“We’re stepping into some new varieties now,” he said.
They have seen smoother textures, and better cooking characteristics, with good results in retail and foodservice outlets, according to Ellithorpe.
“These have a more consistent size profile, and they cook better. Some store really well, as well, and we don’t see the surface defects we can see with the norkotah,” he said.
These varieties are just different than the norkotah variety of russet, but Ellithorpe says the company also grows red potatoes.
Holm said growers might be interested in non-norkotah varieties to avoid some of the common issues that variety can have.
Still, the norkotah tends to size early, which is a benefit.
“It can have some disease issues, so when people talk about non-norkotah varieties, they likely want some of those attributes but to get away from some of the weaknesses,” he said.