We usually carry 8 to 10 potato varieties. To help our customers have greater cooking successes with potatoes, both the appearance features and cooking characteristics are listed for each variety. All our potatoes can be tossed in oil & seasonings, then roasted. The Fingerlings, Nordonna, Onaway and Carola give the best roasting results. Most of our varieties are older heritage varieties which have higher nutrient values i.e. vitamins, minerals and proteins. 

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• Pink skin

• Yellow flesh, nutty flavour 
• Roast, steam, bake, boil, salad

FINGERLING

Pink Fir Apple

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• Yellow flesh 

• Slightly nutty flavor

• Bake, boil, roast, steam

FINGERLING

Swedish Peanut

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• Buff yellow skin

• Firm, waxy, yellow flesh,

• Roast, steam, bake, boil, salad

FINGERLING

Russian Banana

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• Red skin, white flesh

• Boil, roast, soups, pan fry

• Moist baker, stews

MOIST BAKER / BOILER

Nordonna

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• Deep yellow flesh

• Bake, boil, BBQ, potato salad 

• Waxy texture

BOILER / BAKER

Carola

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• Red skin, creamy white flesh

• Bake, boil, mash, BBQ

• Medium dry

BOILER / BAKER / MASHER

Rhine Red

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• High nutrient level

• White flesh

• Boil, roast, soups, pan fry     

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MOIST BAKER / BOILER

Onaway

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• Yellow flesh

• Dry baker

• Boil, mash, pan fry

BOILER / BAKER / MASHER

Yukon Gold

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• White skin, creamy white flesh • Bake, boil, mash, BBQ

• Medium dry

BOILER / BAKER / MASHER

Kennebec

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