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Green Mountain Potato

Orson H. Alexander, a researcher from the University of Vermont first introduced the Green Mountain potato as the answer to the US potato blight of the 1840s. The Green Mountain is a hardy, resistant, late-season variety. For nearly fifty years following its introduction, the Green Mountain potato was one of the most popular baking potatoes in the US.

After World War II, the smooth-skinned and consistently oval Russet potato gradually won the heart of Americans pushing the Green Mountain potato out of mind. Today, only only a few farmers and home gardeners grow this notable relic.

When a baked Green Mountain potato is slit down the middle, through its rough skin, what is revealed is a white flesh that is dry and crumbly and a meat that is sweet and buttery.

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