Top Potato Varieties

strive for a potato on every plate

Each potato has its own individual taste and texture, skin and flesh color and shape.

There are many varieties grown right here in Alberta.

Here's a small list of the top varieties.

Baby Boomer

Appearance: Oval

Skin: Flaky buff skin

Flesh: Yellow

Best For: Good boiled and baked

Gold Rush

Appearance: Oblong

Skin: Light beige russetted skin

Flesh: White

Best For: Very good for french fries and baked potatoes

Blazer Russet

Appearance: Oblong to long

Skin: Dark brown russetted skin

Flesh: Very white

Best For: Excellent for baking and boiling

HO 2000

Appearance: Round

Skin: Smooth red skin

Flesh: Light yellow

Best For: Good for boiling

Norland

Appearance: Oblong, slightly flattened, medium

Skin:

Smooth red

Flesh: White

Best For: Very good for boiling and french frying

Orchestra

Appearance: Oval to long oval

Skin: Yellow

Flesh: Medium yellow

Best For: Excellent for boiling, baking, and french frying

Perline

Appearance: Short oval

Skin: Yellow

Flesh: Medium yellow

Best For: Good for boiling and baking

Russet Burbank

Appearance: Large, long, cylindrical or slightly flattened

Skin: Lightly to heavily netted russetted brown skin

Flesh: White

Best For: Excellent for baking and french frying, good for boiling

Russet Norkotah

Appearance: Long to slightly oblong, smooth

Skin: Heavy, dark tan, russetted and netted skin

Flesh: White

Best For: Good for baking

Sangre

Appearance: Oval to oblong

Skin: Smooth deep red skin

Flesh: White

Best For: Excellent for boiling and baking

Yukon Gold

Appearance: Round to oval

Skin: Smooth Yellow gold skin

Flesh: Medium yellow

Best For: Boiling, baking and frying

Specialty Smalls

Blushing Belles red, Baby Boomer yellows, Red Fingerlings & Banana Fingerlings, Piccolo yellows

Appearance: Round, fingerling, oval

Skin: Very smooth skin; red, yellow, purple

Flesh: White, yellow, purple, red

Best For: Roasting, baking, frying and salads