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Russet Nuggets are a smooth-skinned, lighter colored potato excellent for baking, mashing, and frying because of their high solids and low sugar content. Russet Nugget accounts for 32% of the Colorado crop. Russet Norkotahs are a light skinned russet excellent for baking, mashing and frying, because of their high solids and low sugar content. The Russet Norkotah accounts for 38% of the Colorado crop. Norkotahs are a good baking, mashing and frying potato. Centennial Russet accounts for 20% of the Colorado crop. Centennials are an excellent baking potato, delivering a dry, fluffy texture and white interior. They're also a good potato for mashing and frying. Sangre, a round red potato, is the best potato for using in soups and stews because slices and chunks hold their shape during cooking. They are also excellent baking potatoes and are ideal for potato salad. The Sangre accounts for 6% of the Colorado crop. Yukon Gold has a yellow skin and yellow flesh with a sweeter flavor. They are excellent for baking, mashing and frying. Other varieties including the Yukon Gold and the All-Blue potatoes, account for 4% of the Colorado crop.
* information supplied by the Colorado Potato Administrative Committee
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