Organic Potatoes


 
Amarosa Fingerling

Amarosa Fingerling

October - April

Amarosa Fingerlings are characterized by their deep red skin and bright red flesh. These sweet and creamy fingerlings are ideal for baking, roasting and grilling. Their bright red color will remain vibrant when fried, roasted or baked, making a show-stopping potato chip or potato salad. To preserve nutrients and maximize flavor, leave the skins on and scrub gently using only your fingers and water. 

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French Fingerling

French Fingerling

Late September - April

French Fingerling has been one of the most popular fingerling varieties for as long as any of our growers can remember. Silky-smooth, rose-colored skin and creamy-yellow, pink-marbled flesh distinguish this potato visually. French Fingerlings have a slightly nutty flavor, and can be prepared any way you like.

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Klamath Pearl

Klamath Pearl

Late September - April

Klamath Pearl is a new potato variety grown exclusively by family farmers in the Klamath Basin. The small size, sweet flavor and firm texture make it a perfect choice for salads, roasting, grilling and frying.

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Purple Fiesta

Purple Fiesta

Late September - April

Purple Fiesta is a mid-season fingerling specialty potato. They have smooth, brilliant purple skin, and deep purple flesh. These nutritious fingerlings are ideal for steaming, boiling, or baking. Purple Fiesta potatoes make mouth-watering, intensely colorful potato chips as they retain their sweetness and uniform bright purple color.

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Red Potatoes

Red Potatoes

Late September - April

Red potatoes, also known as “new potatoes,” are small and round with a rosy-colored, thin flesh. Their thin skin makes them the ideal candidate for boiling. Because most of the nutrients in potatoes are found in the skin, the red potato is ideal to take advantage of this naturally nutritious vegetable.

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Ruby Crescent

Ruby Crescent

Late September - April

Ruby Crescent fingerlings are characterized by their pink skin, deep yellow flesh, and oblong, knobby shape with a slightly-sweeter earthy flavor. They are the classic European fingerling often used by chefs to thicken soups, sauces, and gravies.

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Russet

Russet

October - May

Russet is a brown, oblong potato variety. The high starch content, low moisture content, and mild taste make them perfect for baking, mashing, or frying.

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Russian Banana

Russian Banana

Late September - April

Russian Banana fingerlings are banana-shaped, yellow-skinned, yellow-fleshed tubers. They are amazing in soups and salads, as they have such a rich, buttery taste and are better than the leading fingerlings at retaining their firmness when cooked.

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Yukon Gold

Yukon Gold

DOMESTIC / Late September - April

Yukon Gold is a thin-skinned, small, round potato with a golden color. Like red potatoes, the thin skin of a Yukon makes it ideal for recipes like mashing or boiling where the skin can be incorporated into the finished dish. However, the taste of a Yukon Gold is very buttery when compared to other varieties, so they do not require much additional flavoring in dishes.

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Fingerling Medley

Fingerling Medley

October - April

Fingerling Medley consists of a mix of French, Russian Banana, and Ruby Crescent fingerlings. This mix has beautiful color differentiation ranging from the rosy French fingerlings, to the yellow skinned Russian Banana. This medley is ideal for any dish where you are looking for variance in color and flavor.

View the Potato Specifications page for complete availability and pack specifications.