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Canela yields large, hefty, uniform potatoes with russet skin and bright white flesh. They taste delicious, and are excellent for making fries or a perfect baked potato. Canela looks amazing piled high with cheese, bacon, sour cream and chives. Perfect for making potato skins, too, since the skins will crisp up in the oven with that second bake. Guaranteed high yields and great storage top off this beautiful Russet type. Matures in 100-days to 130-days.

Carola Potato is widely regarded by spud lovers as 1 of the most delicious varieties available. It boasts the taste and texture of delicate new potatoes even after months of storage in dry, dark places. With a golden-tan skin and creamy yellow flesh, it's ideal for all culinary uses (in particular, scalloped potatoes layered with cheese, cream and chives). Each Carola crop provides abundant yields, and are disease and scab resistant. Matures in 80-days to 100-days.

Purple Viking Potato is a superior, all-purpose variety that is especially delicious for baking. Beneath the colorful skin, you'll find creamy white, meaty, moist flesh with a sweet and buttery flavor. It's so delicious that taste testers preferred the taste of Purple Viking over the popular Yukon potato. Excellent for storage, this purple-skinned spud has a high resistance to scab and some resistance to leaf hoppers. Matures in 60-days to 80-days.

Aptly named Red Gold Potato has rich red skin and delicate yellow flesh with a flavor and texture unlike any you have tried before. This wonderful early season variety is high yielding and semi-moist, with moderate resistance to scab. It stores well for up to 3-months to 4-months, and is excellent for roasted, scalloped, mashed, steamed and fried potato dishes.

Red La Soda is a delicious red-skinned standard in the South. This very attractive red potato has a waxy, white flesh that is delicious baked, boiled or fried. La Soda stores well and is adaptable to a wide range of soils. Matures in 80-days to 100-days.

Rose-pink skin and creamy yellow flesh splashed with pink make French Fingerling Potatoes as beautiful as they are delicious. They are larger and thicker than other fingerling types and have an outstanding nutty flavor. Plus, you don't even have to peel their thin, delicate skin to use these potatoes in any of your favorite recipes. Try them baked, boiled, fried, mashed or in a salad.

You can't go wrong with Goldrush Potatoes. These long, russet-skinned spuds are good baked, boiled or fried. Goldrush has excellent flavor and extremely white flesh that maintains its color even after cooking. It stores well and is resistant to hollow heart, verticillium wilt and scab.

Kennebec potatoes are an all-purpose pantry staple with their thin, smooth skin and smoothly textured flesh. They prefer fertile, well-drained sandy loam soil with a pH between 4.8 and 5.4. Plant Kennebec seed potatoes at a depth of 3 in. to 5 in., with 12 in. to 15 in. between plants and 30 in. to 36 in. between rows. They'll be ready for you to harvest in 80 to 100 days. You can harvest young tubers for creaming. Or you can wait for full-size, oval-shaped spuds that can be enjoyed fried, boiled, mashed or baked. 2 lbs. of seed potatoes make about 10 to 15 potato sets when cut. Stores well.

Red Pontiac produces solid tubers with thin red skin, shallow eyes and crisp white flesh. Perfect for mashing, they stay firm and hold their shape during cooking. Plant seed potatoes in well-drained, fertile, loamy soil at a depth of 3 in. to 5 in., 12 to 15 in. apart with 30 to 36 in. between rows. 2 lbs. of seed potatoes will make about 10 to 15 potato sets when cut and will plant a row 10 ft. to 15 ft. in length. Tip: If a seed potato is over 1 in. in diameter, you can cut it into pieces, leaving 1 to 2 eyes per piece. After planting, your potatoes will mature in 80 to 100 days. Red Pontiac is a good keeper because it has long-lasting quality.

Yellow Finn Potato is an outstanding variety with a waxy yellow skin. It makes delicious salads, gratins, stews and scalloped potatoes layered with cheese. It has a sweet, buttery flavor sure to please gourmet cooks and potato lovers alike. Be sure to try it simply roasted with olive oil, salt and pepper, or cooked, cubed and mixed into your favorite potato salad.