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General Produce

Potatoes, Purple

Purple Potatoes

  • Size A: 1 7/8" minimum diameter
  • Size B: 1 1/2" to 2 1/4" diameter
  • Size C: 1" diameter (sometimes called "creamers")

50-lb. carton:

  • 50-count size (49-52 potatoes in carton), 16.0 oz. avg. potato weight
  • 60-count size (58-60 potatoes in carton), 13.0 oz. avg. potato weight
  • 70-count size (66-72 potatoes in carton), 11.5 oz. avg. potato weight
  • 80-count size (78-22 potatoes in carton), 10.0 oz. avg. potato weight
  • 90-count size (90-95 potatoes in carton), 9.0 oz. avg. potato weight
  • 100-count size (100-105 potatoes in carton), 8.0 oz. avg. potato weight
  • 110-count size (108-115 potatoes in carton), 7.3 oz. avg. potato weight
  • 120-count size (118-130 potatoes in carton), 6.5 oz. avg. potato weight
Common Packs:

10-, 40-, and 50-lb. cartons.


  • U.S. No. 1
  • U.S. No. 2
Receiving Inspecting:

All potato varieties should be uniformly sized, fairly clean, firm, and smooth. Avoid potatoes with wrinkled skins, soft dark spots, cut surfaces, or green appearance.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
21 days.

Sweet flavor or flesh that darkens when cooked are indications of chill injury; cold temperatures cause potato starch to convert to sugar which results in a sweet flavor. Store properly.

Shriveling, sprouting, and decay can occur if potatoes are stored at high temperatures, or with low air circulation.

Green-tinged skin may result if potatoes are exposed to light. For best quality, store potatoes in a dark area.

Usage Ideas:

  • Chop potatoes, yams, and sweet potatoes into thick strips; toss with thyme and olive oil; bake until browned; serve with house-made ketchup.
  • Boil potatoes with butter and cream; stir in horseradish cream and parsley.