"The growing conditions in Idaho--both the rich, volcanic soil and the climate--are the best in the world for yielding great tasting potatoes with a high solids content," said Don Odiorne, vice president of foodservice, in a statement. "Similar to the russet, the new Idaho-grown varieties perform well in foodservice because of their low water content."
The breakdown of the four varieties is as follows:
- russets: Burbank, Norkotah, Ranger and Western;
- golds: Milva, Yellow Finn and Yukon Gold;
- reds: Cal Red, Red La Soda, Norland; and
- fingerlings: Russian Banana, Ruby Crescent, French Fingerling, Purple Peruvian.