Potato Varieties of the San Luis Valley

While Colorado grows over 100 potato varieties, the vast majority fall into these groups:

 Russets

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.

 Reds

Durangos and Sangres are our  biggest-seller: round potatoes with deep color skin with white flesh. These potatoes are best in salads, soups and stews because slices and chunks maintain their shape during cooking and mixing. They are also excellent bake well.   Due to their popularity and small supply,. Be sure to order Reds early-season!

 Yellows

Our fastest-growing variety, Yukon Gold is an American favorite with a golden flesh potato and creamy texture. These potatoes are ideal for baking, boiling, and frying.

 Specialties/Other Varieties

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” is our Purple Majesty:  deep-hued inside and out, and doesn’t lose its color when cooking.