Five varieties of potatoes including several gourmet standards as well as a few tasty specialty types. Includes German Butterball, All Blue, Red Norland, Russet, and Banana Fingerling. 1.5 lbs of each variety. 7.5 lbs total. *varieties subject to change*
German Butterball
Our favorite yellow fleshed potato! An Heirloom variety with amazing flavor any way you cook it. Yellow netted skin and golden flesh. Flaky texture is never dry. German Butterball has a rich buttery flavor. Mid-Late Season. 100-125 days.
Purple Majesty
Majestic Purple skin. Solid purple flesh. A disease resistant variety that produces well. Amazing color for mashed potatoes or purple french fries. Mid-Season. 85-100 days.
Red Norland
This early season red skinned potato has white flesh and produces small to large tubers on medium sized plants. Flesh is described as moist and firm. Good disease resistance. Harvest after 65-75 days.
Russet
The traditional baking potato, also great for mashing and fries. Resistant to late blight. High yielding, large size, few eyes. 100-120 days. French-Vibrant rosy skin with creamy yellow flesh that contains a streak of pink. A truly striking potato. Very versatile and easy to clean in the kitchen. Different from other Fingerling varieties in its uniformity, larger size, and excellent production. Stores well. Mid-Season. 85-110 days.
