All Blue
Long to oblong; smooth deep blue, purple skin with shallow eyes; purple flesh, often with a band of white under skin. Mealy texture similar to Burbank russet, mild flavor.
Bintje
Heirloom dating from 1911, the No. 1 potato for fries in Europe and also popular here. Long; yellow skin; strongly yellow, moderately starchy flesh. Good for baking, mashing, frying. Late-season variety.French Finger
Finger-shaped; smooth ruby skin with shallow eyes; moist cream-colored flesh, sometimes with a pink "starburst." Sweet creamy taste, mineral notes near skin. Variable maturity through season.
German Butterball
Usually round; thick, netted skin, light buff or russet in color; deep yellow moist flesh. Rich-tasting, buttery, more flaky than Yukons. A mid-season variety and a favorite among potato growers.
Yukon Gold
Round and knobby; yellowish thin skin with pink eyes; pale, moist gold interior, Early season, Often replaced by the similar but more prolific Morning Gold.
Purple Peruvian Fingerling
From South America, not related to All-Blue. Long oval; flesh deep ,indigo all the way through. When cut raw, releases dark blue juice. Very mealy texture, mild flavor.
Red La Soda
Round; red skin; white, moist flesh. Deep-set eyes. Plant sets a lot of small tubers that don't bulk up for a while, therefore are often marketed as "red new potatoes." Good for roasting and boiling. Mid-season variety.
Red Thumb
Short finger-shaped; red skin; reddish flesh that turns mauve when cooked; creamy texture. Prolific producer, variable maturity dates.
Rose Finn Apple Fingerling
also known as Ruby Crescent. Long; pink, blotchy skin; medium-yellow moist to waxy flesh. Variable maturity through season.
Russion Banana Fingerling
Long oval with a definite "banana" curve; light yellow skin; deep yellow, moderately starchy flesh. Most popular fingerling on the market today because it is a prolific producer and has the "European qualities" chefs want.