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.
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.
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.
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.