Potato Varieties of the San Luis Valley
While Colorado grows over 100 potato varieties, the vast majority fall into these groups:
Russets make up most of the Colorado crop, and are characterized by their even oval shape, russet brown color, net-textured skin and few shallow eyes. Russet Norkotahs are good for baking, mashing and frying. Russet Nuggets are used for baking, mashing and frying because of their low sugars and high solids. Their flesh can vary from a creamy white to a light golden color.
Colorado Rose, Rio Colorado and Sangres are our biggest-seller: with rosy skin and white flesh, red-skinned potatoes have a firm, smooth, moist texture well suited for salads, soups and stews because slices and chunks maintain their shape during cooking and mixing. They are also excellent bake well.. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any variety of potato that is harvested before reaching maturity. Due to their popularity and small supply,. Be sure to order Reds early-season!
Yukon Gold is an American favorite with a golden flesh, creamy texture means you can use less or no butter for lighter dishes.
The San Luis Valley grows many other potatoes varieties including specialty varieties like All-Blue and Fingerlings, a growing favorite at foodservice. The most recent Valley “star” are our Purple Majesty: deep-hued inside and out, and doesn’t lose its color when cooking, and Mountain Rose:red skin, light red flesh versitle potato that can be used in almost any recipe.