Potato varieties are designed to meet growing and culinary demands.

Soil, temperature, pest resistance, size, skin color, harvesting, yield, grade, cooking method, flavor, texture, and presentation. Washington grows multiple potato varieties – some in Central and South Central Washington, some in Northwestern Washington, some for fresh usage, and many for processing into frozen or dehydrated potato products and chips.

Whatever the variety, look for potatoes that are firm, smooth, and fairly clean. Avoid those with wrinkled or wilted skins, soft, dark areas,

Washington russets come in ten sizes, ranging from 35 counts to 120 counts per 50-pound box. The sizes within a box may vary slightly if the total weight is 50 pounds. For example, in a carton of 100-count potatoes (8 ounces each), there may be a few 6-ounce and 10-ounce potatoes.

Washington whites, reds, yellows, and blues come in three sizes – A, B, and C, measured by diameter. Size A’s have a minimum diameter of 1 7/8 inches and are about 6 ounces in weight. Size B’s run 1 ½ to 2 ¼ inches in diameter, and C’s, sometimes called creamers, are a minimum of 1 inch in diameter.

At receiving, check the shipment against specs for variety, size/count, number and condition of boxes.

• Avoid green tinged, sprouted or bruised potatoes.
• Handle with care – do not throw or drop boxes as potatoes can bruise easily.
• Move immediately into proper storage.

The right storage conditions will help potatoes maintain their quality. Store potatoes in a cool (42-45°F), dark, well-ventilated area, away from strong-smelling produce, preferably in closed or covered cartons and on pallets for air circulation. Store away from other fruits and vegetables, as they may transfer odors and gases that affect quality.

DO NOT freeze

DO NOT wash potatoes until ready to peel or prepare

HANDLE carefully – potatoes can bruise

Here’s why:

Temperatures warmer than 45°F encourage sprouting and shriveling; colder than 42°F encourage transformation of starch to sugar, which changes the taste and the cooking properties.

Keep them in the dark. Storage in direct light can produce greening (actually the production of chlorophyll), which gives a bitter flavor and, in very large quantities, can be harmful to eat. Trim or peel small green spots before preparation. Discard very green potatoes.