Plant breeders at Cornell recently released two new potato varieties, ideal for chips.
According to the article, they are "especially appealing to potato chip manufacturers because they fare well in storage and produce a nice color when cut. This is important because chipping potatoes are harvested in fall, but may not be chipped until the following spring, said Walter De Jong, associate professor of plant breeding and genetics."
One variety has a high level of starch, meaning that it soaks up less oil when fried. The other has less starch, but is less likely to bruise, which is important in New York's stony farm fields.
Both varieties are resistant to two pathogens present in some New York soils, unlike industry-standard Snowden potatoes, which are susceptible to both diseases.
Read more here.