Potato Varieties
Compare 14 potato cultivars. Find the perfect variety for your garden based on how you want to use them, growth habit, and days to maturity.
← Read the complete growing guideShowing 14 varieties
Adirondack Blue
Cornell University release; blue-purple skin and flesh; moist waxy texture; colour persists cooked.
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All Blue
Heirloom; deep blue-purple skin and flesh throughout; moist waxy texture; colour holds when cooked; high anthocyanin content; mid-season; stores well; makes striking purple mashed potatoes.
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Fingerling French
Fingerling type; elongated small tubers; waxy yellow flesh; gourmet quality; low yield per plant.
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German Butterball
Late-season heirloom; golden skin and buttery yellow flesh; excellent keeper; high yield.
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Isle of Skerry
Irish fingerling; small elongated tubers; golden skin white flesh; nutty flavour; excellent roasted; heirloom since 1700s.
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Kennebec
Classic 1948 USDA release; white flesh; high yielding; late blight resistant; great for frying.
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Kurume Purple
Japanese variety; vivid purple skin and flesh; rich earthy flavour; nutritious anthocyanin content; striking appearance.
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Purple Majesty
Deep purple skin and flesh; high anthocyanin content; colour holds when cooked; mid-season.
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Red LaSoda
Red-skinned waxy potato; smooth texture; holds shape when cooked; good for salads and boiling; reliable garden variety.
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Red Norland
Very early red-skinned variety; smooth thin skin; white waxy flesh; good for boiling.
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Red Pontiac
Red-skinned white-fleshed variety; thin skin; good for boiling; stores well.
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Russet Burbank
1870s Luther Burbank selection; large oblong russet skin; dry flaky white flesh; classic baker.
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Yukon Gold
Bred 1960s in Canada; yellow flesh and skin; buttery flavour; excellent for mashing and roasting.
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