Potato Facts

Potato Fact Sheet  *updated 2021

REMINDER:  Do not let your potatoes freeze.  Do not leave them in your vehicle.

Store them in a cool, dark, dry location.

Red Potatoes:

Norland- Red skin and white flesh. Great for boiling or frying, not good for baking. This is an early potato. It will not store as long as the other varieties.

Pontiac- Dark red skin. Because of texture and smoothness are great in soups and salads.

Chieftain- Good to excellent for boiling, good for chipping at harvest, excellent for french frying.

White Potatoes:

Katahdin- Thin skin and white flesh. Store well. Good for baking and mashing.

Superior- White Skin, white flesh, early to mid-season.  All-purpose, suitable for baking, mashing, boiling or frying. Stores well, 80-90 days.

Green Mountain- Late maturing. Stores very well. Excellent for boiling and baking.

Reba- Suitable for baking, boiling, roasting, or mashing. Excellent storage potatoes.

Norwis- Grower recommends as best all-around potato. Smooth light skin and pale yellow flesh.

Kennebec: Skin is semi-rough and flesh is firm with minimal water content. Has a rich, earthy, nut flavor. Best for frying, also good as baked or mashed potato.

Gold Potatoes: 

Yukon- Very versatile.  Good keeper.  Good for roasting, grilling, frying, mashing, sautéing and boiling.

Lehigh- Mid to mid-late season. Excellent keepers. Good for soups, stews, mashing, boiling, baking or fries.  Released jointly in 2007 by Cornell, Penn State, and UMaine.


Caribou- Medium to large, oblong or slightly flattened oval, light to medium russet-brown, light to medium netted skin, white to pale yellow flesh. Good keeper. Minimal water content. Floury, dry; light and fluffy; hearty skin that is chewy when cooked.  Good for baking, frying, mashing, and roasted.  Developed by UMaine and the Maine Breeding Program.

**All potatoes are US #1 size.

**White potatoes tend to store better than the reds.