Elvis would be mighty pleased if you’d enjoy these rocking potatoes. Blue potatoes are an heirloom variety with Peruvian heritage. They are thin skinned and chock full of antioxidants. They hold their color when cooked. Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants. [...]
Purple Potato
Interesting purple spuds in paisley duds. A dense potato that holds its color when cooked, as long as you play Purple Haze in the kitchen. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil in skins, cool, and use [...]
Rose Gold Potato
Rah rah rah, a potato with team colors. Rosey skin and golden flesh. A winner! Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil in skins, cool, and use in salads or glaze in butter. Also excellent quartered and roasted with skins [...]
Austrian Crescent Potato
One of the heritage cultivars of fingerling potatoes. The Austrian Crescent is from European descent. They are small potatoes with big taste. Storage: Potatoes should be stored in a cool, dark place. If they are organic, they have not been treated with any sprout retardants. Preparation: Braise with butter, or slice in half or quarters [...]
Fingerling Potato
Fingerlings are a variety of heirloom potato. Their oblong shape and tender skin lend themselves well for use un-peeled in roasted, braised and sautéed dishes. Storage: Potatoes should be stored in a cool, dark place. If they are organic, they have not been treated with any sprout retardants. Preparation: Braise with butter, or slice in [...]
Yukon Gold Potato
As the name indicates, Yukons were originally from the Western Canadian territory. Yellow and buttery with waxy skins, they are magnifique Jacques Pepin style – oven roasted with salt, pepper and beurre. Preparation: Yukon Gold potatoes have a naturally buttery flavor. They’re firm, thin skinned, and hold up well in many recipes. The thin skin means they [...]
Rote Erstling Potato
A beautiful potato with rose-colored skin and golden flesh. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil these potatoes in their skins, cool, peel or not, then glaze them in butter or olive oil and serve with a [...]
Russet Potato
Russet Burbanks are the popular large white flesh with brown skin potatoes used commonly for French fries. Luther Burbank created the Russet in Massachusetts, sold the rights, and bought a farm in Santa Rosa, CA. Preparation: French fries, hash browns, mashed potatoes, baked potatoes, potato salad, gratins – the possibilities are endless. Storage: Potatoes should [...]
Russian Blue Potato
Not red, not white – but blue. Purple really. Heirloom potato, seed comes from Russia originally. Cooks quickly, par boil till fork tender. Na zdarOv’ye! Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants.
Yellow Finn Potato
An American bred gourmet variety. This tuber tends to be cylindrical with thin skin. Its yellow flesh is excellent for salads, gratin or frying. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants.
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