The skin is buff in color and has a tendency to form a light flaky net. Specific gravity ranges from 1.070 to .095. The Superior is a primary fresh market variety that bakes, boils and fries very well. It also works very well as a processing variety early. This is a medium to late maturing variety with blocky to oval and slightly flattened tubers with smooth white to tan skin color.
Flesh color is a pale yellow to cream color and has a high yield potential.
Tubers tend to be large with a specific gravity ranging from 1.075 to 1.090. The Norwis was initially developed as a potato chip variety, but does very well in the fresh market. It is an excellent baker and boils well. This variety gained prominence in the forty's and maintained its importance through the 1970's. During this time it was the major white-skinned variety in the northeast because of its consistent performance as a tablestock potato .