The United States is the world’s leading supplier of fresh table-stock potatoes for use at home or in restaurants. These potatoes are all washed and graded before shipping and can be purchased in a variety of packaging sizes from 5 pound bags to 50 pound cartons to 100 pound sacks.

Chefs and homemakers around the world prefer the high quality and versatility of US potatoes, while retailers and wholesalers appreciate the reasonable cost and low waste, resulting in a profitable product that is highly valued by the customer.

US table-stock potatoes can be categorized into seven main types as described below. However, the US produces and exports an astonishingly wide array of potatoes as can be seen below. This preponderance of potato varieties assures that there is one for every need and means increased sales across the board.

	Russet Potatoes The Russet is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These potatoes are available year-round, are high in starch and are characterized by netted brown skin and white flesh. Because of their high-starch levels, they have a floury texture when cooked, making them ideal for baking and mashing. They are also considered good all purpose potatoes. Major varieties include: Burbank, Norkotah, Ranger, Shepody
	Round White Potatoes These potatoes are available throughout the year. Round whites are medium in starch level and have smooth, thin light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and are particularly good for salads and for scalloped, steamed, fried or roasted preparations. Major varieties include: Atlantic, Katahdin, Norwis, Reba, Superior
	Long White Potatoes Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. They are available nearly year round. Long white potatoes are good for boiling, microwaving and pan frying, but are also a good all-purpose potato. Major varieties include: Kennebec, White Rose, Cal-White
	Red Potatoes Round Reds are more widely available and can now be found almost all year round. They are characterized by their naturally rosy red skin, but can have white, yellow or even red flesh. Red potatoes have a firm, smooth and waxy texture, making them well suited for salads, roasting, boiling and steaming. Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity. Major varieties include: Chieftain, Dakota Rose, La Rouge, Norland, Red La Soda
	Yellow Potatoes Yellow potatoes are increasingly popular in the United States and are now available for most of the year. These potatoes have a dense, creamy texture, with golden color and mild buttery flavor, this type of potato works well for mashing, roasting, baking, boiling and steaming. Major varieties include: Yukon Gold, German Butterball, Sierra Gold
	Blue and Purple Potatoes These potatoes originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are mainly available in the fall. These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also good methods of preparation. Natural skin tones also provide an exciting array of blue and purple colors to any dish. Major varieties include: Purple Peruvian, All Blue
	Fingerlings Fingerling potatoes are one of the hottest trends in American restaurants. These are simply small tubers with a narrow elongated shape similar to one’s fingers. They come in a variety of naturally striking colors, although most have a yellow flesh. Length ranges from about 5-10 centimeters, with a 2.5 - 5 centimeter diameter. Their firm waxy texture makes them ideal for steaming, baking, boiling and salads. Major varieties include: Russian Blue, Red Thumb, French Russian Banana

1. Avoid dropping boxes, tossing bags or dumping potatoes onto the display table.
2. Do not store potatoes in the cooler, on a cold table or in the refrigerator. Cold converts starches to sugar, causing potatoes to turn black during cooking.
3. Minimize exposure to natural and artificial light by keeping potatoes covered when possible and away from light. Light causes potatoes to turn green.