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Viking potatoes are a large, all-purpose variety with red skin mottled with splashes of red, pink, and purple specks. They have a creamy, white flesh and sweet, buttery flavour and dense, fine-grain, and moist texture. They are also referred to as 'Purple Viking' and the purple/red hues fade to purple-brown when cooked. They can be baked, boiled, and fried, but are not good for commercial processing. Their high moisture content also makes them suited to roasting, salads, and casseroles.
This cultivar is not widely commercially grown, but is rather loved by home gardeners and small farmers. It was created at the North Dakota Experiment Station in the late 1900s. The Red Viking potato was created there in 1963, and the Purple Viking was created from the Red Viking.