The Red Pontiac is one of the classic American potato varieties for a reason. Introduced in the mid-1900s and still favored by growers who care about flavor over novelty, it’s known for its deep red skin, bright white flesh, and dependable texture in the kitchen.
Dorr Farms grows these in sandy South Carolina soil that allows the tubers to size evenly while maintaining good moisture balance. The result is a potato that’s creamy without becoming heavy and structured without turning dry.
Red Pontiacs sit in that ideal middle ground — enough starch to roast and mash well, enough waxiness to hold shape during boiling or braising.
Flavor & Texture
Creamy, smooth interior
Thin red skin with clean earthiness
Mild buttery flavor
Holds structure while staying tender
For the Kitchen
Boiled: Excellent for potato salads or warm vinaigrettes
Roasted: Crisp skin, creamy center
Mashed: Smooth and rich without becoming gluey
Fondant or braised: Holds shape beautifully
Whole roasted: Thin skin allows even cooking and minimal waste
