PRESQUE ISLE — Of the more than twenty varieties of potatoes planted by growers across the state, the russet burbank is the most popular. Known as a dry, white and mealy spud that is good for baking, mashing and making french fries, 39.4 percent of the 55,000 acres planted in 2015 were that variety, according to the National Agricultural Statistics Service.
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Contributed Photo/Denise Farwell Rogers Farm of Stillwater is growing several alternative varities of potatoes, such as all reds, dark red Norlands, and purple skinned yellow flesh potatoes in this 2005 photo. Sales of red potatoes rose in 2015, with that variety ringing up 23.3 percent of all fresh potato dollars. |
And while industry officials said that it was a slower year for fresh potatoes, one variety did buck the trend — red potatoes.
According to Nielsen FreshFacts data, t he fresh potato category finished 2015 with sales volume down -2.2 percent with the largest-selling type down -3.2 percent.
Red Potato varieties, such as Norland, Viking and Chieftain, finished the year slightly ahead with volume rising 0.4 percent. Bagged red potatoes grew even more rapidly, with volume sales up 1.2 percent. Red potatoes rang up 23.3 percent of all fresh potato dollars, and accounted for 26.8 percent of all units of fresh potatoes sold.
Don Flannery, executive director of the Maine Potato Board, said last Wednesday evening that he was not surprised to hear the information.
“I have been hearing that for some time,” he said. “I am not sure why we are seeing this red potato trend, but I am really not surprised by it. We do not plant a lot of red potatoes in Maine, we plant a lot more fresh white. But there are a fair number, because P ineland Farms Naturally Potatoes Mars Hill puts out a redskin mashed potato product.”
According to National Agriculture Service Statistics, 4.1 percent of the 55,000 acres of potatoes planted in Maine last year were Norland, a variety of red potatoes.
Red potatoes are a waxy variety that have a smooth, thin, edible skin. They are low in starch, and prime candidates for boiling and roasting, and also work well in salads and au gratin dishes.
Flannery said that white potatoes are often more popular simply because people “shop with their eyes instead of their tastebuds.”
“But you get to restaurants or special events and roasted red potatoes are a popular menu item,” he said Wednesday. “They are catching on.”
