is a potato variety known for its smooth red skin and white flesh. It's popular for its good cooking qualities and versatility in the kitchen.

The Canela Russet potato is a relatively new variety of russet with smooth heavy skin and white inner flesh, making it perfect for baking. The large tubers store well, which comes in handy since you can expect high yields from this variety.

The Canela Russet potato is a relatively new variety of russet with smooth heavy skin and white inner flesh, making it perfect for baking. The large tubers store well, which comes in handy since you can expect high yields from this variety.

The Canela Russet potato is a relatively new variety of russet with smooth heavy skin and white inner flesh, making it perfect for baking. The large tubers store well, which comes in handy since you can expect high yields from this variety.

The Canela Russet potato is a relatively new variety of russet with smooth heavy skin and white inner flesh, making it perfect for baking. The large tubers store well, which comes in handy since you can expect high yields from this variety.

Caribe is a high-yielding oblong potato with purple skin and white flesh. These potatoes are an early maturing variety that can grow quite large if planted early and left until the end of the season for harvest. Excellent storage qualities and great for boiling, baking, steaming, and frying.

Caribe is a high-yielding oblong potato with purple skin and white flesh. These potatoes are an early maturing variety that can grow quite large if planted early and left until the end of the season for harvest. Excellent storage qualities and great for boiling, baking, steaming, and frying.

Caribe is a high-yielding oblong potato with purple skin and white flesh. These potatoes are an early maturing variety that can grow quite large if planted early and left until the end of the season for harvest. Excellent storage qualities and great for boiling, baking, steaming, and frying.

Caribe is a high-yielding oblong potato with purple skin and white flesh. These potatoes are an early maturing variety that can grow quite large if planted early and left until the end of the season for harvest. Excellent storage qualities and great for boiling, baking, steaming, and frying.

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.

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.

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.

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.

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.

Eramosa is a high yielding variety; very good resistance to skinning and hollow heart; good storability; medium dormancy period and medium specific gravity.

Eramosa is a high yielding variety; very good resistance to skinning and hollow heart; good storability; medium dormancy period and medium specific gravity.

Eramosa is a high yielding variety; very good resistance to skinning and hollow heart; good storability; medium dormancy period and medium specific gravity.

Eramosa is a high yielding variety; very good resistance to skinning and hollow heart; good storability; medium dormancy period and medium specific gravity.

The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers have smooth, light yellow to tan skin and white to creamy white flesh.

The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers have smooth, light yellow to tan skin and white to creamy white flesh.

The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers have smooth, light yellow to tan skin and white to creamy white flesh.

The Jemseg potato variety, developed by Agriculture and Agri-Food Canada and released in 1995, is a mid-season potato known for its high yield and excellent culinary qualities. These oval to oblong tubers have smooth, light yellow to tan skin and white to creamy white flesh.

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.

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.

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.

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.

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.

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.

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.

Maritime Russet is a potato variety known for its excellent yield potential, disease resistance, and adaptability to various growing conditions.

Maritime Russet is a potato variety known for its excellent yield potential, disease resistance, and adaptability to various growing conditions.

Maritime Russet is a potato variety known for its excellent yield potential, disease resistance, and adaptability to various growing conditions.

Maritime Russet is a potato variety known for its excellent yield potential, disease resistance, and adaptability to various growing conditions.

The Mountain Rose is a potato variety known for its vibrant red skin and pink flesh.

The Mountain Rose is a potato variety known for its vibrant red skin and pink flesh.

The Mountain Rose is a potato variety known for its vibrant red skin and pink flesh.

The Mountain Rose is a potato variety known for its vibrant red skin and pink flesh.

Nonpareil Russet is a potato variety known for its excellent culinary qualities and adaptability to various growing conditions.

Nonpareil Russet is a potato variety known for its excellent culinary qualities and adaptability to various growing conditions.

Nonpareil Russet is a potato variety known for its excellent culinary qualities and adaptability to various growing conditions.

Nonpareil Russet is a potato variety known for its excellent culinary qualities and adaptability to various growing conditions.

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.

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.

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.

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.

Purple potatoes range in size and are oblong to round in shape, averaging 10-15 centimeters in diameter depending on the variety.

Purple potatoes range in size and are oblong to round in shape, averaging 10-15 centimeters in diameter depending on the variety.

Purple potatoes range in size and are oblong to round in shape, averaging 10-15 centimeters in diameter depending on the variety.

Purple potatoes range in size and are oblong to round in shape, averaging 10-15 centimeters in diameter depending on the variety.

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.

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.

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.

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.

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 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 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 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.

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.

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.

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.

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.

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

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

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

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

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.

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.

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.

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.