This is a medium maturing potato which was developed primarily for the potato chip industry. It has high specific gravity ranging from 1.085 to 1.115. Tubers are oval to round with light to heavily netted skin and white flesh. The Atlantic is excellent baked, chipped or fried but does not boil well. This is an early to medium maturing variety with moderately high yields.
Tubers are round to oblong and slightly irregular with white flesh.
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.