Chips Fries Baked Boiled Microwaved RED & SPECIALTY Dark Red Norland Red LaSoda CO98012-5R NDA7985-1R AC97521-1R/Y <strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 23 <strong>WSU</strong> Pot<strong>at</strong>o Research Group
RED & SPECIALTY Tubers WA Red and Specialty Regional Trial Comments ATTX961014-1R/Y Tubers: Round to oblong tubers. The tuber has a light pink skin color, very good skin set; shallow eyes. Fry Color: Light, uniform. Boiled: severe sloughing, slight after cooking darkening, creamy texture, good flavor, fully cooked tuber center. Baked: slight after cooking darkening, fluffy texture, good flavor, fully cooked tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, fluffy texture, good flavor, mushy tuber center, steamy skin. ATTX98500-2P/Y Tubers: Round to oblong tubers. The tuber has a deep purple skin color, good skin set; moder<strong>at</strong>e eye depth. Fry Color: Light, uniform. Boiled: slight sloughing, moder<strong>at</strong>e after cooking darkening, creamy texture, good flavor, mushy tuber center. Baked: slight after cooking darkening, pasty texture, bland flavor, mushy tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. CO97232-1R/Y Tubers: Oblong tubers. The tuber has a deep red color, fair skin set; shallow eyes. Fry Color: Light, uniform. Boiled: moder<strong>at</strong>e sloughing, moder<strong>at</strong>e after cooking darkening, creamy texture, bland flavor, mushy tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, fully cooked skin. Microwaved: slight after cooking darkening, fluffy texture, good flavor, fully cooked tuber center, steamy skin. CO97232-2R/Y Tubers: Round to oblong tubers. The tuber has a deep red color, good skin set; moder<strong>at</strong>e eye depth. Fry Color: Light, uniform. Boiled: slight sloughing, slight after cooking darkening, creamy texture, good flavor, mushy tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. CO97233-3R/Y Tubers: Round to oblong tubers. The tuber has a deep red color, fair skin set; moder<strong>at</strong>e eye depth. Fry Color: Light, uniform. Boiled: slight sloughing, moder<strong>at</strong>e after cooking darkening, creamy texture, good flavor, fully cooked tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, creamy texture, good flavor, mushy tuber center, steamy skin. <strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 24 <strong>WSU</strong> Pot<strong>at</strong>o Research Group