Shop for seed potato purple majesty package

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.

German Butterball is a rich, golden russet-type potato that's an all-around favorite for baking, frying and steaming. With a delicious, buttery flavor and a tender, flaky texture, its truly an all-purpose potato. Just 1 look and taste and Butterball will be an instant winner in your kitchen and your garden. It stores well in winter, too. To plant, place seed potatoes at a depth of 3 in. to 5 in., 12 in. to 15 in. apart with 30 in. to 36 in. between rows. If a seed potato is more than 1 in. in diameter, you can cut it into pieces, leaving 1 to 2 eyes per piece. German Butterball potatoes prefer fertile, well-drained, sandy loam soil and mature in 100 to 130 days. 2 lbs. of seed potatoes make about 10 to 15 potato sets when cut.

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.

Purple Majesty potatoes are very high in anthocyanin an important antioxidant which makes them as nutritious as they are delicious. And their buttery flesh and deep purple color, inside and out, delight the senses. Bred specifically for frying, they can also be enjoyed baked or boiled. Plant the seed potatoes at a depth of 3 in. to 5 in. in rich, well-drained soil, spacing them 12 in. to 15 in. apart with 30 in. to 36 in. between rows. These beauties reach maturity in 80 to 100 days and 2 lbs. of seed potatoes will make approximately 10 to 15 potato sets when cut. Make plans now to impress guests at your next cookout by serving purple potato chips, potato salad or French fries.

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.

Yukon Gold produces a large, very early, great-tasting crop of yellow-fleshed spuds perfect for baking or mashing. With its naturally rich flavor, you'll swear it's already been buttered. Yukon Gold loves fertile, well-drained, sandy loam soil. Plant seed potatoes at a depth of 3 in. to 5 in., 12 in. to 15 in. apart with 30 in. to 36 in. between rows. Enjoy your harvest of potatoes with shallow-eyed skin in 60 to 80 days. 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. Sprout resistant and super for storage.