Healthiest Potatoes

May we introduce ourselves as one of the leading Exporters in Vietnam, having considerable amount of experience in foreign trade .We, H.X Export Company, export specialize in sweet potato.

Easy to grow, we will include complete cultural directions with each order. A buttery-fleshed wunderspud. New" potatoes can be harvested from early varieties beginning 60 days after planting.

These yellow-skinned tubers have pink-shadowed eyes and pale yellow flesh with a medium to low moisture content. Pyrethrin and row covers. Forking beds is recommended. Once top-growth dies down, leave in the ground for 2 weeks and then harvest.

Try 3 of our organically grown potato varieties. Proper soil pH of 5.2-6.0 will help avoid scab. The Kitchen Garden Collection offers you a 2 pound package each of the following varieties: Yukon Gold, , and All Blue.

So different from ordinary sweet potatoes, Murasaki has drier, more subtly flavored flesh that begs to be roasted and topped simply with butter or miso for a sumptuous dish. Keep evenly moist until you see new growth.

Easy to grow, we will include complete cultural directions with each order. All Blue is quite spectacular with its deep blue skin and flesh. New" potatoes can be harvested from early varieties beginning 60 days after planting.

Early-season 70-90 days. Proper soil pH of 5.2-6.0 will help avoid scab. Mountain Rose is extra nutritious and high in antioxidants. Early and late blight, white mold, botrytis, leaf roll virus, mosaic virus, verticilium wilt, potato scab.

Excellent full-bodied flavor, great for all-round kitchen use. Pyrethrin and row covers. Forking beds is recommended. Once top-growth dies down, leave in the ground for 2 weeks and then harvest.

Remove all plant debris after harvest and practice good crop rotation. Purple, as its name implies, is bright purple outside with vibrant amethyst, tie-dye streaked flesh. Sweet potato plants ship at the end of April or end of May.

Late-season 110-135 days. Proper soil pH of 5.2-6.0 will help avoid scab. Highest in vitamin C and protein, too! It makes perfect French fries, and is divine as a potato boat smothered in cheese.

Mid-season 100-110 days. Proper soil pH of 5.2-6.0 will help avoid scab. Sized nicely to bake whole, Masquerade makes a triumphant presentation at the table, and doesn't disappoint on the palate.

Easy to grow, we will include complete cultural directions with each order. Yukon Gold is widely acclaimed as the star of European-type golden-fleshed potatoes. New" potatoes can be harvested from early varieties beginning 60 days after planting.

Oblong tubers have purple skin and flesh that remains firm and moist after cooking. Pyrethrin and row covers. Forking beds is recommended. Once top-growth dies down, leave in the ground for 2 weeks and then harvest.

Easy to grow, we will include complete cultural directions with each order. This heirloom potato cultivar originated in France in the late 19th century. New" potatoes can be harvested from early varieties beginning 60 days after planting.

Rototill or fork in a 2 inch thick layer of compost and bone meal — use 5-7 pounds per 100 square feet. Beautiful emerald green vines, dusky rose skin, and deep orange flesh that is meaty and sweet.

Early-season 70-90 days. Proper soil pH of 5.2-6.0 will help avoid scab. Dark Red Norland produces heavy yields of uniform, oval, slightly flattened tubers with deep crimson skin and pearly white flesh.

The Russet's firm, brown peel makes for crisp stuffed 'tater skins too! Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries.

Try gold potatoes simply boiled or tossed into potato salad. The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. Gold potatoes have a rich, buttery taste and smooth texture.

These tiny 'taters are essentially just the baby versions of their larger brothers, but youth gives them thin, tasty skins and moist, creamy flesh (thus, the name "creamer"). We find they're particularly good when steamed (they make fantastic skin-on...

The Russet's firm, brown peel makes for crisp stuffed 'tater skins too! Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries.

Made without artificial flavors or colors, our products are low in cholesterol and saturated fats, and made with the finest ingredients we can find. Great-tasting foods that are great for you — that's what Dr. Praeger's puts on your table.

(from Tasteful Selections) These "nibble"-sized potatoes have a light fresh flavor. With creamy flesh and tender skin, the tiny red potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About Tasteful Selectionstm:...

Try gold potatoes simply boiled or tossed into potato salad. The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. Gold potatoes have a rich, buttery taste and smooth texture.

The Russet's firm, brown peel makes for crisp stuffed 'tater skins too! Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries.

(from Tasteful Selections) These "nibble"-sized potatoes are bursting with buttery sweet flavor. With velvety gold flesh and delicate skin, the tiny potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About...

The Yukon Gold's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. When you purchase LFFC products you can be confident that you will receive the freshest products, farmed with consideration for the land, animals...

The Yukon Gold's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. When you purchase LFFC products you can be confident that you will receive the freshest products, farmed with consideration for the land, animals...