A potato variety with purple skin and yellow flesh called “Huckleberry Gold” has culinary qualities similar to those of the Yukon Gold but with less sucrose and vitamin C content. It has a significantly better level of antioxidants than Yukon Gold, thereby conferring greater health benefits. It’s also smaller than Yukon Gold, giving it better access to specialty markets geared toward smaller size. The variety was developed by the U.S. Department of Agriculture’s Agricultural Research Service in its Small Grains and Potato Germplasm Research Unit in Aberdeen, Idaho.