Russets make up most of the Colorado crop, and are characterized by an even oval shape, russet brown color, net-textured skin and few shallow eyes. They have a delicate earthy flavor, a light and fluffy texture, and a hearty skin that is chewy when cooked. Russets are ideal for mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking.
Yellow potatoes are marble to large size; round or oblong shape; have light tan to golden skin and yellow to golden flesh.
They have a slightly waxy, velvety and moist texture. Yellows are subtly sweet; rich and buttery, and with a medium-sugar content making them great for grilling, roasting, mashing, and salads.
Fingerling Potatoes are 2-4 inches long; finger-shaped; red, orange, purple or white skin; red orange, purple, yellow or white flesh–sometimes streaked with veins of color. They have a waxy firm texture, and can be used for pan frying, roasting or in salads. The flavor is referred to as nutty, buttery and earthy with a medium sugar content.
With rosy skin and white flesh, red-skinned potatoes have a firm, smooth, moist and creamy texture. The flavor is subtly sweet and well suited for salads, soups and stews because slices and chunks maintain their shape during cooking and mixing. They are also excellent baking potatoes.
The San Luis Valley grows many other potatoes varieties including specialty varieties like All-Blue, Purple Majesty, Mountain Rose and Kennebec. Purple/Blue Potatoes are small to medium-size; oblong to fingerling; deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh they have a moist texture and a firm flesh. They have an earthy, nutty flavor and are great for roasting, grilling, salads, or baking