The Potatoes at
Sage Hen Farm


At Sage Hen Farm in Lodi, NY, we have planted many varieties of potatoes over the years, with the numbers and varieties changing each year, but these are varieties we have planted in recent years.

Please note: we sell potatoes locally only (Ithaca, Trumansburg, and Lodi, NY), and, as we are not certified, we do not sell seed potatoes.


Fingerling | Red & Rose | Blue/Purple | Yellow-fleshed | White-fleshed, including Russet


Potatoes by Season of Harvest
Harvest
Red & Rose
Blue
Yellow
White & Russet
Early
(60-90 days)

Dark Red Norland
Red Gold



Caribe
Anuschka Early Ohio
Algonquin
Mid
(80-110 days)

Adirondack Red
Amarosa
Chieftain
Desiree
Kerr's Pink
Rose Finn
Strawberry Paw

Purple Majesty
Purple Sun
Purple Viking
Austrian Crescent
Carola
Pinto
Vivaldi
Yellow Finn
Caribou Russet
Kennebec
Gold Rush
Late
(100-130 days)
Papa Cacho
Romanz
Magic Molly

Bintje
German Butterball
Elba
Ozette
Fingerlings: Often harvested earlier than their actual season to produce small finger-sized potatoes.
Potatoes by Starch Content
Starch
Red & Rose
Blue
Yellow
White & Russet
Low (Waxy)

Adirondack Red
Dark Red Norland
French
Strawberry Paw
Caribe
Magic Molly
Purple Sun

Austrian Crescent
La Ratte
Rose Finn

Algonquin
Medium
(Moist)
Amarosa
Chieftain
Dark  Red  Norland
Red Gold
Romanz
Rose Finn
Purple  Majesty
Anuschka
Bintje
Vivaldi
Yellow Finn
Ozette
Medium High (Smooth)
Desiree
Papa Cacho
Purple Viking Carola
German Butterball
Pinto
Early Ohio
Kennebec
High (Floury, Dry)
Kerr's Pink

Caribou
Elba
Gold Rush

See note on Uses for description of starch content. Note: starchy or not, all potatoes are gluten-free.


Fingerling
Variety
Origin
Color: Skin & Flesh
Shape
Starch
Harvest | Yield
Disease
Resistance
Images
Special Notes

Amarosa
(Ama Rosa)
Oregon
introduced 2010

deep red skin; pink flesh with red streaks

long
low

mid to late

 average
High resistance to late blight and scab. Amarosa
Rich, creamy flavor. They retain their color even as they are baked or fried, so when sliced, they can look like a pepperoni.
Austrian Crescent
(Kipfel)

Austria/Germany
before 1850
yellow tan skin; light yellow flesh

crescent
low

mid to late

high
Low resistance to late blight and scab.
Adirondack Red

Noted for rich flavor. Grows quite close to the surface, so hill well to prevent greening in sunlight.
French
(Roseval, Nosebag)
France
introduced 1950
dark rose-red skin; yellow flesh with red streaks

rounder than other fingerlings
low

mid to late

 average
Moderate resistance to scab. Noted for rich flavor. According to an old story, French fingerlings were smuggled into North America in a horse's nosebag.
Ozette
(Anna Cheeka's,
Makah Ozette)
Washington State
introduced in 1987
yellow tan skin with speckles; creamy white flesh

oblong to long
medium

early to late


low
High resistance to late blight. Ozette

Noted for earthy flavor. Discovered on the Olympic Peninsula. Speculation is that the first Ozettes were brought there by Spanish explorers from Peru before 1600.
La Ratte
(Corne de Mouton, Ram's Horn, Princess La Ratte)

France or Denmark
before 1875
yellow tan skin; yellow flesh

crescent
low

mid to late

high
Good resistance to scab.
La Ratte
Skin darkens from light yellow to a golden yellow in storage. Flavor has been called nutty, earthily sweet, buttery, and also likened to mushrooms.
Papa Cacho
Peru
introduced to North America in 1998
dark rose-red skin; white and pink flesh

longer, curvier than other fingerlings
low

late

 average
Good resistance to scab, high resistance to late blight foliage. A locally grown variety in one part of Peru. Once discovered, it took many years before it could be exported out of the country..
Rose Finn
(Rose Finn Apple,
Pink Fir Apple,
Rosa Tannenzapfen)

Germany
before 1850
light brown skin with pinkish mottling; yellow-gold flesh

long, knobbly, with nodes
low

mid to late

 average
High resistance to scab. Vwery low resistance to late blight foliage. Rose Finn

Noted for very rich flavor. "Finn Apple" appears to be a corrupted translation of fir-cone, which is somewhat resembles. It has a loyal following, despite or because of its knobbly shape.

See also Magic Molly in Blue/Purple.

Did you know? The name "fingerling" was used because the size and shape of the potatoes resembled the small, young fish used by hatcheries for stocking ponds and streams, which in term were called fingerlings because of their resemblance to fingers.

Because of fingerlings shape and size, they can be extra work in preparing, but their extra flavor and firm texture make them a first choice for roasting. They cook well when steamed or boiled, so they are also excellent for making potato salad.

Red & Rose
Variety
Origin
Color: Skin & Flesh
Shape
Starch
Harvest | Yield
Disease
Resistance
Images
Special Notes
Adirondack Red
(was T17-2)
New York
introduced  2004
purplish red skin; pinkish red flesh

oblong
low

early to mid


medium high
Moderate resistance to common scab and golden nemotode.
Adirondack Red

Developed at Cornell for its red flesh. Keeps color after cooking; turns pink when mashed.
Dark Red Norland
Nebraska
introduced 1967
dark red skin; white flesh

round to oval
low

early

high
Moderate resistance to common scab and late blight. Dark Red Norland
Noted for rich flavor for an early potato.
Good producer of medium to large tubers. Developed from the Norland for better color.
Desiree
Netherlands
introduced 1952
pink to reddish skin with dark spots; light yellow flesh

oval to oblong
medium high

mid


high
Moderate resistance to late blight and common scab. Desiree

Noted for a special "gourmet" flavor. The most widely grown red potato in Europe.
Kerr's Pink
Scotland
introduced 1907
light brown skin, with pink highlights; creamy white flesh

flat oval
high

mid


high
Low resistance to late blight.
Good resistance to common scab.
Yukon Gem

Noted for very rich flavor.  Grown widely throughout the British Isles;  second most widely grown variety in Ireland.
Red Gold
(Red River Gold)

Ontario
introduced 1987
pinkish red skin; yellow flesh

round to oval
medium

early

high
Moderate resistance to common scab. Somewhat blight resistant. Red Gold

Noted for rich flavor. Produces lots of small to medium tubers.
Red Maria
(was NY 129)
New York
introduced  2011
bright, deep red skin; white flesh

round
medium

late


high
High resistance to common scab and golden nemotode.
Red Maria

Developed at Cornell for blight resistance, high yield and uniformity of shape and size.
Romanz
(Romanze)

Germany
introduced 1973
red skin; yellow flesh

oval to long
medium

late

average
High resistance to late blight Romanz
Noted for rich flavor. Developed for its brillant red skin and brillant yellow flesh. The brillance, however, is variable. Our original supplier no longer sells this variety, so we've been trying to keep Romanze going on our own.
Strawberry Paw
(was NY 136)

New York
introduced 2013
dark red skin; white flesh

oval to long
medium

late

average
High resistance to late blight Strawberry Paw

Developed at Cornell for blight and scab resistance. Has an exceptionally dark red skin.

See also French in Fingerling


Red-skinned potatoes in general are low starch varieties, so they are best when boiled, steamed, sauteed, and roasted. That makes them an excellent choice for soups and potato salads, and as scalloped potatoes

Blue/Purple
Variety
Origin
Color: Skin & Flesh
Shape
Starch
Harvest | Yield
Disease
Resistance
Images
Special Notes
Magic Molly
Alaska
introduced 2012
deep purple skin; deep purple flesh

oblong
medium

late

low
Vigorous, but resistance to most diseases unknown. Magic Molly
Developed in Alaska in the race for the deepest blue flesh and for a purple potato that keeps its color when boiled. Tuber size varies. Considered a fingerling by some.
Purple Majesty
Colorado
introduced 2005
purple skin; purple flesh

oblong
medium

mid

average

 Good resistance to late blight; high resistance to common scab.

Purple Majesty

Developed in Colorado State in the race for the deepest blue flesh.
Purple Sun
(Peter Wilcox,
Blue Gold)

Maryland
introduced 2007
purple skin; yellow flesh

round to oblong
medium

mid

low

 Low resistance to late blight; good resistance to common scab.

Purple Sun

Developed for its beautifully textured deep purple skin over golden flesh. It was originally named for a professor of religion at Loyola University in Baltimore.
Purple Viking
North Dakota
after 1963
splotchy purple over pink skin; white flesh

round to oblong
medium  high

mid

high

Low resistance to late blight; high resistance to common scab.

Purple Viking
Sport of the Viking, a red skin potato, which was developed in 1963. Known for producing only an average size crop, but the tubers can be enormous.
See also Purple Peruvian in Fingerling

Did you know? The purple/blue color comes from polyphenols, specifically the anthocyanins, the same flavonoid that gives blueberries their color and gives both the same powerful antioxidant property.

As a group, blue potatoes fit right in the middle between moist and dry, which puts them square in middle of the all-purpose category. Their color and bolder earthy flavor, however, make for special challenges or an opportunities. Some folks think blue mashed potatoes are the coolest thing, but others might not find them appealing at all. They stand up well with foods with fuller flavor and extra seasoning. Many folks like to use them in combination with red and white potatoes, for a more colorful presentation.

Yellow-fleshed
Variety
Origin
Color: Skin & Flesh
Shape
Starch
Harvest | Yield
Disease
Resistance
Images
Special Notes
Anuschka
Germany
introduced 2004
smooth yellow tan skin; rich yellow flesh

oval

medium to large

early

average

Good resistance to late blight and scab. Anusuchka
Developed for disease resistance, but has a rich flavor. Good in salads, but versatile enough for most other uses.
Bintje
Netherlands
introduced 1910, thought to have been introduced to the US by returning WWI soldiers
yellow tan skin; creamy yellow flesh

oval

medium

late

average

Low resistance to late blight tubers and foliage. Low resistance to scab. Noted for rich flavor, and became THE potato for French fries in Europe (where they are called pomme frites), but because of high moisture but low starch, very versatile.
Carola
Germany
introduced 1979
yellow tan skin; light yellow flesh

oblong
medium

mid

higher than average
Moderate resistance to late blight tubers; low resistance to late blight foliage; high resistance to scab. Carola

Noted for its buttery flavor. It was more widely popular commercially before the introduction of the Yukon Gold (which has a higher yield, not necessarily a better flavor or versatility). It is still popular in many parts of Europe, and it one of our favorites. Keeps well. We've eaten potatoes from previous year's crop after we've started to harvest a new crop. Grows quite close to the surface, so hill well to prevent greening.
German Butterball
US
mid 20th century
rough yellow tan skin; bright or dark yellow flesh

oval to oblong
(not round as the name might suggest)
medium high

late

high
Moderately good resistance to late blight. Good resistance to scab. German Butterball
Gained attention after it won the title best flavored potato in a Rodale test taste in the 1980s. The use of the word "German" in the name may come from the fact that it was yellow fleshed, which was common for poatoes in Europe, but rare in North America. Its origin is hard to trace earlier than the 1980s. Tubers are variable in size, but mostly medium.
Yellow Finn
Finland, via Washington State
1950s
yellowy skin, light to dark yellow flesh

round to pear-shaped, occasionally flattened
medium

mid

average
Good resistance to scab. Yellow Finn

Noted for rich flavor. Credit for the introduction of this variety is given to Carl Gustav Riipinen, a potato farmer from Washington State, who said he brought them from Finland in the 1950s. Only widely grown this century. Expect a high percentage of small tubers.

Note: Austrian Crescent and Rose Finn in Fingerling, and Desiree, Red Gold & Romanz in Red & Rose also have yellow flesh.

Did you know? The yellow flesh color comes from beta-carotene, lutein, and zeaxanthin, the same carotenoids that give egg yolks and corn their color and give them all the same powerful antioxidant property.

Yellows are potatoes with various shades of yellow flesh, from almost creamy white to almost the color of an egg yolk. The extra color translates to being more nutritious and more flavorful than most white fleshed potatoes. Perhaps it is the power of suggestion, but "buttery" seems a common description for their taste. Carola and German Butterball have regularly won taste tests we have held in recent years.

White-fleshed, including Russet
Variety
Origin
Color: Skin & Flesh
Shape
Starch
Harvest | Yield
Disease
Resistance
Images (or Links to Images)
Special Notes
Algonquin
New York
introduced 2017
yellowy skin, creamy white flesh

oval
low

early to mid

average
High resistance to scab. Algonquin
Developed at Cornell as an early, highly productive, blemish-free potato of good size. It has good flavor, too. Doesn't fall apart when boiled.
Caribou Russet
Maine
introduced 2015
light russet skin; very white flesh

long oblong

hgh

late

excellent

High resistance to hollow heart, rot, and scab.

Caribou
Developed in Maine to compete in russet potato market. Is high-yielding with great flavor and disease resistance.
Gold Rush
(Goldrush)

North Dakota
introduced 1992
light russet skin; very white flesh

oblong

hgh

mid

excellent

Low resistance to early and late blight, and rot. High resistance to hollow heart and scab.
Gold Rush

Developed
to improve on the Russet Burbank, especially in higher yield and better resistance to hollow heart .
Early Ohio
Vermont
introduced 1871
light tan, with occasional pink patches; white flesh

round
medium high

early


average
Moderately resistance to late blight, common scab
Not from Ohio. It has been credited with being the first potato grown specifically for baking, but it is not an especially starchy potato. We think it the most flavorful of white-fleshed potatoes.
Kennebec
Maine
introduced 1948
light tan; white flesh

oblong
medium high

mid

high
Moderately resistance to late blight. Low resistance to common scab.
Known for its papery skin. Spuds can grow very large. Once the most used potato for potato chips, but replaced by better storing potatoes with more uniform size.

See also Ozette in Fingerling

Did you know? White-fleshed potatoes are lower in sugar content than most other potatoes. This as much as the high starch content is what makes them excellent for frying, since higher levels of sugars can darken or even blacken pototoes.

ue to their high starch content, are the first choice for baked potatoes.

 

Notes

Uses:

  • Low starch (waxy) stay firm and hold their shape well after cooking. Studies have shown that by content they are 13-15% starch. They are excellent boiled or roasted and the best potatoes to use for potato salad. Waxy potatoes can become too gluey for mashing and won't be fluffy when baked.
  • Medium starch (moist) potatoes are versatile, all purpose potatoes (15-17% starch). Their moist, smooth texture make them great when cooked many different ways: boiled, steamed, mashed, roasted, and fried, and can also be used in potato salad or baked.
  • Medium high starch (smooth) potatoes are also versatile, all purpose potatoes (17-20% starch). Their smooth texture make them great when cooked many different ways, but their texture makes them just right for potato chips and fries. Better than medium starch potatoes for baking and mashing.
  • High starch (dry) potatoes have a light, mealy, fluffy, or floury texture when cooked, but do not hold their shape well (20-22% starch). Also called mealy or starchy. They are best for baking, mashing, and as fries.

Flavor:

Potatoes from your garden or local farmers market will be more flavorful than the potatoes that you find in the super market. This is due in part to the varieties available, but also to how they are grown, and, in season, their freshness. Descriptions used to describe the tastes of different potato varieties are pretty limited, but within the range of "potatoey" are earthy, buttery, nutty, smooth, creamy, and sweet or almost sweet. In terms of amount of flavor, the potatoes above also range from mild (aka bland) to rich. How a potato is cooked and how it is served, however, will make a tremendous difference in how it tastes. Mashed potatoes loaded on with gravy won't allow much of the potato flavor to come through. Roasted or baked potatoes with little more than salt and pepper and butter will permit some varieties of potatoes to excel.

Harvest:

Potato varieties have been assigned a category of early, mid, and late. Depending on where you live and what a particular season's growing conditions have been, the number of days will widely vary. Early varieties may be harvested between 55 and 80 days. Mid-season varieties can be harvested in between 70 days to 110 days. Late potatoes mature in a range from 100 days to 130 days or longer.

Don't harvest by the calendar alone. With early potatoes, you can start pretty much as soon as they look large enough to eat. You will have to decide on the trade-off between the pleasure of new potatoes sooner and larger potatoes later. The plants themselves will be a good guide for the best time to harvest. Watch for the vines to die back, and then give them another week to so to start reaping the bounty. Especially for late varieties, you should wait as long as you can to allow the starch to be fully formed, both for flavor and better storage. So as long as the plant is alive and there is no frost warnings, let them grow.

Yield:

The potential to produce tubers ranked low, average, and high. There are too many variables for me to assign pounds and kilograms per plant. Some years, our high yielding potatoes have barely exceeded 4 lbs. (2 kg) per plant and other years have easily exceeded 10 lbs. (4.5 kg).

Storage:

Some sources list the storage qualities of the different potato varieties, but in general, early varieties do not store as well as late varieties. A related factor is dormancy, meaning how likely the spuds are likely to sprout during storage. Only varieties with exceptional poor dormancy (most likely to sprout) are noted above.

Disease resistance levels:

The range is very low, low, moderate, good, and high. I am uncertain how well most varieties have been tested, and for some varieties very different resistamce levels have been reported.

Links:

The following site have been useful in compiling the information about potato varieties. Most have photographs of the various varieties, as well.

This page written and maintained by John R. Henderson (jhenderson @ icyousee.org). Last modified: January 26, 20244
Photo of the giant potato by Paul Ievins.
URL: http://www.sagehenfarmlodi.com/potato.html