Cornell Potatoes: Not your average spuds

According to a recent NY Times article, demand for conventional potatoes like russet and yukon gold is high.  But they don't always grow well in upstate New York.  And, chefs and shoppers at farmers markets are often willing to try new varieties.  

Cornell-bred types -- keukas, Lehighs, Adirondack Reds and Blues, and Salems and Evas -- have characteristics, like more sugar than starch, that offer variation conventional potatoes can't.

For a run-down on the varieties, see the NYT article.