potatoes

Kennebec potatoes are an all-purpose potato variety most suited for culinary applications such as fries, baking, boiling, chipping and frying. The tuber has white flesh and smooth thin skin which ranges from white to a creamy buff color to pale yellow or light tan. Kennebec potatoes are adapted to grow in many parts of the world. They are a high yielding variety. One of the most important features of the Kennebec potato is fortification against light blight potato disease. The variety is an heirloom kind which has been in production for at least 75 years since its release on the American market. 

White potatoes also known as Irish white potatoes or Irish potatoes are an all-purpose potato type with typically white, thin skin and white flesh. White potatoes have a medium-starch content, lower than the equally popular fresh market Russet cultivar. The Irish potato is good for domestic culinary recipe preparations such as soups, roasting, boiling, steaming and mashing. It has a creamy dense texture and a mild flavor that bends towards sweetness. At a commercial level, the potato is good for chipping.