Description

Our certified seed potatoes are locally grown in the San Luis Valley. We carry several unique varities. See the list below. In the “order notes” at checkout, please tell us what variety you would like to purchase.

Certified seed potatoes are of the highest quality and are inspected for diseases by the Colorado State University Colorado Potato Certification Service. For more information, visit www.potatoes.colostate.edu

Note: Grocery store ptoatoes are usually treated with a sprout inhibitor and will not successfully grow in a garden. For more information on growing potatoes, visit www.extension.colostate.edu

**Please note, this item is sold by the pound – please ensure the quantity in your cart matches the number of pounds you wish to purchase (i.e., Quantity 1 = 1 pound, Quantity 5 = 5 pounds)

Asterix

• Late season, 95-120 days
• Red skin and yellow flesh
• Oblong tubers
• Good storability
• Fairly firm texture after cooking
• Good for French fries

Canela Russet

• Mid-season, 85-100 days
• Russet skin and white flesh
• Large oblong tubers
• Excellent storability
• Good for boiling

Dark Red Norland

• Mid-season, 85-100 days
• Deep red skin and white flesh
• Oblong tubers with moderately shallow eyes
• Good storability
• Firm, moist texture after cooking
• Good for boiling

French Fingerling

• 85-100 days
• Very attractive tubers with red skin and yellow flesh with red streaks
• High set
• Firm, waxy texture after cooking
• Excellent for salads, roasting and sautéing
• Good storability
• Heirloom cultivar

Golden Globe

• Mid-season, 85-100 days
• Round tubers with yellow skin and yellow flesh
• High/medium set
• Fairly firm texture after cooking
• Good mashed
• Good storability

Harvest Moon

• Mid-season, 85-100 days
• Purple skin and deep yellow flesh
• Round tubers
• Excellent storability
• Firm texture after cooking
• Good for roasting, baking, soups, and chips

Masquerade

• Mid-season, 85-100 days
• Round tubers with purple and yellow skin and yellow flesh
• Medium set
• Firm, medium smooth texture after cooking
• Good baked and roasted
• Good storability, short dormancy

Nicola

• Mid-season, 85-100 days
• Oblong tuber with yellow netted skin and yellow flesh
• High/medium set
• Low glycemic index
• Smooth texture after cooking
• Good for baking and frying
• Excellent storability

Norkotah Russet

• Mid-season, 85-100 days
• Russet skin and white flesh
• Long to oblong tubers with shallow eyes
• Good storability
• Fairly firm texture after cooking
• Moist when baked

Purple Majesty

• Mid-season, 85-100 days
• Purple skin and purple flesh
• Oblong tubers with shallow eyes
• High in antioxidants
• Good storability
• Firm, moist texture after cooking
• Good for roasting, salads and chips

Red Gold

• Early season, 75 to 90 days
• Oval tubers with red skin and yellow flesh
• Medium set
• Firm texture after cooking
• Good roasted, scalloped, mashed, steamed or fried
• Good storability

Rocky Mountain Russet

• Mid to late season, 120-130 days
• Russet skin and white flesh
• Large oblong tubers
• Good storability
• Excellent French fryer

Yellow Finn

• Mid-season, 85-100 days
• Yellow skin and yellow flesh
• Tear drop shaped tubers, medium deep eyes produced on long stolons
• Good storability
• Firm waxy texture after cooking
• Good for boiling, baking, French fries and salads
• Heirloom cultivar