Tubers with high dry-matter content are better for baking, chips, and French fries. The higher the dry matter content, the more mealy and drier tasting is the tuber. There are many different potato varieties, each with its own unique combination of traits. Listed below are some of the varieties commonly grown on the prairies and suitable for conditions here. Carlton - A new introduction, Carlton matures as early as Warba.
Tubers are generally roundish, with two flat sides.
They are medium-sized, with smooth skin, tan to creamy white in color. Shallow-eyed, the tubers are excellent boiled whole in their skins. The variety has a high dry-matter content, making it a good baking potato as well. High yields can be expected. Harvest the tubers early to prevent oversizing.