Certain potato varieties stand out from the crowd. For example, Pinto Gold potato has a long shelf life, while Harvest Moon tastes delicious without salt or butter.

Pinto Gold Potatoes

Pinto Gold potato is a fingerliing variety. This has a tremendously long shelf life. It can last for months without any special storage facilities.

Bred a the University of Maine, Pinto Gold potato is drought tolerant. These gourmet tubers have an irregular shape, ranging from fingerling to oval in a range of sizes. This is a late season variety, ready in 100 to 110 days

Pinto Gold potatoes are beautifully bicolored. The skin ranges from red to purple-red with gold blotches. The creamy flesh is a rich yellow.

This has a buttery, creamy texture that is smooth and moist. It has a pleasing amount of starchiness. Pinto Gold potatoes are all purpose. They’re perfect for baking, roasting, frying, or steaming.

This potato has a wonderful nutty flavor. To top off all the goodness this potato offers, this happens to be high yielding with nearly thirty tubers per plant.

Pinto Gold potato has high resistance to scab and blight.


Harvest Moon Potatoes

Harvest Moon potato is an excellent choice for those on special diets. These potatoes are so delicious there is no need to add butter or salt. They’re an early variety, ready in 70 days.

The medium sized tubers have a lovely purple skin. The deep yellow to yellow gold flesh is dense and creamy. It has a nutty flavor that is hard to beat.

Harvest Moon potato is pretty much all purpose. It is great baked, boiled, mashed, fried, steamed, roasted, or made into salad. This very productive variety yields over two pounds of potatoes per plant. This is resistant to scab and cracking.


King Harry Potato

King Harry potato is the ideal specialty potato for organic gardeners because the plant is largely resistant to pests with the exception being the Colorado potato beetle. That is due to the hairs on the stems and leaves that entrap insects.

The researchers created a hybrid using the domestic potato and a wild one. King Harry potato is non-GMO, another reason that will add appeal to organic gardeners. It was introduced in 2020.

The tubers feature a white to yellow skin with some flecking. This russet type potato was bred at Cornell University as a joint project of the potato breeding program and the entomology department.

King Harry potato is an early mid-season variety, maturing about the same time as Superior potato. Generally round and flattened, the tubers are a bright white. They’re small to medium sized.

Gardeners will also like the fact that the flesh doesn’t turn dark when cooked. Even when boiled, thee potatoes retain their shape and firmness. King Harry potato is pretty much all purpose. After cooking, the flesh is firm and reasonably moist with a waxy texture. It has a wonderful nutty flavor.

It is great for salads, roasting, boiling, microwaving, French fries, chips, baking, soups, and sauted. This is a very productive variety. In trials over a period of eight years, it averaged 313 cwt/acre.

These potatoes store very well. The upright plants are tall and robust. The blossoms are usually white to almost white with colorful yellow anthers.

The plant is resistant to golden nematodes, leafrollers, potato tuber moths, flea beetles, and aphids. However, it is prone to common scab. Generally, the tubers are free of internal and external defects.

Experts recommend a spacing of eight to ten inches for this variety. King Harry is considered an improved version of Prince Hairy, one of its parents. King Harry potato has a greatly improved flavor compared to Prince Hairy.