Anna Cheeka's Ozette - pale gold skin and creamy flesh with a nutty flavor. Best preparation is to steam or sauté. According to Ronningers "Ozette was introduced by the Spanish Explorers in the 1700's to the NW Coastal Indian Tribes. The potato was Introduced to the fresh market by David Ronniger in the late 1980's. The original seed was obtained from Anna Cheeka, Maka Indian of the Neah Bay Tribe where it is still grown today".
Austrian Crescent - Perfect for salads as well as boiled or steamed. Potato has yellow-tan skin and light yellow inside.
Butterfinger a.k.a. Swedish Peanut - Teardrop shaped finger potatoes with a nutty flavor. Yellow flesh with light-russetted exterior. Use steamed, sautéed, boiled or in salads.
French - medium sized, reddish-orange skin. This thin skin variety is best cooked whole and unpeeled. Can be baked, roasted or steamed.
LaRatte - Said to have been discovered in the Swiss Alps this variety has a very smooth texture and has become popular in Europe and U.S.
Purple Peruvian - Has bright purple flesh and skin and hails from the Andes Mountains in Peru. To maintain the color boil with 1 tablespoon of vinegar added to the cooking water. The purple potato has a slightly mealy texture.
Red Thumb - Red skin brightly hued as well as red flesh. Makes an attractive plate presentation.
Ruby Crescent - European potato with a rosy color exterior and firm yellow flesh. A good potato to puree and equally successful when roasted.
Russian Banana - From the Baltic Region of Europe/Asia and frequently found in your local farmer's market. Has a yellow banana shape with a slightly waxy, firm texture. Bake, boil or steam.
Fingerlings are great mashed, sautéed, boiled or roasted. Try roasting potatoes with truffle oil, or mash with goat cheese. Boiled fingerlings are perfect with cheese fondue or raclette.