RUSSET POTATOES
Russets are the most popular variety of potato in America. There are two types:

Idaho Russet Burbank Potato
These delicious tubers have carried the famous Grown in IdahoŽ seal for over 100 years. They are the most loved, most used potato in America. And for good reason.

Features
The Burbank is outstanding in both the commercial and domestic kitchen. Fried, baked, mashed, roasted, even dehydrated--these potatoes do it all. The Burbank bakes lighter and fluffier than other varieties and, if stored properly, has a high-starch, low-sugar content--ideal for light, crispy French fries.

Shape and color
Idaho Russet Burbanks are oblong in shape, with light russet-brown netting, shallow eyes, and white flesh.

Availability
Burbanks mature late in the growing season and store well in a dark, climate-controlled environment. They are available nearly year-round--staying freshest from October through July of each year.

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Russet Norkotah Potato
The Russet Norkotah is a relatively new potato. During the past decade, it's become popular and has helped provide a year-round supply of freshly harvested potatoes.

Features
The Norkotah is similar to Burbank. It is versatile and flavorful in a variety of common uses. The Russet Norkotah is ideal for bakers because of its "eye appeal," but its solids are generally less (19-20% as opposed to the Burbank's 21-22%) so it doesn't bake quite as fluffy and light as a Burbank.

Shape and color
The Russet Norkotah is generally light in color and is more uniform in shape and appearance than the Russet Burbank.

Availability
The Russet Norkotah can be planted earlier and harvested earlier than a Burbank. It's available in August and September, which happen to be the last two months of the Russet Burbank's storage. These potatoes generally have a 7-9 month storage life, but with new storage methods and stronger seed, the storage strength of both Norkotahs and Burbanks are increasing each year.

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RED POTATOES
Red potatoes are an enticing ingredient in many of today's gourmet recipes. The bright skin color and distinctive flavor make these potatoes an increasingly popular variety.

Features
Red potatoes are firm, smooth, and moist. They are delicious for roasting, boiling, steaming, and mixing into salads.

Shape and color
As its name suggests, this potato has rosy-red skin. When sliced, the skin stands in striking contrast to its white flesh. The most common varieties of Red potatoes are Pontiacs and Norlands. Norlands generally have a deeper-red finish, but the Pontiac has better resiliency in storage. Red potatoes are packed in various sizes, from very small "Creamers" to huge Jumbo Reds.

Availability
Red potatoes are available from a number of growing areas, ranging from early harvest in the Southeast, to summer harvest in the West, to cold-weather storage in the Northwest and Northeast. The most popular area is the Red River Valley of North Dakota and upper Wisconsin. Red potatoes are available year-round.

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GOLD POTATOES


Yukon Gold Potato
The Yukon Gold potato was developed in Canada and released in 1981. It was originally perceived as a gourmet variety, but has recently become a popular item in the produce aisle, commanding a premium price from supermarket shoppers.

Features
The Yukon Gold cooks well, with a dry texture after boiling or baking. It is also sometimes used for French frying.

Shape and color
The skin of a Yukon Gold is smooth and golden white. The light-yellow color of its flesh gives the impression that it has been pre-buttered. Its shape is slightly oval and flattened.

Availability
Yukon Golds are harvested early-to-mid season.

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WHITE POTATOES
In the United States, White potatoes are most commonly used for processing and are found primarily in the East and Upper Midwest, as well as parts of the West. There are two types of white potatoes--Long Whites and Round Whites.

Round White Potatoes
Round White potatoes are often used for making potato chips and for fresh table use.

Features
Round Whites are all-purpose potatoes that are creamy in texture and hold their shape well after cooking. They are often known as "boiling potatoes" because of their low-starch content.

Shape and color
Round Whites are smooth with light-tan skin and white flesh.

Availability
These potatoes are available year-round, but generally weaken in storage by February or March. As with all potatoes, they need to be stored in a cool, dark environment.

Long White Potatoes
The Long White is an all-purpose potato with a medium starch content. These are grown in the West, primarily California. They are warm-weather, summer potatoes that have great appeal for appearance but no storage capability.

Features
Long Whites have a firm, creamy texture when cooked. They are versatile and can be used in most potato preparations.

Shape and color
These potatoes are elongated in shape, with thin, light-tan skin and flesh that is brilliant-white to cream colored.

Availability
The Long White is a perennial favorite in the West from May though July. Long Whites are available spring through summer.

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